Simple yet elegant mushroom ravioli like this one from You Can Cook This! can transport you to Italy in springtime with just one bite. Plump pasta pillows are stuffed with a rich, earthy mixture of sautéed mushrooms and fresh herbs, nestled in a pool of creamy asparagus sauce. Al dente homemade pasta creates a satisfying chew that gives way to the subtly cheesy, buttery filling at the center. Before you even indulge in your first taste, the aroma alone is enough to knock you off your feet! It’s like walking through a forest after a fresh rain, with notes of woodsy mushrooms and fragrant fresh thyme filling the air.
Of course, a dish like this is all about balance. The richness of the filling is complemented by the tangy brightness of lemon-parsley oil, taking each plate from merely delicious to truly spectacular. Celebrate seasonal produce, simple pleasures, and healthy plant-based ingredients to craft an unforgettable meal that’s guaranteed to leave you feeling nourished and satisfied.
Ravioli seems like the ultimate form of pasta, elevated beyond the average flat strands or tiny tubes. What exactly makes this mushroom ravioli particularly compelling? Let’s break it down:
Do you have what it takes to make amazing vegan ravioli from scratch? Everyone can after a quick shopping trip!
To make this recipe, you’ll need a little experience on using a pasta machine or attachment. Making ravioli takes some practice, but it’s not difficult once you get the hang of it! Follow these steps to make this delicious ravioli dish.
Step One: Prep Your Pasta Dough
Add your flour, turmeric and salt to bowl. Form a well in the center and add in your aquafaba, using a fork to combine it. Transfer to a floured work surface and knead until the dough is supple and forms a ball. Use some of the reserved aquafaba if you find your dough to still be a little dry and flaky.
This should take about 5 minutes. Cover the bowl with a damp kitchen towel and allow to rest for about 30 minutes.
Step Two: Prep Your Mushrooms
Add your chopped mushrooms to a preheated and oiled sauté pan. Fry until golden. Add your garlic and thyme and cook until fragrant. Add in the vegan cream cheese and zest, and gently stir to combine. Allow the mixture to completely cool before filling your ravioli.
Step Three: Prep Your Asparagus Cream
Trim your asparagus and boil for a few minutes. Add them to a blender along with the tofu, parsley stems, lemon juice, nutritional yeast, tahini, and mustard. Blend until smooth and silky.
Step Four: Roll Out Your Pasta Dough
Once your pasta has rested, prepare your workspace. Lightly flour your countertop. Cut the ball of dough into quarters.
Take one piece of the dough and flatten it slightly with your hands. Feed it through a machine or pasta attachment on its widest setting. Then, folding the dough in half, feed it through the machine again. Repeat this process until the dough is smooth and elastic. If you find your dough is sticky, dust it with a little flour.
Once your dough is smooth, you can begin to gradually increase the thinness of the pasta. Adjust the machine or attachment accordingly, feeding the dough through each setting once. When the dough is 1⁄16-inch thick and approximately 16 inches long, it’s ready. Cut the sheet into 3 rectangles on the work surface.
Step Five: Fill, Cut, And Seal Your Ravioli
Divide the mushroom filling into 12 portions. Add one portion per rectangle, leaving a generous border around the edges. Fold the dough over and press to seal it. Use a ravioli cutter to form an even shape. Use a fork to press around the edges to help create a seal.
Transfer the assembled ravioli onto a floured baking sheet while you complete the rest of the assembly.
Step Six: Prep Your Asparagus And Garlic
Add the asparagus tips to an oiled sauté pan for a couple of minutes. Sprinkle in the garlic and fry for a minute more. Add the parsley leaves and lemon zest. Toast your pine nuts in a separate, dry pan for about a minute and remove from the heat.
Step Seven: Boil The Vegan Ravioli
Transfer the ravioli to a large pot of salted water for a few minutes, then transfer them into the pan with the asparagus and garlic.
Step Eight: Plate And Serve The Ravioli
To plate the vegan ravioli, spread the asparagus cream onto a serving bowl or plate. Top it with the ravioli and distribute the asparagus tips and parsley-lemon oil over the top. Garnish with the toasted pine nuts.
If this is your first experiment with homemade ravioli, don’t stress! Just follow the steps and you’ll be impressed with just how easily they come together. For the best results, keep these tips and tricks in mind:
Yes! There’s a wide range of prepared vegan ravioli that you can use as a backup plan without anyone being the wiser. Kite Hill is the brand most widely available at Whole Foods Markets nationwide, stuffed with almond-based ricotta and typically in the deli section. Even Trader Joe’s has their own version that’s filled with spinach and creamy cashews.
Traditional Italian ravioli may be filled with ricotta cheese, meat, and/or vegetables, but there’s no limit to what you can seal inside these pasta pillows. As such, plant-based alternatives are perfect for making your own cruelty-free and flavor-full creations! Other popular additions include butternut squash in the fall, eggplant in the summer, spinach in the spring, or sweet potatoes in the winter, just for starters. Ultimately, the filling can be customized to suit individual tastes and dietary restrictions.
It will take more time and effort, but little old Italian Nonnas have been doing it by hand for centuries, so you totally can, too! The dough is simply kneaded like especially thick, stiff bread dough, which is then rolled out very, very thinly. Embrace rusticity if you take this approach.
If you don’t want to make your own pasta but still love eating it, there’s a wealth of recipe options for you to enjoy, too.
Max La Manna, an award-winning author, low-waste chef, and digital creator, creates simple and affordable dishes that maximize each ingredient. His easy-to-follow recipe videos have garnered over 1 billion views! His debut cookbook, More Plants Less Waste, won Most Sustainable Cookbook at the 2020 Gourmand World Cookbook Awards.
Now his second cookbook, You Can Cook This!, helps you turn the 30 most commonly wasted foods into incredible plant-based meals!
Photos by Amanda McGillicuddy for World of Vegan, all rights reserved. Thanks to our amazing recipe testers Elana Segal and Maria Estela Highet for helping test this recipe!
This vegan ravioli recipe has been slightly adapted from YOU CAN COOK THIS! Copyright © 2023 by Max La Manna. Published by Rodale Books, an imprint of Penguin Random House.