'Chicken' (well... seitan!) and Walnut Ravioli

This ravioli is so sweet and delicious that I just had to post it even though it was only an experiment! For this recipe I used the leftover flour from the white water when making seitan, but you can just use extra pasta flour instead.

This is my first recipe of cooking seitan and it turned out really well! My taste testers (mum and sister) said that it was really good so I hope you enjoy it too!

I served mine with a simple avocado side salad

Pasta squares 5cm x 5cm

Stack of pasta squares 

The filling is sandwiched between the two pasta squares 

Ingredients 

(Serves 1 - 2) 

For the Pasta dough 

• All the leftover gluten free flour from the making of seitan + 100ml of water (when pouring the water out of the white water from the seitan keep 100ml in) ALTERNATIVE 100g of pasta flour + 40ml of water 
• 200g of pasta flour
• 3tbs of brown rice flour 
• 1 1/2 tsp of egg replacer + 1tbs of water 
• Optional: 1tsp of olive oil 
• Salt to taste

For the filling 

• 25g of walnuts chopped 
• 30g of seitan 
• 1tbs of SWEET white miso paste
• 1 tbs of tamari
• 1/2 tsp of sesame oil 
• 1 tsp of rice mirin 
• 1/4 tsp of ground ginger 
• 1 tbs of light coconut milk 

For the sauce 

• 1 tbs of tomato puree 
• 3 cherry tomatoes 
• 1/2 tbs of olive oil (alternatively 1 tsp of olive oil + 2tsp of water) 
• 1 1/2 tsp of dried oregano 
• 1 1/2 tsp of dried basil 

Ingredients 

1. If you are using the gluten free flour from making the seitan then you will need to keep 100ml of water in the bowl when pouring out the rest of the water. Then pour the flour water mix into a shallow baking tin and bake at 180 degrees celsius for 20mins. Scrape the dough out of the dish and form into a sticky ball of dough. If not using the gluten free flour then skip this step. 
2. Make up the egg replacer by beating it will the 1tbs of water
3. Mix the dough with the other flours (pasta and brown rice) and egg replacer (+ olive oil if using) OR mix all the flours together that you are using (pasta and brown rice flour) and make a well in the middle. Into the well put the oil, egg replacer and water
4. Knead the dough really well for around 5 - 10mins. The dough should be quite dry. 
5. Spread flour on a surface and on the rolling pin. Break the dough into two balls.  Roll out the dough in two sets, until quite thin - around 3mm (you don't water it really thin otherwise it will break apart in the cooking stage.)
6. Cut the dough into small squares (around 5cm x 5cm) 
7. NOW for the filling: Cut up the walnuts and seitan into very small chunks 
8. Mix all other filling ingredients together with the chopped seitan and walnuts 
9. Ok now at last you get the do the fun part! Take 3/4 tsp of filling and put it in the centre of half of the pasta squares. 
10. Now put the other half of the pasta squares over the top of the filled squares and press each side down with and fork or your fingers. This should weld together the the two pieces of pasta so that the filling is sandwiched between the two squares (see the pictures) 
11. Let rest for about 1 hour on a counter top, meanwhile make the sauce and boil the water (so you don't get bored! I hate waiting for things to rest, but I know that it has to be done :( haha. Maybe do some washing up or make some of my dessert recipes, watch some TV etc. to pass the time! Sometimes I like to do some dancing to my favourite music.)
12. To make the sauce put all ingredients, except the basil and oregano, into a bullet blender or normal blender and blend until smooth 
13. Then add the basil and oregano and mix together. Put in the fridge. 
14. Start boiling water 10mins before you the end of the ravioli resting. Add salt to taste to the water. 
15. Drop in the ravioli in the boiling water. If you are using the gluten free dough from making the seitan they literally have to be in there for around 30seconds. If you are using all pasta flour then they need to be in there for 1 1/2 - 2 mins (I know - not very long, but as they don't have egg in them they don't really need a long time to cook. Also the seitan is already cooked so its all good!) 
16. Take the ravioli out with a slotted spoon and put on a plate. Drizzle the tomato sauce over the ravioli and serve! 
17. I would serve with a side salad if you are using this recipe for two people, however if you are only making it for yourself then you won't really need one. 

Wooh that was marathon cooking! At last you get to eat the dish you worked so long and hard making!