Sources: Me! | Homefront Cooking | Eat Figs Not Pigs
Serves: ~3 | Time: ~1hr 30 min
Ingredients
Dough
2 cups all-purpose flour
2/3 cup aquafaba (or 3 lg eggs if you're not vegan)
1 tsp salt
5-6 tbsp water
All purpose flour for dusting
Filling
1 14 ounce can #HeartsOfPalm, drained
¾ cup room temperature vegan cream cheese (I used coconut based)
2 tbsp fresh minced chives, pluse more for garnish
6 cloves fresh minced garlic
2 tsp coconut aminos
1 tsp onion powder
2 tsp Old Bay seasoning
¼ tsp red pepper flakes, optional
S&P, to taste
Instructions
Adds all dough ingredients except water to the mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 tablespoon increments. I ended up using 6.
Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes. Allow the dough to rest covered for 20 to 30 minutes.
While the dough rests, worth on the filling. Place the hearts of palm in a large bowl. With a potato masher or the back of a fork, mash the hearts of palm until they resemble a crab-like consistency. Alternatively, if you find the hearts of palm too hard to mash, you can place them in a food processor and pulse until you reach a crab-like consistency. Add the cream cheese, garlic, chives, aminos, onion powder, Old Bay and red pepper flakes (if using). Mix to combine all the ingredients thoroughly. Taste and adjust seasonings, adding salt and pepper if needed.
Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.
Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.
Lay out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.
When all the ravioli is cut, add to a large pot of boiling water and cook for 3-5 minutes (honestly, or less, fresh pasta floats to the top fast). Add to collander and make sure the ravioli don't stick.
Serve however you'd like. We put a spicy butter sauce on top.
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