Print Recipe
5 from 1 vote

Vegan Mushroom Ravioli

Decadent home-made mushroom ravioli pasta, smothered in sun-dried tomato cream sauce
Prep Time40 mins
Cook Time30 mins
Course: Entree
Cuisine: Italian
Servings: 5
Calories: 591kcal
Author: Lindsay Reynolds

Equipment

Ingredients

For the Cream Sauce:

  • 1/4 onion (I used red, thinly sliced, then chopped in half)
  • 1 clove garlic (minced)
  • 1 teaspoon extra virgin olive oil
  • 3.5 ounces coconut milk (equivalent of 1 can)
  • 1 cup water
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons sun-dried tomatoes finely chopped

For the Mushroom Filling:

  • 8 ounces baby bella or cremini mushrooms (or 2 1/2 cups chopped)
  • 1 cup finely chopped onion
  • 1 clove garlic (minced)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 tablespoon finely chopped Italian parsley

For the Ravioli:

  • 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

Instructions

For the Cream Sauce:

  • 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.
  • In a strong blender, combine coconut milk, water, cashews, cornstarch, lemon juice, salt, and yeast flakes. Blend until smooth.
  • 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.
  • Set aside.

For the Mushroom Filling:

  • Saute mushrooms, onions, and garlic in olive oil just until tender and nearly all of the water has evaporated.
  • 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.
  • 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.

For the Ravioli:

  • In a medium sized bowl, combine your flours and salt until well incorporated. Form a small well in the middle.
  • 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.
  • Slowly push the flour into the water/olive oil, mixing with a fork until the dough is too thick to stir.
  • 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.
  • 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).
  • 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).
  • Now, pull out that mushroom filling that you have prepared. Place mounds (about 2 teaspoons in size) in the center of each ravioli square.
  • 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.
  • Carefully place the second strip of rolled out dough on top of the first, and press down gently around each filling mound.
  • Cut each ravioli square with a knife, and use a fork to form ridges on each edge, if you prefer.
  • 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.
  • Remove ravioli from boiling water with a slotted spoon, and place on a paper towel to drain for just a couple of minutes.
  • Drizzle some sauce over these babies, and I guarantee you that your sweetheart will be very impressed. :)

Notes

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.
 
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Nutrition

Calories: 591kcal | Carbohydrates: 83g | Protein: 19g | Fat: 22g | Saturated Fat: 7g | Sodium: 953mg | Potassium: 734mg | Fiber: 6g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 7mg