Vegan Mushroom Ravioli

Delight in the comforting elegance of Vegan Mushroom Ravioli, a plant-based take on an Italian classic. This homemade recipe features a tender, dairy-free pasta dough crafted from a blend of all-purpose and semolina flour, enveloping a luxurious filling of sautéed cremini mushrooms, garlic, shallots, fresh spinach, and nutmeg, all tied together with a rich vegan Parmesan. The ravioli are gently boiled until perfectly tender, then tossed in melted vegan butter for a luscious finish. Perfect for a cozy dinner or an impressive centerpiece at your next gathering, this recipe is an irresistible celebration of earthy flavors and homemade charm. Serve it with a sprinkle of fresh thyme and extra Parmesan for a beautiful, gourmet touch.

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

Ingredients

• 200 grams All-purpose flour
• 50 grams Semolina flour
• 1 teaspoon Salt
• 130 milliliters Water
• 1 tablespoon Olive oil
• 250 grams Cremini mushrooms
• 2 units Garlic cloves
• 1 unit Shallot
• 1/4 teaspoon Nutmeg
• 1 tablespoon Fresh thyme
• 1/2 teaspoon Black pepper
• 50 grams Vegan Parmesan cheese
• 100 grams Fresh spinach
• 2 tablespoons Vegan butter

Directions

Step 1

In a large mixing bowl, combine all-purpose flour, semolina flour, and salt. Make a well in the center and gradually add water and olive oil, mixing until a dough forms.

Step 2

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 3

Finely chop the cremini mushrooms, garlic, and shallot. Sauté them in a tablespoon of olive oil over medium heat until the mushrooms release their moisture and begin to brown.

Step 4

Season with nutmeg, fresh thyme, and black pepper. Stir in the vegan Parmesan cheese and fresh spinach, cooking until the spinach wilts. Remove the mixture from heat and let it cool.

Step 5

Roll the rested pasta dough into thin sheets using a pasta machine or a rolling pin. Cut into rectangles of about 2x4 inches.

Step 6

Place a teaspoon of the mushroom filling onto one half of each pasta rectangle. Fold the other half over and seal the edges using a fork.

Step 7

Bring a large pot of salted water to a boil and gently add the ravioli. Cook for 3-5 minutes until they float to the surface.

Step 8

Drain the ravioli carefully and toss with melted vegan butter in a pan over low heat. Serve immediately garnished with additional vegan Parmesan and fresh thyme if desired.

Nutrition Facts

Serving size	(879.1g)

Amount per serving	% Daily Value*
Calories	1554.1

Total Fat 55.7g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2964.2mg	0%
Total Carbohydrate 215.8g	0%
Dietary Fiber 16.0g	0%
Total Sugars 8.9g
Protein 42.4g	0%

Vitamin D 17.5IU	0%
Calcium 256.8mg	0%
Iron 16.3mg	0%
Potassium 1658.5mg	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: 32.7%

Protein: 11.1%

Carbs: 56.3%