Toasted Ravioli w/ Cashew-Ricotta & Basil Filling

Ingredients

For the pasta
• 1&1/2 cups semolina flour
• 1&1/2 cups all purpose flour
• 1/2 tsp salt
• 3/4 cups water
• 2 tsp olive oil
For the filling
• 1 cup raw cashews
• 1/4 cup unsweetened almond milk
• 3 tbsp nutritional yeast
• 1/2 tsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 large handful basil, rinsed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp onion granules
• 1/2 tsp lemon juice
• 1 small onion, finely diced
• 1 cup mushrooms, finely diced
• 3 cloves garlic, minced
• 1/2 tsp Italian seasoning
For the breading
• 1 flax egg (3 tbsp ground flax mixed with 9 tbsp water)
• 1/2 cup breadcrumbs
• 1/4 cup vegan Parmesan
• 1 tsp Italian seasoning

Instructions

1. Soak cashews in a bowl with hot water and set aside while preparing the rest of the ingredients.
2. Prepare the dough by mixing the flours and salt together in a large bowl.
3. Make a well in the flour and pour in the water and oil and mix with a spoon to form a dough.
4. Knead for about 5-7 minutes and form a ball with the dough.
5. Cover with plastic wrap or a towel and let rest in the fridge for at least 20 minutes while preparing the rest of the ingredients.
6. Heat oil in a pan over medium heat. Add onions and saute about 10 minutes, stirring occasionally.
7. Add mushrooms and garlic and saute another 5 minutes until mushrooms and garlic are soft. Remove from heat and set aside.
8. Add cashews, nutritional yeast, olive oil, sea salt, pepper, basil, garlic powder, onion powder, onion granules, and lemon juice to a blender or food processor and blend for a few minutes until it's smooth. Place in a bowl and refrigerate it until you are ready to use it.
9. Divide the dough into two equal sized balls and roll them out into two very thin, long strips of pasta.
10. Place teaspoons of the cashew cheese about 1 in. apart in equal rows on one of the sheets of dough.
11. Add a small teaspoon of the onion/mushroom mixture on top of each mound of cashew cheese.
12. Wet the dough around the mounds with your index finger and a tiny bit of water so that the top layer will stick to the bottom layer.
13. Carefully place the second sheet of dough over it and quickly cut out square ravioli's. Using a fork, press down each side of the ravioli to form a sealed pocket.
14. Place in a single layer on a sheet of parchment paper on a baking sheet and freeze for 15 minutes until hardened.
15. While the ravioli's are freezing, prepare the breading by placing the flax egg in a shallow bowl, and the breadcrumbs mixed with the vegan parmesan and Italian seasoning in another shallow bowl.
16. When you are ready to go, heat a pan with about 2 tbsp of oil over medium-low heat.
17. Dip each ravioli in the flax egg and then in the breadcrumbs and fry about 10 minutes on each side, or until crispy.
18. Top with more vegan Parmesan and chopped Basil and serve with hot marinara sauce, or any kind of sauce you like.

Notes