Mushroom Ravioli with Vegan Alfredo

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 the shallot finely.

Add a little veggie broth to the pan to soften the shallot on the stove.

Chop about 8 ounces of portobello mushrooms into small pieces and add to the pan to soften.

Mince 1-2 tablespoons of parsley finely.

Mince 2-3 cloves of garlic and add to the pan with the mushrooms.

Add the minced garlic to the pan with the mushrooms and shallots.

Add vegan parmesan to the mixture in the pan.

Season the filling with a little nutmeg, black pepper, and salt.

For the ravioli dough, use wonton wrappers, ensuring they are egg-free and vegan.

Wet two adjacent sides of a wonton wrapper.

Fold the wrapper over to form a triangle and seal it to create the ravioli.

Drop the ravioli into a pot of boiling salted water.

Cook the ravioli until they float to the top, which takes a couple of minutes.

Scoop out the cooked ravioli from the water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens