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Mushroom Ravioli with Garlic Sun-dried Tomato Cream Sauce

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     Happy Almost Valentine’s Day!! Today, I’ve got a vegan homemade pasta entree to share with you, my fabulous readers.

     It is vegan, soy-free, sugar-free, and requires very little oil (really, you can just leave it out or use water instead). This entree could even be converted to be gluten free. All you have to do is buy gluten free pasta shells, stuff them with the mushroom filling, and top with the cream sauce.

     Or, if you’re too lazy to make your own pasta, you could use pasta shells even if you aren’t gluten free.

     But, if you have the time and the semolina flour, I’d say, “go for it!!” Making your own ravioli is so much fun and it tastes more than wonderful.

There’s no need to be frightened, I’m going to walk you through the process step-by-step :)

  • First, you’ve got to buy some semolina flour. This proved to be the most difficult part of the whole process for me. I finally found Bob’s Red Mill Semolina Flour at Publix. I would suggest checking at your local health food store like Whole Foods or Earth Fare, if you can’t find semolina flour at your local grocer. I’ve even seen some recipes lately that make pasta using all purpose flour, leaving out the semolina entirely. But I’ve not tried it myself, so I can’t recommend it yet.

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  • Next, your going to need to make your ravioli filling. Prep your vegetables, and simply follow the recipe at the bottom of this post for Mushroom Ravioli Filling. It’s as easy as that. (I just love the look of fresh veggies in the afternoon sunshine!)

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  • Once your vegetables and cashew cream have cooked together, you’ll want your filling to be thick enough to hold together, but not goopy, if you know what I mean.

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  • Okay, before you go any further, you need to make your garlic sun-dried tomato cream sauce. Simply follow the recipe below, and set it aside, covered, until you are ready to heat it up and serve. (FYI, you can make this a few days in advance, if you want.)
  • Now, it’s time to make your ravioli. Mix your flours, water, oil, and salt and knead it 5-8 minutes. Your dough ball should look like this when you cover it with plastic wrap and let is rest for 10 minutes.

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  • Now, you’re going to divide your dough into 2 equal parts and roll it out, long and thin (See recipe details, below). Put your filling mounds on the dough, and moisten the dough between the mounds to act as glue to hold your ravioli together.

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  • Next, your going to cover your filling mounds with that other half of rolled out dough. Press the two sheets of dough together, starting int he middle, and working your way out and around the mounds, to get all of the air bubbles out. Now you can cut your dough into squares (or whatever shape you want your ravioli to be).

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  • Bring a large pot of salted water to boil. In the meantime, you can use a fork to press ridges onto the sides of your ravioli.

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  • Boil your ravioli for about 6-8 minutes, or until your ravioli have been floating on the top of the boiling water for a couple of minutes. Remove your ravioli with a slotted spoon, and drain them on paper towels. But don’t let them cool off too much. You’ll want to serve them up to your sweetheart while they’re still hot.

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  • Finally, you’ll want to serve up a plate of food for your sweetheart. Arrange your ravioli in a plate or bowl, drizzle with cream sauce (not too much!), and garnish with fresh Italian parsley. Voila!

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     And just like that, you’ve got a fabulous entree to impress your boyfriend, girlfriend, fiance, husband, wife, brother, sister, mother, father, son, daughter, dog, or cat.

     To me, Valentine’s Day is all about love. Not just romantic love, but friendship love too. After all, isn’t the ultimate gift of love seen from Jesus Christ to us His creatures? John 15:13 reads “Greater love hath no man than this, that a man lay down his life for his friends.” (King James Version)

     If this Valentine’s Day finds you celebrating Singles Awareness Day, take heart. Serve up this tasty entree to a good friend or family member (or yourself, for that matter), and you won’t be sorry!

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Oh, and while you’re at it, don’t forget about dessert!

Just take a look at that…

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Coming soon: Spinach Avocado Stuffed Portabellos (gluten-free, soy free, and mostly raw) make a great appetizer!

