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Vegan ricotta ravioli with a creamy mushroom sauce – what’s not to like?
Ingredients
For The Pasta:
- 300 gr of white wheat flour
- 1/2 tsp of salt
- 150 ml of water
- 2 tsp of olive oil
For The Filling:
- 1 onion finely chopped
- 1 garlic clove – minced
- 1 tbsp of oil
- A handful of baby spinach
- 1 block of firm tofu 280gr, drained and crumbled into pieces
- 2 tbsp of nutritional yeast
- 1 tbsp of oat milk
- Salt & pepper to taste
For The Mushroom Sauce:
- 50 gr of Chestnut Mushrooms – sliced
- 1 garlic clove – minced
- 2 tbsp of olive oil
- 1 tbsp of soy sauce
Instructions
- In a large bowl mix the flour and salt, make a dwell and add in the water and oil. Mix everything really well until you have a firm dough. Wrap the pasta dough in clingfilm and place it in the fridge for 1/2 hour to firm up.
- In the meantime make the filling. Add the oil to a pan, once hot add in the onion and fry for 5-8 minutes until soft. Add in the spinach and garlic and cook for another minute.
- Transfer the mixture to a food processor and add in all the other ingredients. Blitz for few minutes until you have a fairly creamy mixture.
- To make the ravioli: remove the dough from the fridge. With a rolling pin start stretching out the dough. If you are using a pasta machine go ahead and pass the dough through it few times until you have a thin pasta sheet.
- Using a cookie cutter cut some circles. Add about 1tsp of the filling in the middle. Brush the sides with a bit of water and fold over the filling into half circle.
- Seal with your fingers and press it down with a fork.
- Bring a salted water-filled pan to boil and gently dip the ravioli into the water. Cook the ravioli for 3-4 minutes then remove with a foam laden and drain.
- To cook the mushrooms add the oil to a pan with the garlic clove. Fry for 1-2 minutes then add in the mushrooms. Cook for 8-10 minutes until all the water has evaporated and the mushrooms have reduced in size.
- Add in the soy sauce and cook for another few minutes.
- Serve the ravioli with the mushrooms and enjoy!
This recipe was republished with permission from Happy Skin Kitchen. Find the original recipe here.
