Mushroom Ravioli Recipe

9 years ago
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I had vegan raviolis from Whole Foods the other and wanted to recreate them. A pasta machine makes it a little easier but hand rolling them is fine as well.

DOUGH

2 1/2 cups of flour, more if needed

2 eggs worth of energy egg replacer

1 TBS oil

1 TBS salt

Mix flour and salt together, make a well in the center and add the egg replacer and oil.

make a well for wet ingredients

Mix flour into the wet center until you form a ball of dough. Knead this for 5-10 minutes until all flour is incorporated in. 

dough ball

Place the  dough under a bowl and let rest for 1 hour. While you let it rest prepare the filling:

MUSHROOM ONION FILLING

1 lb mushroom, you can use regular white mushrooms or a mix, chopped

2 small onions chopped

1 TBS garlic minced

saute onions, mushrooms and garlic until most of the liquid has been evaporated.

mushroom and onion mixture

TOFU MIXURE

1 package firm tofu 14 ozs

1/2 cup nutritional yeast

1 tsp garlic powder

1 tsp dried basil

Gently squeeze tofu to remove most of the water. Crumble into a bowl, stir in yeast, garlic powder and basil.

tofu filling

Cut the dough into 4 pieces, put 3 back under the bowl. With the pasta machine on the widest setting feed the piece of dough through. If it is sticky sprinkle a little four on it. Fold the dough into thirds and feed through the machine again, repeat this 7-10 more times. Tighten the notches on the machine 1 space, feed the dough through. Continue doing this until you are on the thinnest setting. Repeat this with the other balls of dough.

rolling the dough

Use a ruler as a guide and trim the dough strips to about 5 inches wide. cut the strip in half and brush one strip lightly with water. Use a tsp to place a mound of tofu on the moist dough, top the tofu with a tsp of mushroom mixture. Space the mounds about 1 1/2 inches apart. 

tofu mushroom mounds

Lay the other half of the dough strip on top of the filling. Use your fingers to press between the mounds and push out the air. Use a pasta wheel or knife to cut the mounds into squares.

ravioli squares

Flour a clean dish towel and spread out the ravioli so they are not touching. Sprinkle with a little four or very fine corn meal. Let these dry for 1-2 hours.

floured ravioli

Bring a large pot of salted water to boil. Add the raviolis and simmer 3-4 minutes until tender but still chewy. Drain the pasta and rinse with hot water and drain again.

I added artichokes, sun dried tomatoes and balsamic vinegar to make a lovely pasta salad, but these would be good in a red sauce too.

 

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