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Title: Vegan Mushroom Ravioli
Categories: Pasta
Yield: 4 Servings

3/4 c Semolina flour (122 g)
3/4 c Tipo 00 flour (81 g)
1/3 ts Salt (2 g)
2 1/2 tb Olive oil (37 ml)
1/4 c Water (59 ml);
- plus more if needed
1 oz Dried porcini mushrooms
- (28 g)
1 c Water (240 ml); boiling,
- for soaking porcini
2 tb Olive oil (30 ml)
8 oz Cremini mushrooms (225 g);
- finely chopped
1 sm Shallot (40 g);
- finely diced
3 cl Garlic (9 g); minced
1/2 ts Sea salt (3 g)
1/4 ts Black pepper (1 g)
1/2 ts Dried thyme (1 g)
3/4 c Vegan ricotta (180 g)
2 tb Nutritional yeast (14 g)
1/2 c Raw cashews (70 g);
- soaked in hot water for
- 20 minutes
1 c Unsweetened plant milk
- (240 ml)
2 tb Nutritional yeast (14 g)
1 tb Vegan butter (14 g)
1 tb Olive oil (15 ml)
1 cl Garlic (3 g); minced
1/4 ts Onion powder (1 g)
1/2 ts Lemon juice (3 ml)
1/2 ts Sea salt (3 g); or to taste
1 pn Pepper (0.25 g);
- white or black

This homemade mushroom ravioli is filled with porcini, cremini, and
ricotta, then tossed in a creamy vegan Parmesan sauce.
Restaurant-worthy!

In a large bowl, combine the semolina flour, tipo 00 flour, and salt.
Add the olive oil and water, mixing until a shaggy dough forms. Add a
little more water if needed. Knead the dough on a lightly floured
surface for 8 to 10 minutes until smooth and elastic. Wrap tightly
and let rest at room temperature for at least 30 minutes.

Place the dried porcini mushrooms in a small bowl and cover with
boiling water. Let soak for 15 minutes. Drain, reserving 2 tb of the
soaking liquid, and finely chop the porcini.

Heat the olive oil in a large skillet over medium heat. Add the
cremini mushrooms and cook for 5 to 6 minutes until their moisture
evaporates and they begin to brown.

Add the shallot and garlic and cook for 2 minutes. Stir in the chopped
porcini, reserved soaking liquid, salt, black pepper, and dried
thyme. Cook for 2 to 3 minutes until fragrant. Remove from heat and
let cool slightly.

Transfer the mushroom mixture to a bowl. Add the vegan ricotta and
nutritional yeast and mix until well combined. Taste and adjust
seasoning if needed.

Roll out the rested pasta dough into thin sheets using a pasta
machine or rolling pin. Lay one sheet on a lightly floured surface
and place small mounds of filling (about 2 ts each) evenly spaced.
Brush around the filling with a little water. Top with another pasta
sheet and gently press around each mound to remove air. Cut into
ravioli and press the edges firmly to seal.

Bring a large pot of salted water to a gentle boil. Cook the ravioli
for 3 to 4 minutes, or until they float and the pasta is tender.
Reserve 1/4 cup of pasta water, then drain.

Drain and rinse the soaked cashews. Blend the cashews with plant milk,
nutritional yeast, onion powder, and lemon juice until completely
smooth.

In a saucepan, melt the vegan butter with olive oil over medium heat.
Add the garlic and saute for about 30 seconds. Pour in the cashew
mixture and cook, stirring constantly, for 3 to 5 minutes until
lightly thickened. Season with salt and pepper. Loosen with a splash
of reserved pasta water if needed.

Add the cooked ravioli to the sauce and gently toss to coat. Serve
immediately, optionally garnished with fresh thyme.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/mushroom-ravioli/>

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