Nothing warms the belly and soul quite like homemade pasta. This totally plant-based cheesy mushroom ravioli recipe from Eva Agha from @thecuriouschickpea is perfect to make for National Ravioli Day (on March 20th) or really, any day of the year.
This recipe calls for our French-Style Herb Garlic Cheese - which adds creamy texture and herb garlic flavor in one. Try it out and let us know what you think!
Makes: 4 dozen 2-inch raviolis
Prep Time: 35 minutes
Cooking Time: 30 minutes
- 3 cups all purpose flour
- 2 tsp salt
- 1 cup water
- ¼ cup extra virgin olive oil
- 1 tbsp olive oil
- 8oz baby bella mushrooms, sliced
- 5oz shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- ½ tsp salt, or to taste
- Pepper to taste
- 1 6 oz tub Treeline French-Style Herb Garlic Cheese
- 2 tbsp olive oil
- ¼ cup pine nuts
- 1 tbsp fresh rosemary
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- Combine all of the ingredients for the pasta dough and knead together until it becomes a smooth dough, about 4-5 minutes. Add flour if needed to make a barely tacky dough. Cover in plastic wrap and set aside for 30 minutes.
- Heat the tablespoon of oil in large skillet over medium heat, then add the mushrooms and garlic. Let cook for 7-10 minutes, or until the water has cooked out of the mushrooms and they are starting to caramelize. Add the fresh herbs and salt and pepper to taste and let cook another 2-4 minutes.
- Transfer to a food processor and add the Treeline cheese. Process until the mixture is pâté like in texture.
- Divide the dough into 4 portions and roll out one at a time, leaving the remaining dough covered so as not to dry out. Roll the dough until it is very thin, if using a pasta roller machine, let it go to 4 or 5 (may be roller dependent).
- Spray a ravioli mold with oil to prevent sticking, then gently lay the dough overtop the mold, press the dough to depress it into each cup. If not using a mold then set the rolled dough onto a flour dusted countertop. Place 1 teaspoon of filling into the center of each ravioli (measure and leave space between each one if not using a mold). Cover with a second sheet of dough and gently press out all the air. If using a mold, use a rolling pin to seal and cut the ravioli. Otherwise, press along the edges to seal the dough and use a ravioli stamp or kitchen scissors to cut the dough. Collect scraps to re-roll.
- Place shaped ravioli in a single layer on a parchment lined tray and roll out and fill the remaining ravioli. Ravioli can be cooked right away or stored in a single layer between sheets of parchment paper in the fridge for a couple of days, or longer in the freezer (if cooking from frozen, they will need additional time to cook).
- Bring a large pot of salted water to a boil. Add the ravioli, cooking in batches to not over crowd the pan. Cook the ravioli until it floats to the top, then cook another 1 minute, about 3-4 minutes in total.
- Heat some olive oil in a large skillet over medium heat, then add the cooked ravioli. Toast the ravioli in the skillet, turning once or twice, for about 5 minutes or until the ravioli is lightly toasted. Add the pine nuts and rosemary and cook another couple of minutes. Add salt and pepper to taste and enjoy!