Try our delicious recipe for homemade vegan ravioli, filled with mushrooms.
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Time 0 Minutes -
Type Italian -
Difficulty Medium -
Yeild
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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.
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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 .
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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 you 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!