Emma Katherine Smith: July 2016

Vegan Creamy Mushroom Ravioli

18:00

I am 1000% a savoury food girl (give me a bowl of pasta or Chinese over chocolate or cake any day) so I am super excited to be sharing this favourite recipe of mine for Homemade Vegan Ravioli. I searched long and hard for a vegan pasta recipe that was super easy and worked for me, but this one is delicious and the perfect meal time treat!!! This recipe involves a creamy mushroom filling but whatever filling you fancy (sweet potato, tomato and other creamy veg ones are also great alternatives) works perfectly with this recipe.

Recipe serves 4.

Dough Ingredients:

4 cups of plain flour
1 1/4 cups water
1tbs vegetable oil (or other flavourless oil)
1 tsp salt

Filling Ingredients:

5 cups of mushrooms
1 red onion
2 cups of fresh or frozen peas
1 cup of singe cream
pepper to taste/season

Instructions:

For the dough mix the flour and salt in a large bowl.
To the middle of the flour ass the water and oil, the mix gently folding it in.
Once the mixture has combines knead the dough on a surface for about 5 minutes.
Wrap the dough in cling film and leave to rest on the side for 20-30 minutes.
For the filling fry off the onions and mushrooms in a pan on a medium heat (it works best if the ingredients are chopped quite small to fit into the ravioli).
Soak the peas for about 5 minutes in boiling water.
Once the mushrooms and onions have started to brown add the cream and peas to the pan and cook together.
Once the pasta has rested roll the dough out really flat to about 1-2mm thick, if you have a pasta machine then this is 10x easier. Make sure the dough isn't too thick when rolled out because this can make the pasta texture stodgy.
Cut out ravioli shapes using a pastry cutter of your choice (I prefer to use larger round ones as you can fit a lot of filling as well as a good edge of pasta)
In the certain of half of the ravioli shapes place a good spoonful of the filling, make sure you leave a decent amount of pasta at the edge.
Using the other half of the ravioli shapes place them on top of the filling topped shapes to create a pillow and press the edges together (to make sure they are secure slightly wet the edges before pressing them together and then press them down with a fork to create a frilly edge).
Bring a pot of water to boil.
Once boiled place around 4 at a time in the pot and cook for around 4-5 minutes.
In separate pan heat up some pasta sauce to go with it. I recommend using passata or chopped tinned tomatoes and then adding in herbs and seasonings to taste, but you can buy some yummy pasta sauces for quicker alternatives.
Once all the ravioli has cooked help yourself to a serving and pour on as much sauce as you would like!!!