This is one for a long, slow afternoon when you don’t have much else to do – and that’s still with my dumpling wrapper cheat! But I just popped on a podcast and ravioli’d an hour away.
The ricotta part of this recipe stands alone, if you wanted to make that for use in sweet dishes. And the whole filling mixture would also be delicious tossed through pasta shells or on bruschetta. We had 5 ravioli each and the rest have gone into the freezer for future meals.
- 2 cups raw macadamias soaked at least 8 hours in water, for the ricotta
- ½ lemon juiced, for the ricotta
- ¼ tsp salt for the ricotta
- ¾ cup water for the ricotta
- olive oil for the ravioli
- 3 shallots finely chopped, for the ravioli
- ¾ cup frozen peas for the ravioli
- 3 garlic cloves minced, for the ravioli
- 1 tsp yeast flakes for the ravioli
- ¼ tsp salt for the ravioli
- ½ lemon juiced, for the ravioli
- 60 dumpling wrappers for the ravioli
- 1 Tbsp Olivani or butter substitute, to serve
- 1 Tbsp pine nuts to serve
- salt to serve
- 1 Drain the macadamia nuts and blend with the lemon juice, salt and water until it reaches a mealy consistency, like ricotta. Set aside.
- 2 Add a splash of olive oil to a frying pan over a medium heat and fry the shallots for a few minutes until starting to turn golden. Meanwhile, put the frozen peas in a heat-proof bowl and cover with boiling water for 2 minutes, then drain. Add the garlic to the shallots and fry for 20 seconds. Then add the peas, turn of the heat and roughly mash them with a fork until no whole peas remain.
- 3 Add the pea mixture to the ricotta mixture along with the yeast flakes, salt and the juice from the second lemon half. Stir to combine and taste to make sure you’re happy with the seasoning.
- 4 Fill a ramekin with some cold water in preparation for making the ravioli. Take one dumpling wrapper and place a tablespoon of the pea and ricotta mixture in the centre. Using your finger and the water, wet the edges of the wrapper; press a second wrapper down on top, pressing to seal the edges and ensure no air bubbles remain. Repeat with the rest of the mixture. Alternatively, you can just make as many ravioli as you like, and save the rest of the filling to have on bruschetta.
- 5 To cook the ravioli, bring a pot of salted water to the boil. Drop the ravioli in, being careful not to overcrowd the pot. Cook for 3-4 minutes until tender, then drain.
- 6 Heat another frying pan on medium and add the butter substitute, cooking until it is simmering and bubbling. Add the pine nuts and a pinch of salt and turn the heat to low, stirring constantly until they start to go golden. Drain from the hot pan into a dish if you’re not serving it immediately to ensure the pine nuts don’t continue to cook and end up burnt.
- 7 Serve 5 ravioli per person topped with a drizzle of the butter pine nut sauce.