🧡LUNCH TIME🧡
Turmeric ravioli
with BNUTZ vanilla and macadamia nut butter truffle filling. This truly
indulgent lunch/dinner is an absolute sense sensation delight!! Sprinkled with
a few roasted sunflower seeds and topped with grated vegan Parmesan🧀.
🍴
💫When we speak we are afraid our words will not be heard
or welcomed. But when we are silent, we are still afraid. So it is better to
speak🌠.
-
Recipe:
250g spelt flour.
250g all purpose
white flour.
3/4 jar of BNUTZ
vanilla and macadamia nut butter.
60g mushrooms
blended in a good processor.
10ml luke warm
water.
2 tbsp nutritional
yeast.
160ml truffle oil.
Method👇🏻
.
1. Add the flour to
a food processor, add in a little water until the dough sticks together.
2. Cover the dough
and let it rest for 30mins
3. For the filling;
Place 1/2 of the BNUTZ jar in a large mixing bowl, add the truffle oil,
mushrooms and nutrient Yeast. Set aside.
4. Using a pasta machine roll out the dough until it’s 2mm thick. I don’t have a machine so used a rolling pin 🥖.
5. Use a glass to
press circular holes in the pasta sheet.
6. Pop 1tsp of BNUTZ
truffle filling inside each pasta shape and moisten the edges with a pastry
brush and cover with another circle.
7. Press the edges
with a fork to ensure each piece is secure.
8. Cook in boiling
water for 5mins! I love my pasta al dente ;) so left them for a little
longer
9. Spindle with
sunflower seeds and cheese.
ENJOY!
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