Cheesy Potato Ravioli With Nettle Pesto

Soft, chewy homemade ravioli dough is stuffed with herby, cheesy potato filling and then served with a nettle pesto. The nettle pesto is versatile — it can be made with different herbs or into a thicker pesto, or you can add cashews, almonds, or any kind of seed. Serve with a few turns of black pepper, extra virgin olive oil, and bread on the side.

CHEESY POTATO RAVIOLI WITH NETTLE PESTO [VEGAN]

INGREDIENTS

FOR THE PASTRY FLOUR:

• 1 1/5 cups semolina flour
• 1 cup, minus 1 tablespoon water
• A pinch of turmeric (optional)

FOR THE FILLING:

• 1 pound potatoes
• 2 tablespoons chopped parsley ,
• 1 tablespoon chopped chives
• 1 garlic clove
• 3 tablespoons extra virgin olive oil
• 1 teaspoons nutritional yeast
• Salt, to taste
• Pepper, to taste
• Zest of 1 lemon

FOR THE NETTLE PESTO:

• 14 ounces nettles or other herbs
• 1/2 of 1 leek
• 5 basil leaves
• 1 tablespoons oil
• Salt and pepper, to taste
• Vegetable broth or water, as needed

PREPARATION

1. Mix flour and prepare the dough by adding the water necessary to obtain a firm dough. Knead well on a clean work surface. Close it with plastic wrap and let it rest for 30 minutes.
2. Wash the nettles or herbs, then blanch in salted water for 5 minutes. Thinly slice the leek and let it rest in 2 tablespoons of extra virgin olive oil. After some minutes, add a little water. When the leeks become translucent, add to the blanched and squeezed nettles. Add salt and 1/2 cup of vegetable broth.
3. Cook for 10 minutes over low heat, add basil, then using an immersion blender, blend until smooth. It must be a smooth cream and not too runny. If necessary, add a little more broth or water.
4. Boil the potatoes whole. Once soft, peel and mash.
5. In a pan, cook crushed garlic in olive oil. Remove garlic, add potatoes, parsley, chives, lemon zest, salt, and pepper and cook for a few minutes. Add nutritional yeast and mix well.
6. Roll out the dough and cut into long, flat strips about 4 3/4-inches wide. Using a spoon, place a teaspoon of potato filling every 3 inches. Leave one-half of the dough bare.
7. Fold the dough over itself, gently releasing any air trapped inside, then seal the edges.
8. With a toothed wheel, cut the ravioli. Cook them in salted water for about 5 minutes. Toss with the hot nettle pesto, and enjoy with olive oil.

http://www.onegreenplanet.org/vegan-recipe/cheesy-potato-ravioli-with-nettle-pesto/