Homemade Mushroom + Pesto Ravioli - SO VEGAN (2024)

Ingredients

• 200g / 3.5oz plain flour, plus extra for dusting
• 1/8 tsp ground turmeric (optional)
• salt + pepper
• olive oil
• 2 garlic cloves, peeled and diced
• 150g / 5.3oz closed cup mushrooms, finely chopped
• 50g / 1.8oz vegan cream cheese
• 1 small handful of fresh basil, chopped, plus extra for garnish
• 2 tbsp pine nuts
• 4 tbsp vegan green pesto, or see homemade recipe below

For the homemade pesto:

• 4 tbsp pine nuts
• 1 large bunch of basil, leaves only
• 2 tbsp nutritional yeast
• 100ml / 3.4 fl.oz olive oil
• 2 garlic cloves, peeled
• 1/2 lemon, juice only

Method

1. Combine the flour, turmeric and a large pinch of salt in a bowl. Make a well in the middle, then pour in 1 tbsp of olive oil and 100ml (3.4 fl.oz) of water. Stir with a spoon, then empty the dough onto a clean worktop and bring it together with your hands. Knead for 5 minutes then wrap in baking paper and refrigerate for 20 minutes (don’t leave it any longer because the pasta will begin to dry out).
2. Meanwhile, add a splash of olive oil to a pan on a medium heat. Fry the garlic for a minute or so until it begins to brown, then add the mushrooms and pinches of salt and pepper. Cook for 8-10 minutes, then transfer to a mixing bowl and add the vegan cream cheese and basil. Stir to combine, then leave to cool slightly.
3. If you’re making the homemade pesto, add all the ingredients to a food processor along with large pinches of salt and pepper. Blend into a runny paste. Note: you can store any leftover pesto in an airtight container in the fridge for 4-5 days.
4. Remove the pasta from the fridge and slice it in half. Dust your worktop lightly with flour and roll out one half into a long rectangle until it’s roughly 2-3mm thick. The thinner the better. Then transfer the dough on top of a piece of baking paper (this will stop the ravioli sticking to your worktop). Spoon teaspoon-sized amounts of the mushroom filling in a line down the centre of the dough with a roughly 4cm gap between them. Then roll out the remaining piece of dough to a similar shape and thickness. Carefully place it on top and squeeze it around the filling while pushing down to force out any trapped air between the dough. Use a pasta cutter or knife to slice into squares roughly 1cm away from the filling. Re-roll the leftover dough to make the remaining ravioli and repeat until you’ve used up all the filling. You should be left 12-14 ravioli.
5. Cook the ravioli in a large saucepan of boiling water for 5 minutes (cook in batches if necessary). Meanwhile toast the pine nuts in a pan on a medium heat until golden brown.
6. Transfer the ravioli to plates and top each plate with a tablespoon of vegan pesto, some toasted pine nuts, a few basil leaves, freshly ground black pepper and a drizzle of olive oil. Deeeelicious!

Notes

Nutritional information per serving: Calories 413kcal / Protein 6.6g / Fat 24.7g / Sat Fat 5.3g / Carbs 43.7g / Sugar 0.9g / Fibre 2.9g

NanseNovember 13, 2022 - 6:46 pm

I’m wondering if I can substitute the flour for almond flour?

Reply

leeMarch 24, 2024 - 8:37 pm

10/10 would recommend! Always wanted to try to make pasta myself and this was the perfect recipe for it.

Reply