WALNUT RAVIOLI WITH VODKA SAUCE
From Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer
Tender pillows of dough are stuffed with a meaty walnut filling and topped with a decadent vodka sauce. This meal is very hearty and takes a bit of prep work, so it’s best reserved for a special occasion or an at-home date night.
YIELD: 5 SERVINGS, 3 RAVIOLI AND 1/4 CUP (60 ML) VODKA SAUCE EACH
1 recipe Simple Homemade Pasta (page 22)
2 cloves garlic, minced
2 cups (300 g) chopped walnuts
1 teaspoon minced fresh thyme
1 teaspoon dried sage
3/4 teaspoon sea salt
1 teaspoon flaxseed meal
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) olive oil
3 cloves garlic, minced
1/2 Vidalia onion, chopped
1 can (28 ounces, or 795 g) crushed tomatoes plus juice
1 cup (235 ml) vodka
1 tablespoon (15 ml) good-quality balsamic vinegar
2 teaspoons sugar
2 tablespoons (5 g) fresh chopped basil
1/2 cup (65 g) nutritional yeast
1 cup (235 ml) canned coconut milk
TO MAKE THE PASTA: Follow the recipe for making the pasta dough, but do not cook. Divide the dough in half and chill in the refrigerator while you prepare the filling.
TO MAKE THE FILLING: Combine the garlic, walnuts, thyme, sage, salt, and flaxseed in a food processor. Pulse until crumbly. Slowly drizzle in 1 tablespoon (15 ml) of the olive oil at a time and pulse to blend.
TO MAKE THE SAUCE: Heat the olive oil in a large skillet and sauté the garlic and onion over medium heat until golden brown. Reduce the heat to low and continue to cook until the onions are translucent. Stir in the tomatoes and juice, vodka, vinegar, sugar, basil, and yeast. Simmer for about 20 minutes or until you can no longer taste the vodka, stirring often. Remove from the heat and stir in the coconut milk. Set aside.
Roll out each section of pasta dough between 2 pieces of plastic wrap. You are aiming to make two 12 × 16-inch (30.5 × 40.5 cm) rectangles that are about 1-1/8-inch (3 mm)-thick. In the meantime, bring a large pot of salted water to a boil.
Place about 2 teaspoons of filling evenly onto the dough, leaving a 1-inch (2.5 cm) radius around the filling mounds. You should have around 15 mounds evenly spaced on one layer of dough. Gently cover with the second piece of rolled-out dough. I use the plastic wrap to help flip one layer of dough evenly on top of the filling mounds. Use a pizza cutter or ravioli wheel to cut out individual ravioli. Seal the outside of the dough with a little water and crimp the edges with a fork so that the ravioli are watertight.
Boil a few ravioli at a time for exactly 2 minutes. Strain out with a slotted spoon and place in a bowl. Then add the cooked ravioli to the sauce and simmer for about 5 minutes. Serve hot.
PER SERVING: 570 CALORIES; 32 G FAT; 18 G PROTEIN; 37 G CARBOHYDRATE; 10 G DIETARY FIBER; 0 MG CHOLESTEROL.
Recipe excerpt and photo from Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer