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Creamy Vegan Mushroom Ravioli

April 13th, 2010 · post by xhannahx · Make a comment

squareimage120x120This week I have been a bit hasty and planted my vegetables outside. Apparently they’re all going to die now as I’ve done them too early. Great.  I also have next doors mass of cats pooing on them and an army of slugs having a ball. I’ve invested in some copper tape to keep off the slugs but it’s not arrived yet so I’m left picking them off my hand and re-homing them into next doors garden. The cat poo is also making a flying visit back to its owner’s garden in the dead of night. I will keep you updated on the vegetables progress and whether I get caught/ beaten up for poo slinging.

Creamy mushroom ravioli

What you need:
·         1 2/3 cups plain flour
·         2/3 cup water
·         ½ tsp salt
·         1 tsp olive oil (optional)
Filling (for 2 batches of pasta):
·         4 mushrooms
·         1 tub of vegan cream cheese
·         1 tbsp mixed herbs
·         1 red onion
·         2 cloves of garlic

What you do:
1.       Clean and clear a big work surface to knead your dough before you get gunky hands.

2.       Bung together all the pasta ingredients into a large mixing bowl and mix together gently with ONE hand.

3.       With the OTHER hand sprinkle a layer of flour over the clean work surface.


4.       Pop the sticky dough onto the floured surface and knead with both hands for 10 mins adding more flour if it gets really sticky (I used a timer and some Bruce Springsteen to get me through)

5.       The dough should now be nice and thick and not sticky. Wrap it in cling film and leave in the fridge for 10 mins.


6.       Now for the filling. Pop the mushrooms, onion and garlic into a blender and blend.

7.       Pop this mixture into an oiled saucepan and fry through for about 5 mins to get the harshness out of the onion.


8.       Put the mixture back into the blender with the cream cheese and herbs. Blend.


9.       Take the dough out of the fridge and rip into quarters.

10.   Sprinkle some more flour onto your clean surface and roll out as thinly as you can using a rolling pin or squish through a pasta roller. (Don’t buy expensive ones, look on ebay and in charity shops as they’re super cheap)

11.   Place this thin dough over a ravioli cutter if you have one (again these can be found super cheap)


12.   Make little wells into each section to put the filling in.


13.   Spoon about ½ tsp of filling into each well.


14.   Roll out another thin layer of dough and place it on top of the other dough.


15.   Roll the rolling pin over the doughs sealing and cutting them into shape or use a pizza cutter to cut the ravioli into shape and crimp down the sides using a fork.


16.   Repeat using the rest of the dough.

17.   Pop the ravioli onto oven trays covered in cling film and pop in the fridge for an hour to set the cream cheese filling.

18.   Pop into boiling water for about 5 mins until they float and serve with tomato sauce and grated soya cheese. Be warned the filling gets hotter than the sun so BE CAREFUL!


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