For the dough
1 cup of all-purpose flour, plus extra for kneading and rolling
1 cup of semolina flour
1/2 cup aquafaba (drained from one can of chickpeas)
2 tablespoons of water
For the filling
1 10-ounce package of Miyoko's Fresh Vegan MOZZ cheese
2 tablespoons fresh basil, minced
2 tablespoon fresh lemon juice
black truffle or truffle oil (optional) for garnish
Add both flours to a large mixing bowl.
Drain one can of chickpeas, catching the water in a small bowl - this is the aquafaba. (Store the chickpeas in the fridge for use in salads, soups, or to make roasted chickpeas later). Add the aquafaba and the water to the flour and mix until combined. Knead the dough for a couple of minutes until it is smooth. If the dough is too dry, add water one tablespoon at a time. Put the dough in a sealed container or plastic wrap and set it in the fridge to rest for 30 minutes.
Meanwhile, add the Fresh Vegan MOZZ to a small mixing bowl along with the basil and lemon juice. Stir until well combined and set aside.
After 30 minutes, remove the dough from the fridge. Sprinkle a thin layer of flour onto a clean workspace. Roll the dough out using a rolling pin until it is almost paper-thin; approximately 1/8-inch.
Use a small cookie cutter to cut the dough into the desired shapes. Continue to ball up the dough and roll it out, cutting it into shapes until you run out of dough.
Place a small amount of the cheese mixture into the center of the dough. Next, using your finger, spread a small amount of water around the edge of the ravioli, then fold the dough over and gently press out the air pocket around each mound of filling while pinching the edges to seal the filling in.
To cook, drop a few ravioli at a time into salted boiling water and cook for 4 minutes. The ravioli will float to the top when they're just about done. Remove the ravioli from the water with a slotted spoon and serve with your favorite sauce. Top with shavings of black truffle or a few drops of truffle oil if desired.
This recipe makes 24 to 30 ravioli.
