Saturday, June 6, 2009
Vegan Ricotta Ravioli with Basil Pine Nut Pesto
Ingredients:
Pine Nut Basil Pesto
2 cups basil
⅓ cup pine nuts
3 cloves garlic
¾ teaspoon salt
Fresh ground black pepper
½ cup olive oil
Ravioli Pasta Dough
1⅔ cups flour
½ cup chickpea flour
½ teaspoon salt
⅔ cup water
Tofu Cashew Ricotta
1 pound firm tofu
½ cup cashews
Fresh parsley, chopped
Fresh basil, chopped
1 tablespoon lemon juice
⅓ teaspoon nutmeg
1 teaspoon salt
Fresh ground black pepper
2 tablespoon olive oil
Agave (to taste)
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