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Garlic Sun-dried Tomato Cream Sauce

Serves 4
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Occasion Valentines day

Ingredients

  • 1/4 onion (I used red, thinly sliced, then chopped in half)
  • 1 clove garlic (minced)
  • 1 teaspoon extra virgin olive oil
  • 1 can coconut milk (I use GoldenStar brand, but any kind, 15 ounces, will work. )
  • 1 cup water
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (or arrowroot powder or flour)
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons sun-dried tomatoes (finely chopped)

Directions

Step 1
Saute onion and garlic in olive oil for about 1 minute, or just until your onion is starting to get soft and clear. Remove from heat.
Step 2
In a strong blender, combine coconut milk, water, cashews, cornstarch, lemon juice, salt, and yeast flakes. Blend until smooth.
Step 3
Pour blender contents into saucepan containing sauteed onion and garlic. Stir frequently with a wire wisk as cream begins to boil. Add sun-dried tomatoes and stir. Allow mixture to boil for 3-5 minutes, or until foaminess on the top is gone and it is slightly thickened.
Step 4
Serve hot on your favorite pasta or ravioli.

Note

A little goes a long way with this sauce. Its richness largely depends on the type of coconut milk that you use. I recommend using full fat coconut milk for this recipe. If you are serving this on pasta, start with just  a little sauce, and add more gradually by taste, if you need it.

Mushroom Ravioli Filling

Serves 3-4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Occasion Valentines day

Ingredients

  • 2 1/2 cups mushrooms (finely chopped, will be 8 oz of whole mushrooms)
  • 1 cup onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 tablespoon fresh Italian parsley (minced)

Directions

Step 1
Saute mushrooms, onions, and garlic in olive oil just until tender and nearly all of the water has evaporated.
Step 2
In a strong blender, combine cashews, water, and salt. Blend on high until there are no more cashew pieces and the mixture is smooth and creamy.
Step 3
Pour blender contents into mushroom/onion/garlic mixture on the stove. Cook on medium-medium/high heat for about 5 minutes, or until cashew cream thickens slightly. It should be about the consistency depicted in the picture above.

Ravioli

Serves 3-4
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Valentines day

Ingredients

  • 1 1/2 cup semolina flour
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cups water (+ 3 tablespoons water)
  • 2 teaspoons extra virgin olive oil

Directions

Step 1
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In a medium sized bowl, combine your flours and salt until well incorporated. Form a small well in the middle.
Step 2
In a small cup, combine 3/4 cup plus 3 tablespoons water and 2 teaspoons olive oil. Mix quickly with a fork, then pour into the well in your flour mixture.
Step 3
Slowly push the flour into the water/olive oil, mixing with a fork until the dough is too thick to stir.
Step 4
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Using your hands, knead the dough for about 5-8 minutes. Form the dough into a big ball, and cover in plastic wrap to prevent drying. Set aside and allow the dough to rest for 8-10 minutes.
Step 5
Divide your dough into 2 equal parts. On a very lightly floured surface, roll (using either a rolling pin or a pasta roller) each half into a long rectangular piece (about 33 inches long (or longer) by 6 inches wide).
Step 6
Using a butter knife, gently score one piece of rolled out dough into 24 squares (They will be roughly 2.5 - 3 inches on each side).
Step 7
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Now, pull out that mushroom filling that you have prepared. Place mounds (about 2 teaspoons in size) in the center of each ravioli square.
Step 8
Now, keep a cup of water next to your dough, and wet your fingers. Using your fingers, Moisten the score lines of each ravioli square. This moistening will be the glue to hold your ravioli layers together.
Step 9
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Carefully place the second strip of rolled out dough on top of the first, and press down gently around each filling mound.
Step 10
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Cut each ravioli square with a knife, and use a fork to form ridges on each edge, if you prefer.
Step 11
At this point, you can either put your ravioli on a tray and freeze or refrigerate them, or you can cook them immediately by placing them in salted boiling water for 6-8 minutes, or until they have been floating on the top of the boiling water for a minute or two.
Step 12
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Remove ravioli from boiling water with a slotted spoon, and place on a paper towel to drain for just a couple of minutes.
Step 13
Drizzle some sauce over these babies, and I guarantee you that your sweetheart will be very impressed. :)

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{ 34 comments… add one }

  • Mrs. Herb February 13, 2013, 9:20 am

    Ummm…this looks AMAZING. I’m coming to your house for Valentine’s Day! ;-)

    I have never attempted to make my own ravioli, but this post gives me the confidence to try it! We looooove mushrooms and sundried tomatoes!

    Reply
    • Lindsay February 13, 2013, 2:00 pm

      Yay! I hope you try it, Mrs. Herb! :)

      Reply
  • Abby @ The Frosted Vegan February 13, 2013, 1:08 pm

    I’ve always wanted to make my own pasta, but always think it is too hard. This makes it look so easy! Thank you!

