These ravioli are a real treat! They come together quite quickly and the dough is very easy to work. I used here wild mushrooms as they bring so much deep flavor but you can use any variety that you have on hands. If you are feeling extra fancy amazing thing to do is to drizzle them with truffle oil and it will be a dish to remember!
You can make them ahead of the time and frozen, that will surely make dinner prep super easy. You will need to adjust the cooking time and keep an eye on them when they will float and cook for about 3 minutes more.
They make enough for 2 served as an appetizer or if you are hungry and not feeling like sharing they will satisfy all your comfort food cravings for sure:)
Gluten free vegan mushroom ravioli
- For the dough
- 70 grams of gluten-free flour
- 10 grams of milled flaxseed
- 10 grams of olive oil
- 40 grams of water
- pinch of salt
For the filling
- 100 grams of wild mushrooms any will work
- 1 small shallot
- 1 clove smallof garlic
- 40 grams of walnuts
- 2 sprigs of thyme
- 1 tbsp of olive oil
- 1 tbsp of nutritional yeast
- Mix all the dry ingredients for the dough and add olive oil on top, work it in and start adding the water gradually till everything comes together. Cover and let it sit while you are preparing the filling.
For the filling
- Preheat the pan on the high heat and add finely chopped mushrooms with a pinch of salt, stir fry them for a minute and reduce the heat to the medium.
- Add minced shallot and garlic along with thyme leaves, add a tablespoon of olive oil and cook till fragrant.
- Lastly stir in nutritional yeast and crushed walnuts(I just put them in the bag and crush them with a rolling pin, this way they are pretty small with still add a lot of texture)
- and remove from the heat.
- Let it cool completely before putting the ravioli together.
When ready to assemble
- Take your dough and place on the well-floured surface and using a rolling pin roll into a rectangular shape about 3 mm thick.
- Cut it in half
- Place a teaspoon worth of filling on the first part of the dough leaving enough space between the ravioli so you can close them easily.
- Cover it with the second part of the dough and press gently to close ravioli.
- I used a pizza cutter and made them a round shape but if you want you can make them square and press the edges with a fork.
- Boil with salted water and add enough ravioli without overcrowding the saucepan.
- Cook for about 5 minutes and taste if they are ready.
- Transfer the ready ravioli the plate, drizzle with a bit of olive oil(or truffle oil if you are feeling fancy) and add a sprinkle of extra crushed walnuts if you prefer.