Took a very long time and there were a lot of audibles called, but it's one of the best meals I've ever made.
Source: Greedy Girl, Making Thyme for Health, previous receipes
Serves: 2-4 | Time: ~1.5 hr
Changes: used my own ravioli dough instead of wonton wrappers; made vegan; used fresh habonera; used regular salt; replaced brown sugar with coconut sugar; changed the sauce.
Ingredients
Dough (you'll have leftover dough)
2 cups all purpose flour
3 eggs or 1/2 cup aquafaba to keep vegan
1/2 tsp salt
1/2 tsp olive oil
Callaloo (half will be used as the filling, the other half will be part of the sauce)
2 tbsp canola oil
1 large tomato, diced
1 large onion, diced
1 habonera pepper, diced
1/2 tsp pepper
2 tsp salt
1 tsp coconut sugar
6 tbsp water
1 large bunch #chard
Sauce
1/2 callaloo batch
2 tbsp EVO
½ cup chopped shallot
1 tbsp minced garlic
¼-½ cup vegetable broth
15 ounce can white #beans, drained (I used cannellini)
3 tbsp lemon juice
2 tablespoons nutritional yeast
salt & pepper , to taste
Instructions
Callaloo (make ahead of time to allow to cool)
Place oil in a wide brimmed pan, add ingredients #tomatoes through sugar on medium heat, combine well, and saute until onion is translucent. Add chard and water, allow to simmer on low heat for 5-10 minutes or until tender. Let cool before using.
Alfredo sauce
In a medium size pot, warm the olive oil over medium heat. Add the shallot and cook for a few minutes, until soft. Add the garlic then remove the pot from heat. Allow the garlic to cook, stirring intermittently, as the pot cools.
To the blender, add the half serving of callaloo, drained beans, cooked shallot/garlic, ¼ cup of broth, lemon juice, and nutritional yeast. Blend until smooth and creamy. *The texture should be thick but easily pourable. If it's too thick, add remaining broth until desired texture is achieved.* Taste test and add salt & pepper as desired.
Ravioli
Adds dough ingredients to bowl of KitchenAid mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add water if the dough is too dry, in 1/2 tablespoon increments.
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, work on the filling and sauce. Mix the shredded pears and shredded Pecorino together. Fold in the marscopone. Set aside.
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. At the same time, heat a skillet and start warming up the sauce. Transfer ravioli to the skillet with the sauce. Serve once completely warm.
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