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Vegan ravioli with mushrooms

4 servings

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
351
kcal
11.7g
grams
4.7g
grams
67.1g
grams
Ingredients
4servings
Wheat flour
180 
g
Semolina flour
45 
g
Water
85 
ml
Turmeric
 
pinch
Fresh mushrooms
300 
g
Potato
0.5 
kg
Garlic
1 
clove
Olive oil
 
to taste
Rosemary
3 
pc
Vegetable cream
100 
ml
Parmesan cheese
 
to taste
Parsley
 
to taste
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Mix water, olive oil, salt, and turmeric. Gradually add flour and semolina to this mixture. Knead a firm dough, wrap it in plastic wrap, and refrigerate for 30 minutes.

    Required ingredients:
    1. Water: 85 ml
    2. Olive oil:  to taste
    3. Salt:  to taste
    4. Turmeric:  pinch
    5. Wheat flour: 180 g
    6. Semolina flour: 45 g

  • 2

    Peel the potatoes and put them to boil. Pour oil into a pan and add a clove of garlic. Sauté the garlic for a couple of minutes and add finely chopped mushrooms. When the mushrooms brown, turn off the heat and add chopped parsley, salt, and pepper. Mix everything again. Mash the potatoes with a potato masher and add the mushrooms to them.

    Required ingredients:
    1. Potato: 0.5 kg
    2. Olive oil:  to taste
    3. Garlic: 1 clove
    4. Fresh mushrooms: 300 g
    5. Parsley:  to taste
    6. Salt:  to taste
    7. Ground black pepper:  to taste

  • 3

    Roll out the dough very thinly, about 2 mm thick. Make two such sheets. Place filling on the bottom sheet with a teaspoon, leaving enough space around to seal the ravioli. Lay the second sheet of dough on top. Press well where there is no filling, then cut out the ravioli with a regular or shaped knife and press their edges well.

    Required ingredients:
    1. Wheat flour: 180 g
    2. Semolina flour: 45 g
    3. Fresh mushrooms: 300 g
    4. Potato: 0.5 kg

  • 4

    Prepare sauce for ravioli. Pour oil into a pan, add finely chopped rosemary leaves and sauté for a few seconds. Pour in cream and simmer. Add some vegan parmesan, cover the sauce with a lid and remove from heat.

    Required ingredients:
    1. Olive oil:  to taste
    2. Rosemary: 3 pieces
    3. Vegetable cream: 100 ml
    4. Parmesan cheese:  to taste

  • 5

    Boil the ravioli and serve with sauce when ready.

    Required ingredients:
    1. Wheat flour: 180 g
    2. Semolina flour: 45 g
    3. Fresh mushrooms: 300 g
    4. Potato: 0.5 kg

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