Sharing is caring!

Spinach-stuffed Ravioli with Mushroom Sauce
Spinach-stuffed Ravioli with Mushroom Sauce
Spinach-stuffed Ravioli with Mushroom Sauce
Spinach-stuffed Ravioli with Mushroom Sauce
Servings Prep Time
4people 30minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
4people 30minutes
Cook Time Passive Time
1hour 1hour
Ingredients
For the Ravioli Noodles
For the Filling
For the Sauce
Instructions
For the dough
  1. Combine rice flour, starch, xanthan gum and salt in the bowl of a stand mixer. On medium speed, slowly add oil and warm water. If the dough is too sticky, add more flour, if it is too dry and not holding together well, add more water.
  2. Cover dough with plastic wrap and let rest in the fridge for 30 minutes.
For the filling
  1. Puree spinach and smoked tofu in a food processor. Add garlic clove and salt to taste and set aside.
For the sauce
  1. Sauté mushrooms and onions in olive oil until nearly all of the water has evaporated.
  2. Add soya cream and vegan sour cream and cook on medium heat for about 5-10 minutes.
  3. Season with salt and pepper to taste.
Making the Ravioli
  1. Once the dough has rested, divide it in quarters for easier rolling. On a floured surface, roll out sections of the dough until about 1/8 inch thick.
  2. Place about 1/2 tsp of filling two inches apart from each other on the sheet of pasta.
  3. Moisten the dough around the filling mounds, place another sheet of pasta on top and gently press down around the outside edges of the dough to seal – try to get all of the air bubbles out.
  4. Cut your dough into squares or use a cookie or ravioli cutter.
  5. Keep the ravioli separated from each other to avoid them sticking together.
  6. Bring a large pot of salted water to boil. Boil your ravioli for about 6-9 minutes, until al dente, carefully remove with a slotted spoon and place on a plate.
  7. Drizzle with sauce and garnish with fresh parsley.

Sharing is caring!