Recipes

Vegan Mushroom Ravioli with Cashew Cream Sauce


January 19, 2017 By:
Prep:
60 minutes
Cook:
15 minutes
Serves:
3-4
This vegan ravioli is the perfect meal for impressing a date. Savory mushroom and onion filling and creamy cashew alfredo sauce are sure to delight and preparing this rather involved dish with someone you love offers a great opportunity for quality time in the kitchen.

Ingredients

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Directions

  1. Start by preparing the dough for the ravioli. Combine the flour and 1 of the teaspoons of salt and stir together. Create a well in the center of the bowl of flour and add 1 cup of water and 2 teaspoons of olive oil. Mix until the ingredients come together enough to knead and then remove from bowl and knead for about 5 minutes. Set aside in a covered bowl for 10 minutes then split the dough into two sections to make it easier to work with. Use a pasta maker to roll out the dough. If you don'€™t have a pasta maker, begin rolling the dough out into long, thin strips (about 6 inches wide) using a rolling pin. You want it thin enough so as not to be chewy, but not so thin that it tears when you work with it.
  2. In a skillet, heat 1 tablespoon of olive oil and saute onions and mushrooms with ½ teaspoon of salt and 1 clove of garlic until soft, several minutes. While the vegetables cook, use a food processor or blender to puree ½ cup cashews and ½ cup water. When smooth, pour into the pan with the mushrooms and onions and stir to combine. Remove from heat when sauce begins to thicken, after about a minute.
  3. Spoon about 1 tablespoon of the mushroom mixture down one side of each strip of dough, leaving about 2 inches in between each pile. Use a knife to cut the dough in between each pile and use your fingers and a cup of water to moisten the edges to encourage the dough to stick, then fold in half, using the tines of a fork to crimp the edges.
  4. Boil a large pot of water and drop in about 5-6 ravioli at a time, making sure they don’t stick to the sides or the bottom. Cook each batch for 6 minutes or until tender. Use a slotted spoon to remove the ravioli to a plate when finished cooking.
  5. While the ravioli cook, prepare the sauce by placing ½ cup cashews, almond milk, nutritional yeast, red wine vinegar, 1 teaspoon salt and pepper in a food processor or blender and puree until smooth. Heat in a pot on the stove just until warm and spoon on top of ravioli just before serving. Sprinkle with parsley and enjoy!