Mushroom Ravioli recipe

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.

Dice 1 shallot finely.

Roughly chop assorted mushrooms (oyster, shiitake, baby Bella).

Heat a pan over medium heat and add a touch of olive oil.

Add the diced shallot and chopped mushrooms to the pan with a pinch of salt.

Smash a clove of garlic, remove the shell, and finely chop it before adding to the pan.

Cook the mixture until the water from the mushrooms evaporates, enhancing the flavor.

Remove the pan from heat and transfer the mixture to a bowl.

Add roughly chopped parsley, nutmeg, lemon zest, grated parmesan, and a drop of cream to the bowl and mix well.

Refrigerate the filling for about 30 minutes.

For the pasta, combine 100g flour and 1 egg per person (200g flour and 2 eggs for two people).

Make a well in the center of the flour and add the egg.

Using a fork, gradually mix the flour into the egg until crumbly, then knead the dough for 10 minutes, adding more flour if sticky.

Wrap the kneaded dough in sandwich bags and refrigerate.

After 15-20 minutes, roll out the dough to a thin sheet using a pasta machine or rolling pin.

Set the pasta machine to the highest setting (6) and roll the dough through, gradually decreasing the setting to 2 for a thin sheet.

Cut the rolled pasta into circles using a pastry cutter.

Place a small amount of filling in the center of each circle, brush the edges with egg wash, and fold over to seal, squeezing out air.

Boil the ravioli in salted water with a little olive oil for 3 minutes.

Once cooked, transfer the ravioli to a paper towel to drain.

For the sauce, heat olive oil in a pan, add shallots, and cook for 5 minutes.

Add the mushroom mixture and sweat for another 5 minutes.

Add garlic and stock, then reduce by half.

Stir in chives and heavy cream, bringing the mixture to a boil for 1 minute.

Serve the mushroom ravioli with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens