By Alisha McDarris

 

Italian cuisine. The mere thought of it is enough to strike fear and dread into the hearts of vegans everywhere. Between the cream-based sauces, beef-stock soaked veggies and ubiquitous parmesan, an animal product-free Italian dish can be hard to come by. And lets be honest: spaghetti with marinara can get old and it can get old quick. But fear not! The next time someone suggests heading out for Italian, suggest staying in and try this delectable recipe for a completely vegan, homemade variety of a beloved pasta dish.

 

Mushroom Ravioli with Sun-dried Tomato Cream Sauce

Serves 3-4

 

The Filling:

It’s delicious, but be careful not to overfill the ravioli squares or they will fall apart when you cook them.

  • 8 ounces of finely chopped mushrooms
  • 1 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 tablespoon fresh Italian parsley (minced)

Sautee mushrooms and onions in olive oil until tender and most of the water has evaporated. Add the garlic just before the vegetables are finished cooking. In a blender or food processor combine the cashews, water and salt and blend until the mixture is creamy and smooth. Combine the sauce mixture with the mushroom mixture and cook on medium for around 5 minutes until the cream sauce has thickened. Set it aside for placement in your ravioli squares.Ravioli 2

The Cream Sauce:

Creamy, delicious and flavorful, a little goes a long way.

  • 1/4 onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon extra virgin olive oil
  • 1 15 oz can coconut milk
  • 1 cup water
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (or arrowroot powder or flour)
  • 1/2 teaspoon salt
  • 2 tablespoons sun-dried tomatoes, finely chopped

Sauté the onion in olive oil for a few minutes until translucent, then add the garlic and cook for a minute more.

In a blender or food processor combine the water, coconut milk, cashews, nutritional yeast, lemon juice, cornstarch and salt until smooth. Pour into the sautéed vegetable mixture and whisk as it comes to a boil. Add the sun-dried tomatoes and let it all boil together for 3-5 minutes until the sauce has thickened.

 

The Pasta:

Don’t be afraid of making your own. It’s not as hard as it looks, though you will need a fair amount of countertop space. However, if it seems a feat equal to summiting Everest, run out and grab some wonton wrappers from your local grocery store (usually near the tofu).

  • 3 cups whole wheat flour
  • 1/2 teaspoon salt
  • 3/4 cups water (+ 3 tablespoons water)
  • 2 teaspoons extra virgin olive oil

In a medium bowl, combine flour and salt until well mixed. Form a small well in the middle and pour in the whisked mixture of ¾ cup plus 3 tablespoons of water and 2 tablespoons of olive oil. Slowly mix the wet and dry ingredients until the dough is thick enough to knead, then do so for 5-8 minutes. Form it into a ball then let it sit, covered, for 10 minutes.

After it has rested, split the dough into two equal parts and use a pasta maker to roll out the dough per your maker’s instructions. If you don’t have this handy device, grab a rolling pin and start rolling on a surface dusted with flour. You want each strip to be long and narrow, about 6 inches wide.

After the dough has been rolled thin, but not so thin that it will break apart when you fill it or lift it from the board, top one of the two lengths of dough with two rows of mushroom filling in mounds of about 2 teaspoons. If using wonton wrappers, top squares until filling runs out.

Moisten the edges of the pasta or wonton wrappers with water to help it stick together then lay the second length of rolled pasta (or another wrapper) on top, gently pressing down around each pile of filling, being careful to get as much air out as possible. Cut out each square with a knife and score around the edges of each with a fork.

Now you can either freeze the ravioli and cook it later or gently place them in salted boiling water for 6 minutes or until they float. Remove them carefully with a slotted spoon or flipper and place on a tea towel or paper towel to drain for a few moments.

When the ravioli is no longer soggy, arrange on plates or bowls, drizzle with the cream sauce and enjoy! I promise it will be well-worth the effort!

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About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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