If any of my friends’ ever greeted me with homemade pasta I would owe them forever, mainly because most of them can’t really cook, but mostly because I know how much blood and sweat goes into its production. Well the job could have been made easier had I owned a rolling pin, but no, I had to make do with an empty bottle of flaxseed oil at the time (I have bought one since!).
It’s pretty obvious that making pasta is not a regularity for me, actually it’s not even an occasional thing- more like a never thing- because man is it hard work rolling chilled pasta dough! And maybe this is cheating slightly, but once my arm aches developed, that was it, my boyfriend had to take over the rolling otherwise there would be a no-food situation at his hands.
Funnily enough, lentil ravioli was always a dish I fantasised about, strange fantasy yes, but my fantasy nonetheless, and I actually never got around to making it, not really sure why actually. Maybe it was engrained into my subconscious that pasta is a real bitch to roll. But here I am today, ready to take on this challenge (well partially take on) and finally make it a reality, whoop whoop!
Ingredients for pasta:
- 250g high gluten flour
- 250g semolina flour
- 200ml water
- 1 flax egg (1tbsp ground flaxseeds soaked in 2tbsp water for 5-10 minutes)
Ingredients for filling:
- 6 garlic cloves crushed
- Juice of 1 lemon
- Puy lentils cooked
- 4 tbsp aquafaba (check vegan meringue recipe and omit the sugar https://foodflaneur.com/2018/11/01/magical-meringues-vegan-gluten-free-fat-free/)
- Salt and pepper to taste
- Starting off with the mousse, place all ingredients in a food processor until a creamy paste has been achieved.
- Allow to set in a refrigerator.
- In the mean time, make the pasta dough by combining first the dry ingredients and making a hole in the middle of them.
- Pour the wet ingredients into the hole and knead on the table top until the dough becomes rather stretchy, for at least 10 minutes.
- Chill in the refrigerator for 30 minutes before rolling out thinly and cutting into squares.
- Spoon a teaspoon full of lentil mousse into the centre of each square and cover with another square.
- Seal the ravioli by brushing the edges delicately with some water and pinching them together.
- Boil for 7 minutes and serve.
Simply season with some olive oil, salt and pepper, and that’s it.