This was a delicious meal that we enjoyed last night. It is rather involved to make, although once you have made ravioli more often, it is really not that difficult to make. The pea filling is delicious and pairs nicely with the mushroom sauce.
Serving Size: 2
Ingredients:
for the ravioli dough:
1 cup semolina flour
2 teaspoons olive oil
1/2 cup water
salt
for the pea filling:
6 ounces frozen peas, thawed
2 tablespoons sesame oil
1 tablespoon lemon juice
1 cup fresh mint leaves, cleaned and chopped
1 & 1/2 cups arugula leaves, cleaned and chopped
1/4 cup nutritional yeast
2 teaspoons mild grainy mustard
3 tablespoons soy yogurt
salt and pepper to taste
for the mushroom sauce:
1 pint button mushrooms, cleaned and thinly sliced
2 tablespoons vegan margarine
2 splashes white wine
Dried Italian herb mixture ( thyme, oregano, basil)
salt and pepper to taste
for the garnish:
1/4 cup chives, chopped
red pepper flakes
Directions:
to prepare the ravioli:
In a bowl, combine the pasta dough ingredients to make a dough.
Wrap in a towel and let sit for 30 minutes.
meanwhile, make the filling:
Place the peas in a food processor or blender and puree.
Add the mint leaves and once again puree.
Add the arugula leaves and mustard and again pulse to blend.
Add the soy yogurt and lemon juice and pulse again.
Season to taste with salt and pepper.
to make the mushroom sauce:
Clean and slice the mushrooms.
Heat the vegan margarine in a large frying pan.
Add the mushrooms and sauté until soft.
Add the Italian seasonings and a splash of wine.
Season with salt and pepper.
If more liquid is needed, add the other splash of wine.
to make the ravioli:
Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second.
One of the tricks to the pasta is to make sure you’ve rolled the dough out very thin.
Cut out your ravioli shapes and fill with the filling.
Place the top part of the ravioli over the filling and close with a fork.
If you have a form or press, then of course that saves time you merely place 1 sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet of dough on top. Close the form to seal and cut off the extra using a knife.
Bring a pot of lightly salted water to boil.
Cook the ravioli 4-5 at a time.
They are ready when they float to the top.
Remove the ravioli from the boiling water with a slotted spoon and place the ravioli on plates.
Continue cooking the ravioli until all are cooked.
Place the mushroom sauce on top of the ravioli.
Sprinkle a few chopped chives on top and a bit of red pepper flakes.
Notes:
This made 12 medium large ravioli with about a cup of pea filling left over. The pea filling makes a great spread for sandwiches or dip with crackers.