more uses for nut milk pulp

This morning Robert and I enjoyed homemade hazelnut-almond milk lattes. We simply heated up the milk and French-pressed coffee with a bit of sweetener on the stovetop and enjoyed with my hazelnut milk infused fudge brownies.
The functions for leftover nut pulp are endless. I am going to share with you a ravioli recipe that I just whipped up. Be inspired to make your own Mushroom & Nut Pulp Ravioli from scratch!

crimini mushroom and hazelnut-almond pulp ravioli

 First prepare your ravioli dough. You will need:
1 cup white flour
salt and pepper
any desired herbs/spices, finely minced
cold water


Assemble dry ingredients in a bowl and slowly add cold water. Use your fingertips to incorporate wet ingredients to dry to make a smooth and dry dough. It should be consistent, squishy (not dense like bread dough) and dry on the surface. Add more flour if necessary. Let dough rest in the refrigerator.

While the dough chills out in the fridge, you can blend up your ravioli filling.

You will need:
leftover nut milk pulp
1/4 c raw or lightly steamed mushrooms (I used crimini)
1/2 tablespoon chopped garlic
1 tablespoon chopped onion
salt and pepper to taste
feel free to add chile pepper, parsley, oregano, fresh basil, mustard, etc.

Puree this mixture in a food processor or blender until smooth.
Taste and adjust seasonings as necessary.

Both dough and filling (pictured) can be refrigerated for up to three days.

 I had to use mushrooms that I bought from the co-op since my mushroom hunting has been rather fruitless. I was pleasantly surprised at the "wild mushroom" flavor that these particular Canadian Crimini's imparted. In addition to ravioli, this spread was absolutely delicious spread on toast or rice.

oh my goodness, all of those beautiful mushrooms (Barcelona, Spain)

Back to the recipe:
Fill a pot with water and bring to a boil. Take your dough out of the refrigerator and on a well floured surface roll it out very thin. I like to take pinches off my main dough ball and do a few ravioli at a time, saving my scraps to roll out more ravioli until all of the dough is used.  To prepare ravioli add a small spoonful of filling to ravioli and fold over like a pillow using a knife or your fingertips to seal the ravioli shut. You want to make sure it is sealed very well or else your filling will seep out when you boil it.
When the water is boiling rapidly add your ravioli to the pot. Because you're cooking freshly made pasta dough, the ravioli will cook very quickly, about one minute. Scoop out the cooked ravioli into a colander, let cool, dress with olive oil or sauce and enjoy!!!