Vegan Mushroom Ravioli with Pesto

Vegan Mushroom Ravioli with Pesto made from scratch. Easy homemade pasta dough, mushroom filling and homemade pesto. There’s so much flavor!

Homemade ravioli is a pasta lover’s dream come true. Homemade pasta dough is probably the greatest and easiest thing to make ever. The recipe comes together in just an hour! You can use this or this ravioli maker which makes it so easy and fun. But a knife or pizza cutter will work as well!

EASY VEGAN PASTA DOUGH

INGREDIENTS

all purpose flour

semolina flour – semolina helps the pasta to hold its shape well and have a firm texture (can sub with a regular flour)

hot water

sea salt

HOW TO MAKE HOMEMADE RAVIOLI DOUGH

You can mix all the ingredients and make a dough by hand which will take probably about 10 minutes. If you own the standing mixer with a dough hook place all the ingredients and mix until the dough forms. It’s so easy and mess free!

If making the dough by hand, simply mix the flour and salt in a large bowl. Make a well in the center of the flour and pour the water. Mix with your hands until it forms a solid ball. Add more water/flour if needed. Transfer to a well floured surface and knead for about 5 minutes. Cover with a plastic wrap or kitchen towel and let it rest for about 10 minutes.

If using a standing mixer, throw all the ingredients into the bowl with a dough hook attached. Mix until the dough forms. Cover with a kitchen towel to rest.

HOW TO STORE FRESH PASTA. DOUGH?

The great news is that you don’t need to use up all the dough right away! You can also make a pasta dough ahead. To store the dough properly, toss a fresh pasta ball with a little flour, wrap tight with a plastic wrap, and refrigerate for up to 2 days, or freeze for up to 4 weeks.

VEGAN MUSHROOM RAVIOLI FILLING

This mushroom filling is so good and easy to make! Here’s what you need:

avocado oil or oil of choice

onion

mushrooms

garlic

coconut aminos or soy sauce

fresh thyme

pink salt & black pepper

For a non-vegan option, I love to add in some crumbled goat cheese!

PESTO

Use either store-bought or homemade pesto to toss with the ravioli. I have so many delicious, easy and vegan friendly pesto recipes on the blog! Here are some of my favorites

kale and pistachio pesto

vegan cashew pesto

vegan cilantro pesto

Also don’t forget to check out these vegan sweet potato ravioli with cherry tomatoes recipe!

If you make these vegan mushroom ravioli with pesto yourself, don’t forget, please leave a rating and comment below! Also use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!

Vegan Mushroom Ravioli with Pesto

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Serves: 22-26 ravioli Prep Time: 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

VEGAN PASTA DOUGH

1 cup semolina flour (or all-purpose)

1/2 cup all purpose flour

1/2-3/4 cup hot water

1 tsp sea salt

MUSHROOM FILLING

1 tbsp avocado oil

1 onion, finely chopped

3 cups mushrooms, finely chopped

1 garlic clove, minced

1 tbsp coconut aminos or soy sauce

1 tsp fresh thyme

pink salt & black pepper

PESTO

store-bought or homemade pesto

Instructions

1. In a large bowl, mix the flour and salt. Make a well in the center of the flour and pour the water. Mix with your hands until it forms a solid ball. Add more water/flour if needed.
2. Transfer to a well floured surface and knead for about 5 minutes. Cover with a plastic wrap or kitchen towel and let it rest for about 10 minutes.If using a standing mixer, throw all the ingredients into the bowl with a dough hook attached. Mix until the dough forms. Cover with a kitchen towel to rest.
3. Meanwhile, prepare the filling. Preheat oil, add onion and cook on a medium high heat until softened, stirring constantly. Add in mushrooms and garlic,  cook until all the water has evaporated, about 8 minutes.
4. Bring a large pot of water to boil. Add salt.
5. To make the ravioli, you can use this or this ravioli maker, knife or a pizza cutter. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheets. Fold the sheet over the fillings, pressing down to seal. Cut into shapes. Keep the ravioli covered to prevent them from drying out. Repeat with remaining dough and filling.
6. Cook the ravioli, stirring occasionally, until the they float to the top. Between 5 to 8 minutes. Drain well.
7. Toss with a store-bought or homemade pesto.