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Mushroom Spinach Ravioli

Vegan Mushroom Spinach Ravioli
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  1. 1. 3 Cups Flour
  2. 2. A pinch of Salt
  3. 3. 3 Tsp Olive Oil
  4. 4. 3/4 Cups Water
  5. 5. 2 Cloves Garlic - Minced
  6. 6. 1 Medium Shallot - Diced
  7. 7. 1 1/2 Cups mixed Mushrooms - Chopped
  8. 8. 2 Cups Fresh Spinach - Washed, stemmed and chopped
  9. 9. A handful of fresh Basil
  10. 10. 1/3 Cup Pine Nuts - Chopped
  11. 11. Salt & Fresh Ground Pepper
  12. 12. Fresh Basil and Lemon Zest for garnish
  13. Rosé Sauce
  14. 1. 2 Cloves Garlic
  15. 2. 1 Small Shallot - Minced
  16. 3. 3 Cups Crushed Tomatoes
  17. 4. 1/4 Cup White Wine (optional)
  18. 5. 1/4-1/2 Cup Coconut Cream
  19. 6. 1/8 Cup Nutritional Yeast flakes
  20. 7. 1 Tbs Fresh Basil - Chopped
  21. 8. 1 Tbs Fresh (or 1 Tsp dried) Oregano
  22. 9. 1/2 Tsp Dried Thyme
  23. 10. 1 Tsp *Chili Flakes
  24. 11. Salt & freshly ground Pepper to taste
  1. Heat olive oil in a pan and add shallot, garlic and pine nuts. Sauté until shallot begins to turn translucent.
  2. Add mushrooms and fresh basil, and continue cooking until mushrooms become tender.
  3. If mixture becomes dry, add a little bit more olive oil or a couple of teaspoons of water.
  4. Add spinach, salt, and pepper, and remove from heat.
  5. Stir until the spinach is well combined with the mushrooms and wilting. Set aside to cool.
  1. In a medium sized bowl, sift together your flour and salt.
  2. In a small bowl, combine 3/4 cup water and 2 teaspoons olive oil, then combine with flower and salt.
  3. Using your hands, knead the dough for a few minutes. Form the dough into a ball, and cover in plastic wrap to prevent drying. Set aside.
  1. Divide your dough in half. On a lightly floured surface, roll each half into a long rectangular piece, about 1 /16 of an inch thick. Cut ravioli with knife into squares. On the center of half of the squares, put a heaping spoon of filling. Wet the edges and place an empty square on each one, pressing with a fork all around the edges. Make sure they are well sealed.
  1. Boil Ravioli in a pot of water, for about 5 minutes.
  2. Drain, pat dry and serve with Rosé Sauce, garnished with fresh Basil, Lemon Zest, Salt, and Pepper.
Rosé Sauce
  1. In a sauce pan, heat olive oil over medium-low heat and add garlic, shallot, dried herbs, and dried red pepper flakes.
  2. Sauté and stir frequently, until shallot begins to become translucent.
  3. Add crushed tomatoes and simmer for at least 10 minutes.
  4. Add nutritional yeast and fresh herbs, and salt and pepper.
  5. Reduce heat and add wine, then slowly add cream until desired consistency and colour is achieved. Raise heat only until almost boiling, while stirring constantly.
  6. Remove from heat and serve.
  7. *Adjust quantity of pepper flakes depending on how spicy you like your food.
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