Vegan Mushroom Ravioli
Are you craving homemade pasta? Try this vegan mushroom ravioli recipe served with a creamy white garlic sauce! It’s the perfect comfort meal! Making vegan ravioli at home has never been easier!
How AWESOME are these beautiful porcelain plates?! They’re part of an awesome campaign by Edenia Foods, a Romanian frozen foods brand. They challenged me to cook a fancy meal at home, so here it is – mushroom ravioli!
This is the first time I’m making homemade vegan ravioli and it was a lot easier than I expected! I don’t get it why people usually add eggs to homemade pasta. Flour, water, and olive oil are more than enough! Remember when I made vegan gnocchi? Well, this mushroom ravioli recipe is quite similar to that one, except I didn’t add any potatoes to the vegan ravioli dough.
I stuffed these vegan ravioli with a delicious mushroom filling and topped them with an extra-creamy white sauce made with lots of nooch for a cheesy taste and some garlic. Because I LOVE garlic pasta!
The sauce was AAAMAZING! Tip: Combine the vegan ravioli filling with the white garlic sauce and add in some boiled pasta of choice. It’s so good! You can also make a baked pasta casserole with this! I tried it with some shredded vegan cheese on top…perfect vegan comfort meal! We asked Arden’s Garden on how they create comfort food with vegan ingredients. Their advice? Focus on hearty and filling ingredients that go well together to get that comfort taste you’re looking for. And it’s never a bad idea to use more seasoning!
I wanted to show you the step by step process for making these vegan mushroom ravioli but unfortunately, the light in my kitchen was shitty, so instead, I tried to explain this vegetarian ravioli recipe as thorough as possible and do a step by step recipe another time (maybe even a video!). If you have any questions, leave me a comment below and I will gladly answer you. 🙂
Hope you’ll like my vegan mushroom ravioli recipe!
Vegan Mushroom Ravioli
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 natural flavored
- 5 cloves garlic
- 4 Tbsps nutritional yeast
- sea salt to taste
Instructions
- Mushroom filling:
- Heat the oil in a large pan. Add all the mushroom filling ingredients and saute for 10-15 minutes.
- Vegan ravioli dough:
- Add the flour, water, olive oil and salt into a bowl. Mix well and knead by hand, until it has an elastic texture.
- Prepare your work surface by cleaning it and dusting it with some flour.
- Divide the dough into three or four equal portions. Place one portion onto the floured work surface and roll into a large rectangle that’s about 1/8 inch thick. You can make rectangle or round ravioli. I made round ravioli by cutting the dough using a glass. Repeat the process until you finish the dough and have all the round ravioli dough disks in front of you.
- Take one piece of round-shaped dough and add 1-2 tsp of filling on it. Take another piece of dough and put it on top of the first one. lightly press the margins together. Use the tines of a fork to create ridges along the outer edges of each ravioli. Make sure they’re well pressed together so they won’t open when boiling.
- Place each ravioli on a sheet of parchment works great after cutting. Repeat until all dough and filling is used.
- Bring a large pot of water to a boil and add ravioli. Cook them until they start floating, about 2-3 minutes. Immediately remove from the pot and drain them.
- Sauce:
- Add all the sauce ingredients into a blender and blend until smooth.
- Pour the sauce into a pan and cook until it starts to thicken. Serve this over the vegan mushroom ravioli.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Delicious. I’m not sure how mine are different than yours. I made them square and not round. Made them really thin, but I needed to triple the dough. But thats ok. Maybe I ended up with a larger batch in the end. Maybe my mushrooms were bigger. But not complaining! I used a different cream sauce, but yours would have been just as tasty. Hubby says a fine dining restaurant couldn’t make it this good. (except I use less salt than restaurants).
I have been making more home made pasta, so this was perfect. Thank you.
It sounds like you had a wonderful cooking experience! Making adjustments to recipes to suit your preferences or the ingredients you have on hand is all part of the fun of cooking. It’s great to hear that your homemade pasta turned out well, even with the square shape and thinner texture. And it’s fantastic that your husband enjoyed the dish so much. Keep experimenting and enjoying your culinary creations! If you have any questions, feel free to ask. Happy cooking!
This looks so dang amazing!
Thank you for this recipe! I was wondering if I freeze these do I have to thaw them out before I cook them?
Hi, Marna! No need. If you freeze them then you can cook them directly in the sauce you’re serving them in.
How about cassava flour as a sub?
I think it has a completely different texture so I’m not sure it will work. 🙁 But you can test it out. Maybe I’m wrong.
Do you think adding a vegan cream cheese with the mushroom filling would work well?
Sure!
Do the raviolis freeze well before cooked? I want to make a huge batch of these to pull out of the freezer for an easy weeknight meal 😊
Hi, Lika,
Yes, they freeze very well, I advise you do it! 🙂
Made this tonight, shoulda read the comments to find out how much “a glass” of milk was – I used too little and the sauce was too thick. Flavors were on point though! Highly recommend this recipe, I’ll be making it again tomorrow night!
Glad you liked it, Nick!
This was so EASY! Thought it would be complicated but it was easy and the result amazed my whole family!!
So glad to hear this! Thanks!
How much milk for the sauce? It says a glass? Also, do you think whole wheat flour would work for this recipe?
250ml. Sure, you can make it with whole wheat flour too. 🙂
How much milk? It says a glass?
A glass is usually around 250ml.
Cooking this now. Looks great. No idea how many ravioli to make from this though… oh well well work it out. Glass sized round ones seem a good bet…
Filled em. Used about half the mixture! Rest is going to go with the creamy sauce. Possibly mushrooms were a bit chunky and would have been better dicing rather than slicing?
Don’t think my pasta was too thick but have never made ravioli before. Anyway it’ll all be right on the plate I’m sure 🙂
Thanks, Richard! I used smaller mushrooms so chopping them was the right method, but yes you can dice them if you want. Regarding the thickness – around 3 mm is ok.
Did you use plain or self raising flour? Can’t wait to make this.
Plain. 😀
Such a great and easy recipe. Turned out amazing, and I’m not even vegan…yet lol thank you so much, this pasta is italiano approved.
Hi, Heather! So happy to hear you liked it! 😀 If you’re not vegan you can add some parmesan on top and make it even better, hehe! 😀
vegan parmesan hehe
does gluten free flour work for this? please do a step by step video!!
Yes! I used Schar gluten-free flour to make pasta before and it turned out great – MixIt Universal or Mix B for bread are the best. I think Farina would be ok as well. You can try other GF flour mixes but use a GF flour mix not simply a naturally GF flour, like rice or chickpea.