Vegan Mushroom Ravioli
Delight your taste buds with this Vegan Mushroom Ravioli, a plant-based take on the classic Italian favorite that doesn’t skimp on flavor or texture. This homemade ravioli recipe features tender pasta dough made from all-purpose and semolina flour, encasing a rich, umami-packed filling of sautéed cremini mushrooms, garlic, shallots, fresh spinach, and vegan Parmesan cheese. Seasoned with aromatic thyme and a hint of nutmeg, the filling brings earthy sophistication to every bite. Perfectly boiled and tossed in vegan butter, these ravioli are incredibly satisfying and ideal for impressing guests or treating yourself to an elegant dinner. Quick to cook and beautifully customizable, this recipe is perfect for vegan pasta lovers seeking wholesome yet indulgent comfort food.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Semolina flour
- 1 teaspoon Salt
- 130 milliliters Water
- 1 tablespoon Olive oil
- 250 grams Cremini mushrooms
- 2 units Garlic cloves
- 1 unit Shallot
- 1/4 teaspoon Nutmeg
- 1 tablespoon Fresh thyme
- 1/2 teaspoon Black pepper
- 50 grams Vegan Parmesan cheese
- 100 grams Fresh spinach
- 2 tablespoons Vegan butter
Instructions
In a large mixing bowl, combine all-purpose flour, semolina flour, and salt. Make a well in the center and gradually add water and olive oil, mixing until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Finely chop the cremini mushrooms, garlic, and shallot. Sauté them in a tablespoon of olive oil over medium heat until the mushrooms release their moisture and begin to brown.
Season with nutmeg, fresh thyme, and black pepper. Stir in the vegan Parmesan cheese and fresh spinach, cooking until the spinach wilts. Remove the mixture from heat and let it cool.
Roll the rested pasta dough into thin sheets using a pasta machine or a rolling pin. Cut into rectangles of about 2x4 inches.
Place a teaspoon of the mushroom filling onto one half of each pasta rectangle. Fold the other half over and seal the edges using a fork.
Bring a large pot of salted water to a boil and gently add the ravioli. Cook for 3-5 minutes until they float to the surface.
Drain the ravioli carefully and toss with melted vegan butter in a pan over low heat. Serve immediately garnished with additional vegan Parmesan and fresh thyme if desired.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 9.1 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1708 mg | 36% | |
*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.
