Making the Mushroom Ravioli from Twilight | Cook the Book

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: dried breadcrumbs

Ground flaxseed adds fiber while breadcrumbs are often less expensive.

vegan parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cashews

Nutritional yeast is a lower-calorie option, while grated cashews provide a similar texture.

Start by putting a little divot in the flour and adding 2 eggs.

Mash the flour and eggs around with your hands until a smooth dough forms.

Roll the dough into a ball and let it rest for 1 hour.

Dice baby bella and white mushrooms, a small onion, garlic, and parsley into tiny pieces.

In a skillet, add 1 tablespoon of butter and the diced vegetables, cooking until golden brown.

Add parsley to the skillet and cook for 20 seconds before transferring most of the mixture into a blender.

Blend the mixture until smooth and then return it to the skillet.

Add mascarpone, parmesan cheese, and a little heavy cream to the skillet and mix until combined.

Season the filling with salt and black pepper to taste.

Cut the rested dough into fourths to make it easier to roll out.

Roll out the dough until it's as thin as possible, ideally as thin as a piece of paper.

Cut the rolled dough into circles using a glass.

Place filling onto the circles, press down the edges, and crimp them together with a fork.

Repeat the filling and crimping process until all dough is used.

Boil the ravioli in salted water for 5 minutes.

Serve the ravioli topped with a little butter, parsley, and parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens