Ingredients
(for 4 people)
200 g of flour for the pasta dough (approx.)
300 g of savoy cabbage
250 g of soya curd
50 g of ground walnuts
Brazil nut drink
½ teaspoon of turmeric
nutmeg, to taste
salt, to taste
water, as needed
Made with
Preparation
Place the flour on your kitchen counter or work surface, then add a pinch of salt, the turmeric and a bit of the Brazil nut drink – just enough to knead your dough and obtain a smooth, uniform consistency. Knead thoroughly then shape your dough into a ball and cover it, letting it sit for about 30 minutes.
In the meantime wash the cabbage, separate the leaves, place them in boiling water for 3-4 minutes, then strain them under cold running water. Now chop them finely or blend them in a food processor. Place the cabbage in a bowl and add the soya curd, the ground walnuts, the nutmeg and a pinch of salt. Mix well and set aside for the filling.
Once enough time has passed, roll out the dough into a very thin sheet and cut into strips, each about 10-12 cm wide. If you have access to a pasta maker, this process will be easier. Now, using a spoon, distribute small chunks of cabbage filling onto each strip of pasta. Cut the pasta into rectangles leaving about 3 cm of on each side of the filling, then fold the sides onto the filling, covering it completely. Cut and seal the edges using a pasta cutter wheel.
Let your cabbage ravioli sit on the floured surface until you’re ready to cook them in plenty of salted water. Serve with your choice of sauce.
