Try our delicious recipe for homemade vegan ravioli, filled with mushrooms.
Time 47 Minutes
1. Preparing the filling
Chop the mushrooms and onion and mince the garlic.
Sauté the mushrooms, onions and garlic in olive oil until tender.
In a processor, crush the cashews, add water and salt and blend until you get a smooth and creamy mixture, then add to our sautéed mushrooms and cook over medium heat until the cream thickens. Remove from the heat and set aside.
2. Ravioli dough
With the filling ready, combine the flours and salt in a medium bowl. In a small cup, mix 3/4 cup plus 3 tablespoons of water and 2 teaspoons of olive oil. Mix quickly with a fork, and then pour into the flour mixture.
Slowly push the flour into the olive oil, mixing with a fork until the dough is too thick to stir. Knead for a couple of minutes. Form a ball with the dough and cover in a kitchen towel or cling paper. Let it sit for about 10 minutes.
3. Making the ravioli
Divide the dough into 2 equal parts. On a lightly floured surface, stretch the dough, and cut out squares of approximately 6 cm.
Place the filling, and slightly dipping your fingers in water cover with another dough square of the same diameter. Gently press.
At this point, you can place the ravioli on a tray and freeze or refrigerate, or cook them immediately by placing them in boiling salted water for 6-8 minutes, or until they float on top of the boiling water for a minute or two.
Remove the ravioli from the boiling water, top with favourite sauce and enjoy!