Homemade pasta – an intimidating idea – but extremely rewarding and fun! So, if you want a labour of love this #MeatlessMonday try your hand at these vegetarian Homemade Mushroom Ravioli.
This recipe was adapted from eating in instead and makes 20 ravioli, plus extra pasta and pesto. This is a big endeavor for a Monday night so you can always make the ravioli ahead of time and kept them in the freezer, just make sure to add extra cooking time.
This recipe also makes use of garlic scapes which are in season and have been plentiful at farmer’s markets these last couple weeks. I got my garlic scapes at the Guelph Centre for Urban Organic Farming!
Dough (enough for two batches):
- 2 c all purpose flour
- 1 tsp salt
- 4 eggs
- 2 tbsp olive oil
Note: to make vegan pasta follow Minimalist Baker’s recipe
Filling (makes one batch of 20 ravioli):
- 2 c chopped mushrooms (I used portobello)
- 3 finely chopped garlic cloves
- 1 tbsp olive oil
- 1/2 c creamy goat cheese (sub in your favourite soft vegan cheese to make the filling vegan)
- 1 tsp crushed chili flakes
- 1 tsp salt
- 1 tsp fresh ground black pepper
Garlic scape pesto (enough for two batches):
- 1/3 c chopped garlic scapes
- 1/3 c chopped fresh basil
- 1/8 c pistachio or pine nuts
- 2-3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
Tip: for extra flavour add 1 c of roughly chopped mushrooms (I used local oyster mushrooms from the Guelph Farmer’s Market) and 3 tbsp of cream to the pesto while it cooks
Make the pasta dough:
- Mix the flour and salt on the counter, creating a mound with a well in the middle. Tip: do this in a large bowl instead to make clean up easier!
- Place 3 eggs and 1 tbsp of olive oil (the last egg and oil will be used later) into the well, making an egg filled volcano.
- Beat the eggs and oil gently. Then slowly incorporate the flour in a circular manner. Use one hand to beat while the other supports the wall of the well.
- Continue until the dough begins to form a ball, then begin kneading the dough.
- While kneading the dough, sprinkle on 1-2 tbsp of flour onto the dough and counter as needed. The dough must be kneaded for ~15 minutes.
- The dough will be ready once it is smooth and has an elastic texture.
- Coat the dough in the remaining 1 tbsp of oil, wrap in cling wrap, and let rest for at least 30 minutes at room temperature.
While the pasta is resting, make the filling and pesto:
- In a pan set over medium heat, cook the mushrooms and garlic until the mushrooms have lost most of their moisture, and have reduced in size. Remove from heat to cool.
- In a food processor or high powdered blender, add the cooled sauteed mixture, goat cheese, chili flakes, salt and pepper. Pulse the mixture until pureed, but make sure to leave some texture.
- Set this mixture aside, so the food processor/blender can be used for the pesto.
- Add the garlic scapes, basil, nuts, salt, pepper and olive oil and pulse until smooth.
Once the dough has had time to rest, it is time to assemble the ravioli:
- Divide the dough into four. Flatten one piece into a rectangle and dust it – and the counter – with flour. Leave the other three covered.
- Run the rectangular piece of dough through the pasta maker, starting on the widest setting and working your way up to setting 6 or 7. As the pasta comes through make sure to stretch it slightly. It should be almost paper thin once you’re done.
- Starting at one end of the sheet, scoop a heaping teaspoon of the filling onto the pasta sheet just above halfway. If your dough is wide you can keep doing this down the whole length of the sheet, about 1.5 inches apart.
Mine weren’t uniformly wide so I worked my way down the sheet one ravioli at a time.
- Create an egg wash by beating an egg plus a tbsp of water in a small bowl. Brush this around the edge of the pasta sheet and between each scoop of filling. This will seal the edges of the ravioli together.
- Fold the sheet of pasta over the filling.
- Press down firmly between each ravioli, then cut them apart with a knife.
- Press your fingers around each ravioli once more to ensure they’re all sealed.
- Sprinkle the ravioli with flour to prevent sticking.
- Repeat this with the rest of the filing and one more piece of dough.
Since this recipe makes twice as much dough as needed, get creative with the rest of the dough or simply make fresh linguini!
Now to cook everything:
- Bring a pot of salted water to a soft boil, and add the ravioli. It’s best to cook them in batches so as not to overcrowd the pot. I used a large pot, and did two batches.
- The ravioli only need ~4 minutes in the water, and should float once cooked.
- Remove them to a strainer once cooked, and add the next batch to the water.
- While the ravioli cooks, add half of the pesto (~2 tbsp) to a pan over medium heat. Store the rest of the pesto in the fridge for use another time. Add any extra mushrooms to the pan as well. Cook this for 4-5 minutes, then add the cream and reduce the heat to low.
- Once all the ravioli are cooked, add them to the pan. Toss until the ravioli are coated.
- Serve as two giant portions, or four regular portions. Top with crumbled goat cheese and chopped garlic scapes.
This was my (Shelby) first time making fresh pasta, but I’m excited to be doing more of it in the future – and hope you are too! 🙂
The Ladies of Sustainability ❤