Vegan Mushroom Ravioli
Main Dishes • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Wheat Flour 5 oz
- Semolina 0 oz
- Water 5 fl oz
- Turmeric a pinch
- Fresh Mushrooms 10 oz
- Potato 0 lbs
- Garlic 1 clove
- Olive Oil to taste
- Rosemary 3 pieces
- Plant-based Cream 5 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.
Step 5
Cook the ravioli, and when ready, serve with the sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!