Vegan Mushroom Ravioli

Vegan mushroom ravioli is homemade pasta filled with sauteed button mushrooms, onion, garlic and thyme, then topped with a creamy white garlic sauce made from blended nutritional yeast and plant milk. The egg-free dough uses just flour, water and olive oil. The mushroom filling cooks in 10 to 15 minutes, and the ravioli boil in 2 to 3 minutes.

Craving homemade pasta? Try this vegan mushroom ravioli served with a creamy white garlic sauce. It is the perfect comfort meal, and making vegan ravioli at home is easier than you think.

This was the first time I made homemade vegan ravioli, and it was a lot easier than I expected. I never understood why people add eggs to homemade pasta. Flour, water and olive oil are more than enough. Remember when I made vegan gnocchi? This mushroom ravioli is similar to that one, except I did not add any potatoes to the dough.

I stuffed each ravioli with a savory mushroom filling and topped them with an extra-creamy white sauce made with lots of nutritional yeast for a cheesy taste and plenty of garlic. Because I LOVE garlic pasta. The sauce turned out amazing — try combining the filling with the white garlic sauce and tossing in some boiled pasta of your choice. It is so good.

This Recipe Works If You Need

• A vegan comfort meal that feels special enough for guests but is simple to make at home
• An egg-free, dairy-free homemade pasta you can fully control from dough to filling
• A way to use up frozen or fresh button mushrooms in something more interesting than a stir-fry
• A cozy weekend cooking project that pays off with restaurant-style ravioli
• A creamy, cheesy-tasting sauce without any actual cheese

Why You’ll Love This Recipe

• 100% vegan and egg-free — the dough is just flour, water, olive oil and salt, no eggs needed
• Simple pantry ingredients — nothing exotic, mostly things you likely already have on hand
• That creamy garlic sauce — blended nutritional yeast and plant milk give it a rich, cheesy flavor
• Beginner-friendly — no pasta machine required, you can cut round ravioli with a simple drinking glass
• Hearty and filling — the savory mushroom stuffing makes this a satisfying main dish
• Flexible — great as ravioli, tossed with extra pasta, or baked into a casserole

Ingredient Notes

Flour does the heavy lifting here. You need 1 1/2 cups for the dough plus 3 tablespoons in the sauce to thicken it. All-purpose flour works well for an elastic, easy-to-roll ravioli dough.

Button mushrooms are the star of the filling — 4 cups, sliced. You can use frozen or fresh. I used frozen mushrooms by Edenia, which work great and save you the prep time.

Garlic shows up in both the filling and the sauce. You need 3 cloves minced for the mushrooms and 5 whole cloves blended into the creamy garlic sauce, so this is a garlic-forward dish.

Fresh thyme — 4 sprigs — gives the mushroom filling a fragrant, earthy backbone that pairs beautifully with the nutmeg.

Ground nutmeg, just 1/2 teaspoon, adds warmth and depth to the filling. It is a small amount but it makes a real difference in the final flavor.

Nutritional yeast — 4 tablespoons — is what gives the white sauce its cheesy, savory taste without any dairy. It is the key to making this sauce feel rich and comforting.

Vegan milk of your choice forms the base of the sauce. Use a natural, unflavored variety so it stays savory. One cup is blended with the garlic, nutritional yeast, flour and salt.

Tips

• Knead the dough by hand until it has a smooth, elastic texture before rolling — this keeps it from tearing when you stuff the ravioli.
• Roll each portion of dough to about 1/8 inch thick on a well-floured surface. If you do not have a cookie cutter, a drinking glass works perfectly for cutting round ravioli.
• Press the edges firmly and seal them with the tines of a fork so the ravioli do not open while boiling.
• Boil the ravioli just 2 to 3 minutes, until they start floating, then remove and drain them right away so they do not overcook.
• Cook the sauce only until it starts to thicken, then serve it over the ravioli so it stays creamy.

Substitutions and Variations

• Mushroom type: button mushrooms are classic here, but cremini or a mixed wild mushroom blend will add even more depth to the filling.
• Plant milk: any unsweetened natural vegan milk works for the sauce — soy, oat and cashew all blend up nicely.
• Baked version: toss the boiled ravioli with the white garlic sauce, top with some shredded vegan cheese and bake it into a comforting pasta casserole.
• Herb swap: if you do not have fresh thyme, fresh rosemary or sage also pair well with mushrooms and nutmeg.

Storage and Make Ahead

Cooked ravioli keep in an airtight container in the fridge for up to 3 days. Store the creamy garlic sauce separately and gently reheat it with a splash of plant milk, since it thickens as it sits. You can also make the ravioli ahead and freeze them uncooked on a parchment-lined tray, then boil straight from frozen, adding a minute or two to the cooking time.

If you love homemade pasta, try this with my vegan gnocchi next, or pour the leftover sauce over a batch of roasted garlic pasta for another garlic-forward dinner.

Vegan Mushroom Ravioli with Creamy Garlic Sauce

Homemade egg-free ravioli stuffed with a sauteed button-mushroom, onion, garlic and thyme filling, topped with a creamy blended white garlic sauce made cheesy with nutritional yeast. Ready in about 40 minutes!

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Rate

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Choose Serving Size 4

Ingredients 

Vegan Ravioli Dough:

• 1 ½ cups flour
• ½ cup water
• 2 Tbsps olive oil
• ½ tsp sea salt

Mushroom Filling:

• 4 cups button mushrooms frozen or fresh, sliced (I used frozen mushrooms by Edenia)
• 1 onion diced
• 1 Tbsp oil
• 3 cloves garlic minced
• 4 sprigs fresh thyme
• ½ tsp nutmeg ground
• salt and pepper to taste

Creamy garlic sauce:

• 3 Tbsps flour
• 1 cup vegan milk of choice unsweetened, plain
• 5 cloves garlic
• 4 Tbsps nutritional yeast
• sea salt to taste

Instructions

• Mushroom filling: Heat the oil in a large pan over medium heat. Add all the mushroom filling ingredients and saute for 10-15 minutes, until the mushrooms have released their liquid and turned golden and the onion is soft. Set aside to cool slightly.
• Vegan ravioli dough: Add the flour, water, olive oil and salt into a bowl. Mix well and knead by hand until you have a smooth, elastic dough.
• Prepare your work surface by cleaning it and lightly dusting it with flour.
• Divide the dough into three or four equal portions. Place one portion onto the floured work surface and roll it into a large rectangle about 1/8 inch thick. You can make rectangular or round ravioli – I made round ones by cutting the dough with a glass. Repeat with the remaining dough until you have all the round dough disks ready in front of you.
• Take one round of dough and place 1-2 tsp of filling in the center. Top with a second round of dough and lightly press the edges together. Use the tines of a fork to crimp ridges along the outer edge of each ravioli, making sure they are well sealed so they won’t open while boiling.
• Place each finished ravioli on a sheet of parchment paper. Repeat until all the dough and filling are used.
• Bring a large pot of water to a boil and add the ravioli. Cook until they start floating, about 2-3 minutes. Immediately remove them from the pot and drain.
• Sauce: Add all the sauce ingredients into a blender and blend until smooth.
• Pour the sauce into a pan and cook over medium heat, stirring, until it starts to thicken. Serve the sauce over the vegan mushroom ravioli.

Notes

The dough is just flour, water, olive oil and salt – no eggs needed. Saute the mushroom filling for 10-15 minutes, boil the ravioli for 2-3 minutes until they float, and blend the sauce smooth before cooking it until thick.

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