Vegan Ravioli

Ingredients

Ravioli

• 2 cups all-purpose flour (plus 2 tablespoons more to knead)

• 1 teaspoon salt

• 2 tablespoons olive oil

• ¾ cup cold water

Filling

•  1 cup frozen green peas

•  2 tsp olive oil

•  1 garlic clove, diced finely

•  a few fresh mint (or basil) leaves

•  2 tsp white miso paste

•  zest of ½ lemon + 15-30 ml / 1-2 tbsp lemon juice

•  salt and pepper, to taste

•  1-2 tbsp breadcrumbs or ground almonds, to thicken (if needed)

Instructions

1. Place 2 cups all-purpose flour + salt into a large bowl.

2. Gently pour in olive oil and cold water. Mix with a spoon until a ball of dough starts to

   form, then dump out the dough onto a flour-covered surface.

3. Knead the dough for about 5 minutes, until it feels smooth. Add additional flour as

   needed to prevent the dough from sticking to your hands. The final dough will be sticky

   but still easy enough to handle.

4. Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes to chill

   before rolling out. If making ravioli, you may want to cut the dough in half (or just

   slightly off half so one piece is a bit bigger) and wrap separately before chilling.

Filling

1. Boil a small pot of water and fill a bowl with cold water. Once the water comes to boil,

   plunge frozen petit pois (or green peas) into it and cook according to the instructions. Drain and plunge into the bowl with cold water to preserve the color.

2. Heat up the olive oil in a large pan. Gently fry leeks and garlic, until fragrant and soft.

3. Place cooked green peas, leek and garlic and all of the remaining filling

   ingredients apart from the breadcrumbs in a small food processor. Process until smooth, season to taste.

4. If the mixture is too loose, add 1-2 tbsp breadcrumbs or ground almonds to thicken.