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1
To make the ravioli filling: the day before using, put the cashews in a bowl and add enough cold water to cover them.
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2
Cover and let soak overnight in the refrigerator.
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3
Do the same for the cashews you will use to make the Cashew Creme Fraiche (see recipe below).
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4
In a large saute pan, heat 1 tablespoon of the olive oil over medium heat.
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5
Add the onion, garlic, shallots and leek and saute until tender, about 5 minutes.
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6
Add the mushrooms and cook until their liquid has evaporated, about 10 minutes.
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7
Drain well and set aside to cool.
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8
Drain the liquid from the cashews and rinse under cool water.
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9
Put the cashews, the remaining 1 tablespoon of olive oil, and the water, lemon juice, nutritional yeast and salt in a food processor fitted with the metal blade and process until smooth.
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10
Add the mushroom mixture and pulse a few times, until the mushrooms are incorporated.
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11
To make the pasta: soak the saffron in the water for about 30 minutes.
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12
Put the flours, egg replacer, saffron-infused water and salt in a stand mixer fitted with the paddle attachment.
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13
Add the palm oil and mix well.
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14
The dough should be smooth and not stick to your fingers.
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15
Press the dough into a rectangle and roll it, a small section at a time, through a pasta machine.
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16
You may have to repeat several times to reach the desired thickness of approximately 1/8 inch.
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17
Sprinkle the surface with a small amount of cornmeal or semolina flour to prevent the dough from sticking.
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18
Cut the pasta sheets into 2-inch rounds or squares.
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19
To assemble the ravioli, put the pasta pieces on a floured surface.
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20
Place a teaspoonful of filling in the center of each square, brush the edges of the dough with a bit of water, top with another piece of pasta, and press the edges with your fingers to seal, and then crimp with a fork.
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21
Spray the ravioli with canola oil cooking spray on one side, then flip them over and spray the other side.
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22
(If you dont have cooking spray, brush both sides lightly with olive oil.)
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23
Bring a large pot of water to a boil and cook the ravioli until just tender, about 2 minutes.
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24
To serve, spoon tomato sauce into shallow bowls.
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25
Top with alternating layers of ravioli and Cashew Creme Fraiche.
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26
Scatter a bit of parsley over the sauce, top with a spoonful of capers and serve at once.
