Vegan Mushroom Ravioli

This homemade mushroom ravioli is filled with porcini, cremini and ricotta, then tossed in a creamy vegan Parmesan sauce. Restaurant-worthy!

Course Main Course

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 700

In a large bowl, combine the semolina flour, tipo 00 flour, and salt. Add the olive oil and water, mixing until a shaggy dough forms. Add a little more water if needed. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Wrap tightly and let rest at room temperature for at least 30 minutes.

Rehydrate the porcini: Place the dried porcini mushrooms in a small bowl and cover with boiling water. Let soak for 15 minutes. Drain, reserving 2 tablespoons of the soaking liquid, and finely chop the porcini.
Cook the mushrooms: Heat the olive oil in a large skillet over medium heat. Add the cremini mushrooms and cook for 5–6 minutes until their moisture evaporates and they begin to brown.
Add aromatics: Add the shallot and garlic and cook for 2 minutes. Stir in the chopped porcini, reserved soaking liquid, salt, black pepper, and dried thyme. Cook for 2–3 minutes until fragrant. Remove from heat and let cool slightly.
Finish the filling: Transfer the mushroom mixture to a bowl. Add the vegan ricotta and nutritional yeast and mix until well combined. Taste and adjust seasoning if needed.

Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin. Lay one sheet on a lightly floured surface and place small mounds of filling (about 2 teaspoons each) evenly spaced. Brush around the filling with a little water. Top with another pasta sheet and gently press around each mound to remove air. Cut into ravioli and press the edges firmly to seal.
Bring a large pot of salted water to a gentle boil. Cook the ravioli for 3–4 minutes, or until they float and the pasta is tender. Reserve ¼ cup of pasta water, then drain.

Drain and rinse the soaked cashews. Blend the cashews with plant milk, nutritional yeast, onion powder, and lemon juice until completely smooth.
In a saucepan, melt the vegan butter with olive oil over medium heat. Add the garlic and sauté for about 30 seconds. Pour in the cashew mixture and cook, stirring constantly, for 3–5 minutes until lightly thickened. Season with salt and pepper. Loosen with a splash of reserved pasta water if needed.

Add the cooked ravioli to the sauce and gently toss to coat. Serve immediately, optionally garnished with fresh thyme.

Ravioli: You can assemble the mushroom ravioli and refrigerate it for up to 4 days or freeze it for up to 3 months before cooking. You can cook it directly from frozen.
Once cooked and assembled: Store the cooked ravioli and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.