Ravioli Gigante

Make the pasta dough – In a mixing bowl, combine the 00 flour and the semolina. Add ½ cup of the warm water and mix with your hands. If the mixture is too dry continue adding 1 tbsp of water at a time until the dough doesn’t crumble. Knead the dough for 5 minutes until it is soft and pliable. Note: I use my Kitchen-aid mixer with a dough hook for kneading. Let the dough rest for 15 minutes.

Make the filling – Mix the ingredients in a food processor and pulse until combined. 

Make the sage butter sauce – In a large skillet, combine the olive oil and vegan butter over low heat. Add the sage leaves and cook until sage is fragrant and crisp, about 3 minutes. Gently remove to drain on a paper towel. Turn off the heat.

Make the ravioli – Set your pasta machine to the thickest setting marked 1. Flatten one piece of dough into a thick square between your hands and feed it through the pasta roller. Turn the knob to 2 and repeat until the pasta sheet is rolled to number 6 or 7. Place the pasta sheet on a cutter board dusted with semolina. Cut into large squares 4 – 5″ in size. Fill 1 piece of dough with ⅓-½ cup of filling and press into a square leaving a 1/2″ border. Dip your finger in water and run around the edges of the square. Cover with another square of pasta and press to seal. Use a fork to crimp the edges. Bring a pot of salted water to a boil. Cook one ravioli at a time, about 4 minutes per ravioli. Gently remove with a slotted spoon, drain well and place of a warm platter. Keep warm on a well oiled platter in the oven while you cook the remaining ravioli.

To serve – Place on ravioli on a plate. Spoon some olive oil and butter sauce over the ravioli and top with 4 sage leaves. Sprinkle with cashew parmesan.