Whole wheat spirulina chia pasta dough:
4 cups semolina flour
1 1/2 cups whole wheat flour
1/2 tbls spirulina
2 chia eggs (2 tbls chia flour and 6tbls water)
1/2 cup water (contingent on how wet or dry the dough is)
Blend dry ingredients together. Knead in chia egg and water and mix until dough pulls away from sides of bowl and you can form into a ball. Turn dough out onto a floured surface and separate in halves (I put one of my halves in the freezer to use later) and then cut the halves into halves (you should have four even pieces of dough). Roll each quarter into a flat sheet about 1/8th of an inch thick. You’re going to need two sheets of dough for each batch of ravioli, one for the bottom, and one for the top.
1 portobello mushroom minced
1 handful of spinach chopped
4 cloves of garlic minced
1/4 green bell pepper minced
1/2 and onion minced
1 container of kite hill foods almond ricotta
1 Tbls Italian herb mix
1 tbls nutritional yeast flakes (optional)
Salt and pepper to taste
Sauté onion, garlic, and bell pepper until onions turn translucent. Add Italian seasoning, nutritional yeast, salt, and pepper, mix, then add mushrooms and sauté for about 5 more minutes. When the mushrooms gain a meaty like texture, add the spinach and cook until wilted. Turn of heat and let cool down. In a mixing bowl add a container of kite hill foods almond ricotta and mushroom spinach mixture and combine.
Lay out one sheet of pasta dough and spoon about a teaspoon of the ricotta mixture in an even pattern across the dough, with half and in between the next scoop of ricotta mixture. You’re going to want to do this as uniform as possible so that you can cut straight lines through the dough to have square ravioli. Once the space is filled on the dough, place another sheet of pasta dough on top. The dough should drape over the filling bumps and give you a guideline as to where you can cut. After you cut all of the squares out, I used a fork to press down on all of the edges to seal them.
Set up a pot of water to boil, when it reaches a rolling boil add the fresh ravioli and boil for about 7 min, then drain. And now you’ve got some fresh ass ravioli that you did yourself.