Vegan Mushroom Ravioli

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from a collection of recipes by Anna Johnson.

Ingredients

Wheat Flour - 6.3 oz
Semolina - 1.6 oz
Water - 3 fl oz
Turmeric - a pinch
Fresh Mushrooms - 10.6 oz
Potato - 1 lbs
Garlic - 1 clove
Olive Oil - to taste
Rosemary - 3 pieces
Plant-based Cream - 3 fl oz
Parmesan Cheese - to taste
Parsley - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Mix water, olive oil, salt, and turmeric. Gradually add the flour and semolina to this mixture. Knead a firm dough, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 2

Peel the potato and boil it. In a skillet, pour in some oil and add the clove of garlic. Sauté the garlic for a couple of minutes and then add finely chopped mushrooms. When the mushrooms are browned, turn off the heat and add finely chopped parsley, salt, and pepper. Mix everything again. Mash the potato and add the mushrooms to it.

Step 3

Roll out the dough very thinly, about 2 mm thick. Make two such sheets. On the bottom sheet, place spoonfuls of the filling, leaving enough space around to seal the ravioli. Place the second sheet of dough on top. Press well where there is no filling, and then cut out the ravioli with a regular knife or a pastry cutter, pressing the edges well.

Step 4

Prepare the sauce for the ravioli. In a skillet, pour in some oil, add finely chopped rosemary leaves, and sauté for a few seconds. Pour in the cream and simmer. Add a bit of vegan parmesan, cover the sauce, and remove from heat.