Dairy-Free Mushroom Ravioli
Elevate your pasta night with this delectable Dairy-Free Mushroom Ravioli, a plant-based twist on an Italian classic. Handmade ravioli dough, crafted from a mix of all-purpose and semolina flour, encases a savory filling of sautéed cremini mushrooms, aromatic shallots, garlic, and a touch of nutritional yeast for a hint of cheesiness. This dairy-free recipe shines with its rich yet light almond milk and vegan butter sauce, brightened by a splash of lemon juice for a citrusy finish. Perfectly tender and bursting with earthy flavors, this vegan ravioli is an elegant dish that’s surprisingly easy to prepare at home. Completely dairy-free, it’s a must-try for vegans, vegetarians, or anyone seeking wholesome, homemade pasta with a gourmet twist.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 1 teaspoon Salt
- 0.75 cup Water
- 1 tablespoon Olive oil
- 8 ounces Cremini mushrooms
- 1 medium Shallot
- 2 Garlic cloves
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegan butter
- 0.5 cup Almond milk (unsweetened)
- 1 tablespoon Lemon juice
Instructions
In a large bowl, mix the all-purpose flour, semolina flour, and salt. Gradually add water and olive oil, stirring to combine until a dough forms.
Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Meanwhile, finely chop the cremini mushrooms, shallot, and garlic.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallot and garlic, sautéing until fragrant.
Add the mushrooms to the skillet and cook until they release moisture and become golden brown.
Stir in the nutritional yeast, fresh parsley, and black pepper. Cook for another 2 minutes, then remove from heat.
Roll the dough into a thin sheet using a pasta machine or rolling pin.
Cut out 2-inch circles from the dough using a cookie cutter or glass.
Place a teaspoon of mushroom filling in the center of a dough circle. Moisten the edges with water, place another dough circle on top, and press to seal.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.
In a pan, melt vegan butter over low heat. Add almond milk and lemon juice, stirring until well melded into a smooth sauce.
Toss the cooked ravioli in the sauce, serve immediately garnished with additional parsley if desired.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 9.0 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 366 mg | 28% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