    Reply
  • Melissa February 27, 2013, 8:06 pm

    This looks amazing!!!

    Reply
  • Mary Beth April 21, 2013, 6:29 pm

    I made these ravioli tonight and they were absolutely delicious !!!

    Reply
    • Lindsay April 21, 2013, 6:42 pm

      Yay! I’m so glad!!

      Reply
  • chris May 29, 2013, 10:00 am

    how is this gluten free when you used flour that contains wheat??

    Reply
    • Lindsay May 29, 2013, 6:51 pm

      Hi Chris, Nope. These ravioli are not gluten free. But, if you want to make this recipe gluten free, you could use the filling to stuff gluten-free jumbo shells with and drizzle the garlic sun-dried tomato cream sauce on top. :)

      Reply
  • Teresa July 11, 2013, 12:32 pm

    I was looking for a mushroom ravioli recipe that would please vegans and omnivores alike. I cook quite often and make my own ravioli quite frequently. I decided to try make these for my (also vegan) boyfriend using your method instead of my machine. I wouldn’t change anything about this recipe. They were perfect. I insisted my non-vegan father try a bite. He refused, saying he is not a fan of ravioli, but I made him eat it anyways. He said “mmm” and said “maybe I do like ravioli after all.” I was very pleased and they will be a frequent recipe in my collection. They only thing I have to add is that the sauce makes enough for about 6 meals, and the ravioli are very filling! I served them with a fresh salad and baked zucchini on the side which as perfect for this main dish which was the star of the meal.

    Reply
    • Lindsay July 11, 2013, 12:58 pm

      Thanks, Teresa! Your comment made my day.:) I agree this sauce recipe makes a little too much. I’ll have to adjust that. A pasta/ravioli machine/press is on my wishlist right now. How do you like yours? Where did you find it? ;)

      Reply
  • rika@veganmiam.com August 10, 2013, 11:50 am

    That is something I want to make soon! You make it look so creamyyyyy and good!

    Reply
  • Emily August 27, 2013, 6:02 pm

    Made these tonight and the filling and sauce were excellent! I had some trouble making the ravioli a though. I couldn’t find semolina flour so I used spelt instead. I made the ravioli earlier today so I put them in a container in the fridge but they all stuck together so it ended up as ravioli blobs but there was so much ravioli dough it got a little chewy in places without filling. It was an excellent recipe my family loved and I plan on making it again but using jumbo stuffed shells instead.

    Reply
    • Lindsay August 27, 2013, 9:16 pm

      Great, Emily! I’m so glad you liked most of it. Yeah…unfortunately, ravioli is kind of hard to make without semolina flour. I had a hard time finding it myself. But, I did find it at Publix. Best wishes!

      Reply
  • SallyonMaui September 4, 2013, 2:07 am

    We made this for “date night” tonight. Such a fun recipe to make with your other half! It was our first time making ravioli and there were definitely a lot of laughs involved. We ended up making an extra batch of the ravioli dough because we had so much filling & sauce left over. Thanks for sharing! We’re inspired to make lots of other kinds of ravioli now!

    Reply
    • Lindsay September 4, 2013, 11:56 am

      Great, Sally! Yes…I need to adjust the measurements for the sauce on these ravioli. I think the recipe makes about twice the amount of sauce that is needed for the amount of ravioli. For me, though, even if I have extra sauce, I can just throw it on some pasta and eat it later. :) thanks for your sweet comment.

      Reply
  • Leilani December 12, 2013, 10:54 pm

    Only tried the sauce, and that was IMPRESSIVE! Thank you for this post and recipe!

    Reply
  • Tanja December 18, 2013, 12:59 pm

    This looks amazing and is definitely something I will try very soon!

    One question, though – I want to serve this to my mother, who is allergic to nuts; so can I just leave out the cashews or substitute them for something else?

    Many thanks,

    Tanja

    Reply
    • Lindsay December 20, 2013, 10:26 am

      Hi Tanja,

      Hmm……I’m not sure what I would use instead of cashews for this recipe. You could definitely try just adding a little more coconut milk or cornstarch to add substance to it, and then leave the cashews out entirely. That would be my guess at this point. :)

      Reply
  • Bronwyn December 29, 2013, 12:43 am

    I made this today but used all wholemeal flour. It took me ages but was well worth it and it was the first time I had ever tried to make pasta myself. Finally I can have healthy vegan ravioli. I froze the majority for dinners during the week and I want to find some other sauces to experiment with just because tomato is far from my favourite food. Ha ha!!
    Thank you so much for posting this. I cant believe I have ravioli without all the nasty additives from the supermarket. Thanks again.

