Dairy-Free Mushroom Ravioli

Indulge in the comforting and creamy flavors of this Dairy-Free Mushroom Ravioli, a plant-based twist on a classic Italian favorite. This recipe features tender homemade pasta made from a simple mix of all-purpose and semolina flours, stuffed with a rich, savory filling of sautéed cremini mushrooms, aromatic shallots, garlic, and a touch of nutritional yeast for that signature cheesy flavor—without the dairy! Tossed in a luscious vegan butter and almond milk sauce, brightened with a hint of lemon juice, this dish is perfect for those seeking a satisfying yet dairy-free pasta experience. Ready in just one hour, it’s a wholesome and elegant dish that’s ideal for a family dinner or an impressive date-night meal. Serve it fresh and garnish with parsley for a beautiful finish!

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cup Semolina flour
• 1 teaspoon Salt
• 0.75 cup Water
• 1 tablespoon Olive oil
• 8 ounces Cremini mushrooms
• 1 medium Shallot
• 2 Garlic cloves
• 2 tablespoons Nutritional yeast
• 2 tablespoons Fresh parsley
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegan butter
• 0.5 cup Almond milk (unsweetened)
• 1 tablespoon Lemon juice

Directions

Step 1

In a large bowl, mix the all-purpose flour, semolina flour, and salt. Gradually add water and olive oil, stirring to combine until a dough forms.

Step 2

Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 3

Meanwhile, finely chop the cremini mushrooms, shallot, and garlic.

Step 4

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallot and garlic, sautéing until fragrant.

Step 5

Add the mushrooms to the skillet and cook until they release moisture and become golden brown.

Step 6

Stir in the nutritional yeast, fresh parsley, and black pepper. Cook for another 2 minutes, then remove from heat.

Step 7

Roll the dough into a thin sheet using a pasta machine or rolling pin.

Step 8

Cut out 2-inch circles from the dough using a cookie cutter or glass.

Step 9

Place a teaspoon of mushroom filling in the center of a dough circle. Moisten the edges with water, place another dough circle on top, and press to seal.

Step 10

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.

Step 11

In a pan, melt vegan butter over low heat. Add almond milk and lemon juice, stirring until well melded into a smooth sauce.

Step 12

Toss the cooked ravioli in the sauce, serve immediately garnished with additional parsley if desired.

Nutrition Facts

Serving size	(974.5g)

Amount per serving	% Daily Value*
Calories	1642.7

Total Fat 41.4g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2666.9mg	0%
Total Carbohydrate 263.7g	0%
Dietary Fiber 16.4g	0%
Total Sugars 9.0g
Protein 48.7g	0%

Vitamin D 65.9IU	0%
Calcium 365.6mg	0%
Iron 15.7mg	0%
Potassium 1915.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 12.0%

Carbs: 65.0%