Spinach ravioli filled with a pea & pistachio mixture

Green filled with green, delicious and elegant. It is a bit of work to do, but well worth it!

Serving Size: 2

Ingredients:

for the pea and pistachio filling:

• 200 grams frozen peas, thawed
• 100 grams pistachio nuts
• 1/4 cup water
• 1 tbs. chili oil
• salt

for the spinach pasta dough:

• 1 cup semolina flour
• 2 tbs. oil
• 1/2 cup spinach puree, 100 grams chopped spinach pureed
• salt

for the sauce:

• 250 grams soy cream
• 1 vegetable bouillon cube
• 1 tbs. corn starch

Directions:

For the pasta dough:

1. Cook the spinach with a bit of water and puree.
2. In a bowl, using a mixer combine the pasta dough ingredients to make a dough.
3. Wrap in a towel and let sit for 30 minutes.

For the filling:

1. Puree the thawed peas, oil, water and pistachio nuts together.
2. Season to taste with salt.

For the sauce:

1. Put the soy cream in a small sauce pan,
2. Add the corn starch and vegetable bouillon and mix well to dissolve.
3. Heat the mixture until it becomes thick.

To assemble:

1. Roll out the pasta dough on a floured surface.
2. Place a spoonful of filling for each ravioli and cover with the half of the pasta.
3. Press ad cut into a ravioli form.
4. Place the finished ravioli on a plate and continue making the raviolis until all the filling and dough have been used.
5. Heat a large pot of water to boiling.
6. Cook the raviolis in the boiling water for a few minutes, until they float.
7. Heat the sauce.
8. Serve the ravioli topped with a bit of creamy sauce.

Notes:

We enjoyed this meal with a white wine, baguette and a lovely fresh salad.