Don’t be put off making this because you think homemade pasta is too difficult. It is a process but homemade vegan ravioli is worth the effort! This ravioli has a rich mushroom filling and it’s served on an elegant asparagus cream, finished with a parsley-lemon oil. Make it for friends and family when you want to really impress.
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs
Course: Main
Cuisine: Amercan, Italian
Servings: 4
Calories: 919kcal
Author: Max La Manna
Equipment
Pasta-making machine
High Speed Blender
Ravioli cutter
Ingredients
For The Pasta Dough
3¼cups00 flourplus more for dusting (or semolina for dusting)
pinchground turmeric
pinchsalt
1cupaquafabaThe brine from 2, 15.5-ounce cans of chickpeas. You’ll have a little brine left over, but save it in case you need to need it to help moisten the dough during kneading.
plant-based milkoptional, to help seal the ravioli
For The Filling
3tablespoonsolive oil
24ouncesmixed mushroomsroughly chopped
4garlic clovesgrated
2tablespoonsfresh thyme leaves
3ouncesvegan cream cheesesoftened at room temperature
zest of 1 lemon
For The Asparagus Cream
12ouncesgreen asparagus(Woody ends removed, and the rest cut in half, keeping the stems and tips separated. Reserve tips for use at the end of the recipe.)
12ouncessilken tofu
½cupfresh parsley(Stems chopped and divided from the leaves. Reserve the leaves for use at the end of the recipe.)
the juice of 1 lemon(Zest it first, then reserve the zest for use at the end of the recipe.)
2tablespoonsnutritional yeast
2tablespoonstahini
2teaspoonsDijon mustard
For The Asparagus And Garlic (to finish)
4tablespoonsolive oil
reserved asparagus tips
2clovesgarlicfinely sliced
reserved chopped parsley leaves
reserved lemon zest
4tablespoonstoasted pine nuts
Instructions
To Make The Pasta Dough
Add the flour to a bowl or a stand mixer, along with the turmeric and a pinch of salt, and mix well. Make a well in the middle of the flour and pour in the aquafaba. Use a fork to draw it together. Don’t worry if it looks a little dry, it’ll come together.
Use your hands to knead the mixture, then tip it out onto a lightly floured work surface and knead for about 5 minutes, dusting with just a touch more flour as needed if it gets too sticky. It’s done when you have a soft and supple ball of dough. Place in a bowl, cover with a damp clean kitchen towel. Set aside to rest for at least 30 minutes at room temperature.
To Make The Mushroom Filling
Heat the oil in a frying pan over high heat. Add the mushrooms and a generous pinch of salt, and fry for 5–10 minutes, until the mushrooms are golden and all their liquid has evaporated from the pan. Add the garlic and thyme leaves, cook for 1 minute, then remove from the heat and combine in a bowl with the cream cheese and lemon zest, stirring to combine. Set aside to cool or pop it in the fridge until you’re ready to fill your pasta.
To Make The Asparagus Cream
Bring a pan of salted water to a boil. Remove any very woody ends from the asparagus (save them for stock or blend them to make a soup). Cut the asparagus stems in half, separating the stems from the tips; set the tips aside for later. Cook the stems in the boiling water for 3–5 minutes, until a knife slides through them easily. Drain and add to a high-speed blender along with the tofu, parsley stems, the lemon juice, nutritional yeast, tahini, and Dijon mustard. Blend until smooth, set aside, and keep warm.
To Roll Your Pasta Dough
Line a tray with a little flour or semolina and lightly flour the work surface. Cut the pasta dough into quarters. First, flatten a piece of dough slightly with your hands. Next, feed the dough through the machine or attachment on the widest setting. Fold the dough in half and feed it through again. Keep doing this until the dough becomes smooth and elastic. If needed, dust the dough with flour as you roll it out to prevent sticking.Once your dough is smooth, start gradually decreasing the thickness of the pasta by adjusting the machine or attachment. Feed the dough through each setting once, until it is 1⁄16-inch thick and approximately 16 inches long. Then, cut the sheet into 3 rectangles on the work surface.
To Fill Your Ravioli
Divide your filling into 12 portions. For each rectangle, add a portion (approximately 1 heaped tablespoons) of the filling on one side, leaving a generous border, then fold the other side over and press to seal* (see note below) with your fingers. Use a knife or ravioli cutter to cut the edges, and use a little plant-based milk to help them stick if you think it needs it. Press around the edges with a fork to help seal them.
Set aside on the lined tray and repeat with the other rectangles, making 3 large ravioli out of each piece of dough. Repeat with the rest of the three dough pieces to make 12 ravioli.
To Sauté The Asparagus And Garlic
Meanwhile, add the 4 tablespoons of olive oil to a large frying pan over a high heat. Add the reserved asparagus tips and fry for 2 minutes, then add the garlic, fry for 1 minute, then remove from the heat. Add the parsley leaves to the pan along with the lemon zest. Season well.
Toast the pine nuts in a preheated clean, dry pan over medium-low heat, occasionally shaking the pan for a minute or so.
To Cook The Pasta
Bring a large pan of salted water to a boil for your ravioli. Drop the pasta into the boiling water and cook for 3–4 minutes, until soft, then use a slotted spoon to transfer them into the asparagus pan.
To Plate The Pasta
Spread the asparagus cream in the bottom of your serving bowls. Top with the pasta and spoon over the asparagus tips and parsley-lemon oil from the pan. Scatter with the toasted pine nuts and serve.
Notes
Tip: When you seal the pasta, make sure to press around the filling to release any air otherwise it could burst open as it cooks. You can, of course, use store-bought pasta and serve it with the mushroom and asparagus cream sauce.If you have any leftover mushroom filling, it's tasty slathered over toasted baguette slices!