Prep Bake Cheesy-Tomato Ravioli Recipe

About this recipe

This Prep & Bake Cheesy-Tomato Ravioli reimagines indulgent Italian comfort food while adhering to unique dietary needs. With a luscious cashew-based cream sauce replacing traditional , and a vibrant roasted red pepper filling taking the place of , this dish is a creamy, savory treat. The oven-baked ravioli feature a perfectly chewy pasta shell encasing a nutty, herby filling, making it ideal for a cozy dinner or an elegant date night. Finished with a sprinkle of fragrant basil and a touch of nutritional yeast for a cheesy kick, this meal is bound to satisfy your comfort cravings without compromising on taste or dietary preferences.

Ingredients

• NaN Mcdougalls Plain Flour
• 1.5 Kg Natco Fine Semolina, 1.5Kg
• NaN Trs Haldi Powder Turmeric
• 50 G Vandevi Asafoetida 50g
• - Mezzetta Roasted Red Bell Peppers
• 300G Natco Cashews, 300G
• 100G Nutritional Yeast Flakes With Added B12, 100G
• - Filippo Berio Garlic Flavoured Olive Oil
• - Tata Salt
• 50G Pepper Black Ground BWFO
• - Nearly Naked Veg Basil 100g
• - Oregano 100g
• - Sussex Wholefoods Organic Dried Basil
• - 8oz Colby Jack Cheese By Good & Gather

Instructions

1. 1. In a large mixing bowl, combine the plain flour, semolina flour, turmeric powder, and a pinch of salt. Gradually add warm water and knead into a firm dough. Cover and set aside for 30 minutes.
2. 2. Prepare the filling by mixing the finely chopped roasted red peppers, a pinch of salt, black pepper, dried oregano, and dried basil in a small bowl. Stir well to combine.
3. 3. Roll out the dough on a floured surface to about 2mm thickness. Cut into small circles using a cookie cutter or glass. Place a small spoonful of the red pepper filling in the center of half the circles.
4. 4. Cover the filled circles with the remaining dough circles and press the edges firmly with a fork to seal. Repeat with all the dough and filling.
5. 5. Preheat the oven to 180°C (350°F). Place the ravioli on a parchment-lined baking tray, brush with olive oil, and bake for 12-15 minutes or until slightly golden.
6. 6. Meanwhile, prepare the sauce by blending the soaked cashews into a smooth cream. Stir in nutritional yeast, a pinch of salt, and hing (asafoetida). Heat gently in a small saucepan over low heat.
7. 7. Plate the baked ravioli and drizzle the creamy cashew sauce generously over the top. Garnish with fresh basil leaves and an extra sprinkle of nutritional yeast if desired.
8. 8. Serve warm and enjoy your comforting, street-style Italian dinner.