Making MUSHROOM RAVIOLI from Scratch Is Easier Than You Think!

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.

Place flour, kosher salt, eggs, and olive oil into the food processor.

Run the machine until the ingredients are well combined, about 1-2 minutes.

Keep one piece of dough covered in plastic wrap to prevent it from drying out while working with another.

Shape the dough and roll it out into a six by six inch square.

Let the dough squares rest at room temperature while making the filling.

Place mushrooms in the food processor and pulse until finely chopped.

In a large non-stick skillet over medium heat, place the chopped mushrooms, garlic, and thyme.

Season with a big pinch of salt and a few grinds of black pepper.

Cook, stirring occasionally, until the mushroom's liquid is released and evaporated.

Move the pan off the heat and sprinkle mozzarella and parmesan over the mixture, folding it in to evenly distribute.

Bring a large pot of water to a boil.

Roll one square of dough out until it's about eight by eight inches, thin enough to see your hand through it.

Place teaspoon-sized mounds of filling onto the squares of dough, evenly spaced, fitting nine mounds in three rows of three.

Brush a little water around the edges of the dough if it feels dry to help seal.

Roll out a second square of dough to eight by eight inches and place it over the first, gently pressing down around the mounds to seal.

Cook the ravioli in boiling water for four minutes.

In a small saucepan, place butter and cook over medium to low heat until browned and nutty in aroma, keeping an eye on it to prevent burning.

Drain the cooked ravioli and add them to the butter sauce, mixing to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens