Tuscan bean and spinach ravioli with Trapanese sauce
ingredients
Turmeric, ¼ teaspoon
Aquafaba, ½ cup
White beans, 3 cups
Garlic, fresh, 1 tablespoon
Basil, fresh, 1 teaspoon
Lemon juice, 2 tablespoons
Almonds, ¼ cup
Salt, 1 teaspoon
Pepper, ½ teaspoon
Baby spinach, ½ cup
Basil, fresh, 1 cup
Tomatoes, 1 pound
Almonds, 5 ounces
Nutritional yeast, 1 tablespoon
preparation
Dough
1. Whisk flour and turmeric until evenly combined.
2. Add aquafaba and, using a fork, gradually incorporate flour until a shaggy dough forms.
3. Knead on a clean surface for 8–10 minutes until smooth and elastic. Wrap and rest at least 30 minutes.
4. Divide dough into smaller portions and roll to desired thickness. Shape into a ravioli pan and fill.
5. Place top sheet of pasta dough over filling and seal with a rolling pin.
Filling
6. Drain beans and reserve aquafaba for the dough. Pulse beans in a blender to make a chunky paste, then add garlic, basil, lemon juice, nutritional yeast, and spinach and blend to combine.
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