Spicy Radish Ravioli with Garlic Butter Sauce

Sauces / Marinades , Vegetarian


Pasta Ingredients:
2 ½ c flour
1 tsp salt
1 Tbsp water
1 Tbsp olive oil
3 eggs

Filling Ingredients:
½ c cashew nuts (soaked for an hour, or overnight)
1 Tbsp olive oil
1 tsp nutritional yeast
Pinch of salt
100 g spicy radish mix microgreens

Sauce Ingredients:
1 Tbsp olive oil
2 cloves garlic – finely chopped (or minced, grated)
25 g butter
1 tsp chopped fresh parsley
Pinch salt & pepper


To make pasta: Combine all ingredients in a mixer and combine on low until it comes together, change to dough hook and mix on setting 2 until fully comes together into a smooth dough ball (or mix by hand). Wrap and chill in the fridge for at least ½ hour.

To make filling: Drain water from nuts and blitz in food processor to create a paste, add the rest of the ingredients and blitz until fully mixed into a fine soft paste.
Using either a pasta machine (or very easy to roll by hand with a rolling pin) roll out a portion of the pasta dough, folding and rolling twice. Cut a strip twice the width of your ravioli (this is to allow to fold over), egg wash lengthwise along half dough strip. Place small portions of filling along the dough, allowing finger width between, fold over and press down dough between each filling and cut in the middle. Use your fingers to press down around the 3 sides to seal (unless you have a ravioli cutter wheel). Cook ravioli parcels in hot salted water until cooked, serve with sauce drizzled over.

To make sauce: Add oil & garlic to a small pan over low-med heat, add butter. Stir gently to combine and allow to start to brown slightly, add in salt & pepper and parsley.


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