Vegan chestnut ravioli
Delicious homemade ravioli with rich chestnut filling
Dough
- 200 g flour
- 2 dl cold water
- pinch of salt
Filling
- 140 g chestnuts boiled and peeled
- half a teaspoon of salt
- 1 teaspoon garlic powder
- a pinch of black pepper
- 60 g vegan cooking cream
Filling
Mash chestnuts, add salt, garlic and black pepper and mix.
Add vegan cream and mix, then blend with a stick blender.
Ravioli
Divide the chilled dough into two parts and roll into a square.
Make piles of chestnut filling on one part of the dough.
Cover the parts of the dough between the piles with water, then take another dough and cover it.
Use your hands to press the parts of the dough well between the filling.
Use a rolling pin or a knife to cut the dough between the filling so that you get 20 ravioli.
Boil water in a large pot, throw the ravioli into the boiling water and cook until they float to the surface (3-5 minutes).
Serve with sauce.