    Reply
  • Laurie January 23, 2014, 4:13 pm

    Looks great, just wondering if the ravioli can be frozen? How much in advance can it be made? And the sauce?

    Reply
    • Lindsay January 24, 2014, 6:35 pm

      Hi Laurie! I haven’t tried freezing them (or the sauce) myself, but I’m guessing they could be frozen without any problem. The sauce can definitely be refrigerated for a few days before heating. I recommend placing the unthickened, uncooked sauce in the fridge, and heating until nice and thick and bubbly just prior to serving. Hope this helps!

      Reply
  • Jennifer January 30, 2014, 11:45 am

    delicious!

    Reply
  • Krystyna January 31, 2014, 6:07 pm

    I comment when I especially enjoy a article on a site or if I have something to add to the conversation.
    It’s triggered by the fire displayed in the article I read.
    And after this post Mushroom Ravioli with Garlic Sun-dried
    Tomato Cream Sauce. I was actually moved enough
    to drop a thought :-P I do have 2 questions for you if it’s allright.
    Could it be simply me or does it look as if like some of the remarks look like they are written
    by brain dead folks? :-P And, if you are posting at other social sites, I would like to
    follow everything fresh you have to post.
    Would you list all of your shared sites like your linkedin profile, Facebook page or twitter feed?

    Reply
  • Ronda February 10, 2014, 6:51 pm

    I made these last night and I found it so easy to make and oh my, so delicious to eat!! Thanks so much for posting.. Ps I found it hard to find semolina flour but they said fine semolina is the same thing for all those looking for flour specifically hehe can’t wait to make these again mmmmm

    Reply
  • Amber March 19, 2014, 2:56 pm

    Lindsay, I love all your recipes and have been trying a new one every day and each one comes out better than the last!!

    Unfortunately I’m allergic to cashews…is there any other substitute that might work?

    Reply
    • Lindsay March 19, 2014, 10:40 pm

      Hi Amber! A substitute…Hmm…..slivered almonds?? You could also leave the cashews out, and add a little extra tofu? You might have to play around with it a little bit. Thanks so much for your kind words. :)

      Reply
  • Sue Moran April 6, 2014, 3:51 am

    Each element in this dish was delicious. Next time though, I’ll invest in a little pasta machine to help make the preparation a bit faster.

    Reply
    • Lindsay April 6, 2014, 10:50 am

      I agree, Sue!! Haha…I need to invest in a little pasta machine as well. It just takes soooooo long to roll them out by hand. ;)

      Reply
  • Susie V Kaufman September 29, 2014, 1:02 am

    As good as the top photo looks, and as good as it all SOUNDS (and believe me, I’d love making this as soon as tomorrow!), almost every single photo is missing.

    Because this would have been a big-time first try making my own pasta, especially ravioli, I think the photos are an absolute necessity.

    So I’m sad… and hungry, too.

    Reply
    • Lindsay October 3, 2014, 4:26 pm

      Poo. I’m not sure why that happened. Thanks for letting me know. I’ll have to look into that. Sorry!

      Reply
  • Shannon October 12, 2014, 11:07 am

    Hi.. planning to make this today and realized I forgot to buy coconut milk.. can I substitute almond milk by chance?

    Reply
    • Lindsay October 17, 2014, 6:30 pm

      You certainly can, Shannon, but the texture will be changed somewhat, and it won’t be as rich. :)

      Reply
  • Jam October 14, 2014, 6:37 pm

    I made this this evening. I’m happy to say it was worth the effort. It’s one of the best vegan recipes I’ve made so far – so tasty. The textures are lovely too. Thanks for sharing.

    A couple of points from my experience. I wasn’t able to roll the dough out to the indicated proportions, so if anyone finds this to be the case I’d suggest just trying to have to sheets of roughly the same proportion. Go for some sort of pattern in the laying out of the mounds (mine was in rows and columns but with 4 mounds of filling where the dough was wider and fewer where it got narrower but still following the system of rows and columns) – this is important for when it comes to laying the top sheet. It might also be useful to have a slightly wider top sheet of dough as I found my dough edges to be dissappearing as the as the mounds were covered and the sections between were pressed together.

    Also, the minced parsley in the filling isn’t mentioned in the directions for this part of the recipe but there is a photo suggesting this should be done late on, which I did.

    Reply

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