Homemade Vegan Mushroom Ravioli

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.

Make a well in a bowl with 2 cups of flour and add 1 teaspoon of salt.

Add 1 tablespoon of olive oil to the middle of the well.

Pour water into the well and whisk to incorporate the dry ingredients.

Switch to a spoon when it becomes too difficult to whisk.

Flour a surface to knead the dough and knead until smooth, adding flour as needed; total flour used is about 3 cups.

Cover the kneaded dough with plastic wrap or a reusable wax wrap and let it sit for at least 1 hour.

Take about 1 cup of pre-chopped sautéed mushrooms and add it to a bowl with most of a block of tofu.

Crush the tofu and mix it with 1 tablespoon of oregano, 1 pre-sautéed onion, 1 tablespoon of garlic, 1/4 cup of nutritional yeast, 1 tablespoon of parsley, and 2 sprigs of dried rosemary until well incorporated.

Roll out the rested dough on a floured surface to about 1/8 inch thick.

Use a ravioli form, flour it lightly, and stretch the dough over it.

Fill the divots of the ravioli form with about 1 tablespoon of the mushroom-tofu mixture.

Fold the top layer of dough over the ravioli and press to seal, removing air bubbles.

If the dough is too short, roll out a small section of dough to cover the exposed ravioli and seal it.

Flour a sheet pan and turn the ravioli upside down onto it, cutting apart the ravioli and saving excess dough.

Cut the ravioli cells apart, ensuring to cut between the filling to avoid explosions; using a pizza cutter is recommended.

Place the sheet pans in the freezer overnight to freeze the ravioli.

Transfer frozen ravioli to a bag for storage once solid.

To cook, boil salted water and add the ravioli; they are done when they float, about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens