Garlic Mushroom Ravioli

I should have cut one open to show the filling before taking the picture! Oh well.

What a burst of flavor! These raviolis take a little while to make, but they are worth the effort. And if you do have the time, the recipe isn't very complicated, and it's pretty fun to stuff the raviolis and cut them out. :)

Just a note, taste-wise I have to say I prefer white flour in the ravioli dough.

Garlic Mushroom Ravioli
1 jar marinara sauce OR one batch vegan white sauce

ravioli dough:
2 cups whole wheat or white flour
1/2 tsp salt
1 TBSP oil
3/4 cup hot water

Combine flour and salt in a medium bowl. Stir in the oil and water. Knead the noodle dough until it is an even consistency (about three minutes). Let dough sit for a few minutes.

mushroom filling:
1 TBSP oil
1 TBSP soy sauce
2–4 cloves of garlic, minced
6 cups crimini mushrooms, diced
salt and pepper

Sauté the garlic in oil over medium heat. Add mushrooms, soy sauce, salt, and pepper. Sauté for about ten minutes. Set aside to cool.

"cheese" filling:
1 cup cashews (soaked in water for one hour)
2 cloves garlic, minced
1/2 cup basil leaves
1/2 cup nutritional yeast
1/3 cup water
2 TBSP lemon juice
1/2 tsp salt

Combine "cheese" ingredients in a food processor. Process until they form a even paste consistency. Add 1/2–3/4 cup of the "cheese" mixture to the sautéed mushroom mixture to make the ravioli filling.

To stuff the ravioli, sprinkle a clean surface with flour and roll half the dough into a large rectangle that is 1/8 inch thick. Use a large knife to cut the rectangle in half. Use the knife to make very gentle indents in the dough to divide one half of the dough into as many 2–3 inch squares as will fit. Put about a tablespoon of the ravioli filling in the center of each square. Then brush water down each "channel" between the lumps of filling. Sprinkle the other half of the rolled out dough with flour, and gently lift it and stretch it over the half with the filling, flour side down. Gently press the halves of dough together in the channels between each lump of filling—the water and flour should paste them together pretty well. Then use the knife to cut down each channel and trim around the edges of each ravioli. Place raviolis on a floured baking sheet.

Roll out the other half of the dough, cut in half, and repeat the whole stuffing process.

To cook the ravioli, bring a large pot of water to a boil. Add one ravioli at a time until there are about ten raviolis in the pot. Cook for two or three minutes (or until they float on top of the water), then remove to a strainer. Cook the rest of the ravioli in batches of ten and then strain.

Serve with marinara sauce or vegan white sauce.

The dough recipe will yield about 25 to 30 raviolis, and there will be extra filling (the leftovers are good on toast!).