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1
For the ravioli dough:
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2
Mix together dry ingredients in a large bowl. Make a well in the center and add water and oil.
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3
Stir together with a spoon until a shaggy dough forms, adding more water as necessary--but don't make the dough too tacky or it will be difficult to work with.
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4
Turn out onto lightly floured surface and knead into a smooth ball.
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5
Roll into a log and allow to rest for 20 minutes. While the dough is resting, prepare the filling.
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6
For the filling:
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7
Stir together miso and warm water until miso is dissolved.
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8
Process nuts and miso water in food processor until smooth.
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9
Add remaining ingredients and process until smooth, adding a little more water if necessary--but not too much; you want the texture of a thick cheese spread.
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10
If desired, you may prepare the filling in advance and allow it to sit in a glass jar covered with cheese cloth at room temperature for 4 to 6 hours to culture.
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11
To assemble the ravioli:
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12
Slice the dough into 8 pieces and roll into sheets with pasta maker or rolling pin.
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13
Slice dough sheets into small rectangles (or cut out into fancy shapes with small cookie cutters).
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14
Place a heaping teaspoon or so of filling into each rectangle. Brush edges with water to help dough stick, then fold in half and pinch edges.
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15
Boil assembled ravioli for about three minutes; the raviolis will all float to the top of the water when they're done.
