Hey, it's Nathan Josias,
the French plant-based chef.
Today we're going to make vegan beef ravioli,
and we're going to make the beef out of walnut.
Let's get started.
First step to make this ravioli,
we're going to use wheat flour.
Here, I have 200 grams
of flour
and for each 200 grams of flour,
I'm going to use 110 grams of water.
I'm just going to make a small hole in the middle.
I'm going to add one to two tablespoons of olive oil.
Gently add the water
and mix the flour in.
I never used to make pasta dough as a kid.
The first time I did it was with the mom of my girlfriend
about a few months ago, and since then I'm just addicted
to it.
And if there is something I've learned,
you cannot make pasta dough
without getting the hand in it.
So I'm going to knead with the hand and to make sure that
you're going to activate the gluten,
you're going to knead it for about eight to ten minutes.
Here, I'm using wheat flour and this is kind of my treat
when I make pasta for myself.
Most of the time, I eat lentil pasta because it's full of
protein. And at the end, I'm still plant-based.
So where do I get my protein from?
It's really easy to make a vegan pasta dough because
most of the time pasta are vegan.
Sometimes people add an egg in it, but there is
no need for that.
To make sure that I activate the gluten enough,
I'm just going to push with my finger on top of the dough,
and if it bounced back, that means
the gluten is activated and I can put my dough to sit in the
fridge for 20 minutes.
This is the part when we're going to veganize
this ravioli recipe, so for the filling
I'm going to use walnuts.
The reason I choose walnuts because they're rich in protein,
they're rich in omega-3 and a lot of
antioxidants inside of them.
The vitamin E in the walnut at the same time
is really good for the skin.
So don't be afraid, we're going to use a bunch of walnuts.
I'm just going to blend the walnuts.
Let's do the blender then.
(blender sounds)
This is exactly the texture I want with my walnuts.
It's not too much of a powder.
I just use three or four pulse on my blender.
So I can see, I have some chunks of walnuts.
To add some meaty texture to the filling,
I'm gonna chop really finely some mushroom
and add them with the walnuts.
Now I'm going to add the mushroom and the walnuts to a bowl
and just to give a natural red color to my filling,
I'm going to add some beetroot juice.
I'm going to finish off with salt,
pepper and nutritional yeast.
It's time to mix everything.
I just took my pasta dough out of the fridge.
I'm going to flour it a bit and I'm going to split it in
four equal parts.
I'm going to take each part and I'm going to flatten them a
bit. I'm going to use a pasta machine,
but if you don't have a pasta machine at home,
you can use a rolling pin.
It's just going to be a lot of work.
So you know, I only have the pasta machine since a week,
and I was making ravioli before. So no excuses.
Get your rolling pin and make some pasta.
In my pasta machine, there is two rolls.
So I'm going to start with the wider setting and I'm going
to go thinner and thinner,
but make sure that you don't make your ravioli dough
too thin.
Don't be afraid to always add a bit more flour
so it don't get too sticky.
The dough will not absorb more of the flour,
just stay outside and it will not get sticky on your
different surfaces.
I just go with one teaspoon
of filling.
To really come to you, you have to practice to know
how much filling you can put in one ravioli.
Even when you practice, you can make mistakes.
So don't be afraid to do it again, and again.
The color of the filling is just amazing.
I kind of distanced them the way I feel it could work.
I'm going to fold back the dough on itself,
and I'm going to start to have my ravioli shape right here.
I'm going to open them a bit,
use a bit of water to wet one of my finger,
and it's going to help to close my ravioli.
So the dough will expand when they're gonna cook,
so I'm just going to cut them quite close to the filling.
You're going to have extra dough in between your ravioli.
Please, don't throw it away.
You can always put it in water, sell pasta after all.
So before cooking the ravioli,
I'm going to use a dessert fork and I'm going to seal my
ravioli all around to give this really well-known
ravioli shape.
I love cooking for the relaxing part of it.
It's really kind of a meditation for me.
I just want to make sure that every day I try to cook,
especially when I come out of work and just chill and enjoy
a good meal.
The water is boiling.
It's now time to cook the ravioli for eight to ten minutes,
but make sure that you keep a close eye on them.
I'm going to add the rest of the filling to some tomato
passata just to make sure I don't lose this delicious
filling.
And I have extra sauce for my ravioli.
Before we can enjoy the pasta, it's time to drain them.
I'm going to serve my pasta with my extra tomato sauce.
You can barely notice that there is walnuts only for
a minute.
It won't be ravioli without cheese, so I'm going to
grate some of my favorite vegan cheese on top of them.
To add a bit of freshness and color,
we're going to add a bit of basil.
I'm actually blown away by this ravioli.
The pasta are perfectly cooked.
You can see that when they cut open,
really look like you have a beef filling kind of inside.
The tomato sauce just add a lot to it.
(ambient music)
It's absolutely perfect. The pasta are cooked al dente.
This is how I like them.
And we have some chunks of the walnuts,
even though it was kind of like a powder,
we just want to blend it one or two times because we really
have some chunks and it's really delicious to eat.
I don't really taste the mushroom or the walnuts,
but it gives a delicious texture inside of the ravioli that
go just perfectly with the creaminess of the tomato sauce.
And of course the vegan cheese,
just add the final touch to it.
It's Nathan Josias for LIVEKINDLY.
We made barbecue wings out of mushroom,
veganized scotch eggs,
and we just made vegan beef ravioli out of walnuts.
What do you want to see next? Let us know in the comments.
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Thanks for watching.
Au revoir.