I began experimenting with vegan pasta doughs and organic fillings. I wound up creating 2 different types of ravioli, which were both served for Christmas Eve dinner: Baby Bella Ravioli and Roasted Butternut Squash with Sage Ravioli. This was offered with my homemade organic Italian bread (that will be a recipe for another posting). Here I present the recipe for the Ravioli Pasta Dough and its preparation.
|2 cups flour (white flour is what I used, though you may substitute/mix whole wheat)|
|2 teaspoons of extra virgin olive oil|
|½ cup water|
|2 pinches of good salt|