Vegan Mushroom Ravioli with Cashew Cream Sauce

December 28, 2018 By: Comments
Tagged: Healthy Healthy. Dinner Dinner. Cream Sauce Cream Sauce. Pasta Dinners Pasta Dinners. Nuts Nuts. Flour Flour. Cashews Cashews. Pasta Pasta. Vegetarian Vegetarian. Almond Millk Almond Millk. Pasta Dish Pasta Dish. Mushrooms Mushrooms. Garlic Garlic. Healthy Dinner Healthy Dinner. Vegan Vegan. Entrees Entrees. Italian Italian. Ravioli Ravioli. Onions Onions.
60 minutes
15 minutes
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.


Select ingredients:


  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!