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These deliciously stuffed ravioli are full of savory mushroom and walnut, perfectly complemented by the creamy garlic sauce. This feels like a luxury dinner!
Mushroom and Walnut Ravioli with Creamy Garlic Sauce [Vegan]
Ingredients
Pasta Ingredients:
- 1 3/4 cups plain flour
- 2 teaspoons extra virgin olive oil
- 1/2 cup water
- 1 tablespoon rosemary salt/dried rosemary
- 2 tablespoons garlic powder
Filling Ingredients:
- 2 medium red onions – roughly chopped
- 2 cups chestnut mushrooms – grated
- 1/2 cup walnuts – roughly chopped
- 2 garlic cloves – crushed
- 2 tablespoons rosemary salt/dried rosemary
- Black pepper to taste
Sauce Ingredients:
- 1 cup soy milk
- 2 tablespoons flour
- 4 tablespoons nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon rosemary salt/dried rosemary
- Black pepper to taste
Preparation
- Sauté the red onions in a little extra virgin olive oil for a few minutes until softened, then add in the mushrooms and the rest of the filling ingredients.
- Add all the pasta ingredients into a mixing bowl and mix to create a dough with your hands – if it’s still a little wet then add some more flour in.
- Onto a floured surface, roll out the dough until flat and about 1/8-inch thick, then cut into squares. In the meantime, boil a pan of water ready to cook the pasta.
- Spoon a little mixture at a time onto the squares, place another square on top and crimp the edges with a fork to seal the two squares together – repeat until all the pasta is used up (there might me a little too much filling but you can just pop this on as a garnish afterwards).
- Then to cook the pasta, place it all in the boiling water and it will be cooked when it starts floating (should be about 3-4 minutes)
- In another pan, add in all the sauce ingredients and whisk for a few minutes until warm throughout.
- Then pour the sauce on top of the pasta, serve (I served with lots of green veg) and enjoy!
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