Wednesday, May 15, 2013

Vegan Mushroom & Roasted Garlic Raviolis in a Pesto Sauce

I have been wanting to make these for MONTHS! I bought hand ravioli makers a while back and have just not gotten around to it! I decided to make them on Sunday and was a little low on food products so I decided to work with what I had. Well they came out delicious and we had enough for leftovers as well. I made the dough by hand but would recommend using a pasta maker to roll it out if you have one. They really need to be as thin as possible otherwise they get a little doughy. 



Pasta Ingredients
2 cups all purpose flour
2 tablespoons olive oil
1 to 1 1/2 cups cold water
pinch of salt

Ravioli Filling
1/2 yellow onion 
3 LARGE mushrooms
1/3 cup fresh parsley
5 garlic cloves
1 teaspoon Thyme 
2 tablespoons olive oil
1/3 cup vegan Parmesan 

Pesto Sauce
minced garlic
1/2 cup olive oil
1/4 cup water

Directions
First thing you will want to do is make the dough. All you have to do is mix the ingredients together and kneed for about 5 minutes. Slowly add the water as you mix. You will know when you have enough. You do not want it to be sticky so if it is just add more flour to make up for it. Form it into a ball and set aside. If you make it way in advance cover it with plastic wrap and place it in the fridge. 

Preheat oven to 400 degrees
Next, you will want to make the filling. Peel the garlic and place in a piece of tinfoil with a a dash of olive oil. Cover and place in oven for about 15 minutes or until garlic is very soft. Now chop the onion and place in a medium pan with 1 tablespoon olive oil. Cook until onion is soft. While that is cooking chop the mushroom into tiny square like shapes. You will want to chop the parsley as well. Add to the pan with the onion and continue mixing until everything is soft. You can add the dash of Thyme at any time as well. When the garlic is cooked through remove from oven and let cool. Dice the garlic and add it to the pan. When all parts of the filling are cooked you can remove from the heat. Once it has cooled down you can add it to a mixing bowl and add the vegan Parmesan. Mix everything together and set aside for later. 

Before you start making the raviolis you will want to get the Pesto sauce going and a big pot of water. I never follow the package directions for the pesto. I flip the water and and oil portions and add minced garlic. You can use fresh garlic or the kind in a jar. Heat on low until pesto is warm and continue mixing. With the pot of water add some salt and bring to a boil.

You now have to make the raviolis. Like I mentioned earlier I used a ravioli press that I bought but there are tons of ways to make raviolis. Just choose your own way. Roll out the dough into very thing pieces and using the filling put about a tablespoon in the middle. Pinch them closed. Continue the process until the dough is either gone or the filling is gone. I was able to make 15 raviolis but I think if you use a pasta press maker you will be able to make more because it they will be a little thinner. 

Once all of your raviolis are completed and your water is boiling you can begin to add them to the water. They will most likely not all fit at the same time so add as many as you can. You will know they are done when they begin to float. Even then I would wait about 30 more seconds before removing them. Place them in a large bowl. Continue the process until all raviolis are cooked. 

Finally, add the pesto sauce to the bowl of cooked raviolis. Serve hot and with some extra vegan Parmesan. :)

I also served these with my vegan garlic toast!!!