I had ravioli with pistachio and blue cheese sauce a few years ago in an Italian restaurant. It was delicious; I couldn’t understand why this dish was seasonal and not part of the restaurant’s regular menu.
I searched for the recipe online, planning to veganize it, but nothing I found resembled that excellent dish. So I changed the concept and improvised. With all my love and respect for ravioli, I admit that the preparation is tedious! Luckily we have these giant pasta shells on the market, which make a good substitute.
I filled the cooked pasta shells with a mixture of soy cream cheese and pistachio puree and placed them in the oven on low heat, to keep them warm. Meanwhile, I made a sauce based on a recipe I found online with homemade vegan blue cheese.
I poured the sauce over the warm shells, sprinkled chopped pistachios and chili flakes, and served.
Silence prevailed around the table! Everyone was focused on the dish😋
Enjoy every bite and let me know how it turned out😋❣️
- 20-22 Conchiglioni (pasta shells)
Pistachio Filling
- 50 gram roasted pistachio butter Or toasted pistachio processed in the blender to butter
- salt
- ½ tsp nutritional yeast
- 250 gram vegan cream cheese, at room temperature
- pinch thyme optional
- salt by taste
Vegan Blue Cheese Sauce
- 1 Tablespoon olive oil
- 1 Tablespoon vegan butter
- 100 gram vegan blue cheese, grated or vegan goat cheese
- salt, black pepper, chili flakes
For Serving
- chopped toasted pistachio, chili flakes
- Cook the pasta shells according to the instructions on the package. Strain, save two cups of the pasta cooking water, rinse, add a teaspoon of olive oil to prevent sticking, mix and set aside.
- Preheat the oven to low heat of 100 degrees Celsius (212 F).
Pistachio Filling
- Mix vegan cream cheese, pistachio butter, nutritional yeast and salt. Taste and adjust seasoning if necessary.
- Fill a standard teaspoon with the filling and spread it on the inside of the shells.
- Arrange the shells in individual heatproof bowls or a heatproof pan, and place them in the oven uncovered.
Vegan Blue Cheese Sauce
- Melt butter and olive oil over low heat in a wok or large skillet.
- Add the grated cheese and stir on low heat until the cheese melts; gradually add the pasta water you saved earlier, and continue to cook while stirring. Avoid overcooking; cook only until the sauce reaches the desired consistency. Remove immediately from the heat. Add black pepper and salt to taste.
For Serving
- Take the pasta shells out of the oven, pour over the blue cheese sauce, and sprinkle chopped roasted pistachios and chili flakes.
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