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1
Prepare you pasta dough by measuring out the flour and adding it to a food processor.
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2
Add the salt, eggs, and egg yolk and pulse until a thick dough forms.
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3
Make sure not to overblend it; the dough can get tough very easily.
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4
Transfer the dough to a gluten-free floured surface.
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5
Knead with your hands until you have a soft, well combined pasta dough.
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6
Cover with plastic wrap and let sit for at least 20 minutes.
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7
I made my filling while the dough rested.
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8
To make the filling, heat the oil in a medium sauce pan and add onions and garlic.
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9
Saute until they are golden brown, about 2-3 minutes.
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10
Add in the sliced kale and saute until wilted, another 1-2 minutes.
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11
Combine all ingredients in a food processor and blend until smoothnot totally pureed, but smooth.
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12
You want some texture.
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13
To make the ravioli, either using a pasta machine (which I dont own) or simply a rolling pin, roll your dough out on a flat surface until its very thin, less than 1/8 in thickness if possible.
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14
With the large sheet of rolled out dough, cut out your ravioli squares (or circles if thats what you prefer).
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15
Take one square and add a dollop of filling, wet the edges with your finger and top with another square of dough.
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16
With a fork, pinch the edges together.
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17
Repeat with the remaining dough and filling.
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18
To cook the ravioli, bring a sauce pan of slightly salted water to boil.
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19
Carefully place the ravioli in the boiling water and cook for about 6-10 minutes (until the dough seems cooked through and they are floating at the top of your pan).
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20
Cook them in small batches at a time, about 5-6 to a pot.
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21
Top the ravioli with a yummy sauce (I used almond milk, a touch of brown rice flour and nutritional yeast for a creamy vegan sauce), fresh herbs and crushed red pepper.
