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vegan mushroom ravioli vegan cu ciuperci

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!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 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.