Recipes, Uncategorized

Porcini Mushroom Ravioli

Ravioli are a delicious way to combine amazing ingredients with pasta. Porcini Mushroom Ravioli is probably one of my favourites, and there’s nothing better than homemade ones. Although it requires a bit of effort, you can always do a bigger amount and freeze them in order to have homemade supply of ravioli for future meals. This is a vegan, plant-based and whole-food ravioli recipe that you can easily do at home with your family on a rainy weekend.

In this recipe, I love using a bit of truffle oil. However, real truffle oil not only isn’t vegan-friendly (due to the process of harvesting them with the use of animals such as dogs and boars), but it is also extremely expensive. Most of the truffle oil you find in the supermarkets isn’t made with real truffles but rather with synthetic flavourings. Although this isn’t the healthier or most environmental friendly ingredient, I use it occasionally (in special recipes) as my guilty pleasure. I tend to only use it in mushroom risottos or for the porcini mushroom ravioli. Nevertheless, both recipes are delicious without any truffle oil, so feel free to choose as you prefer.

The recipe:

For the dough:

Porcini mushroom ravioli ingredients

Start by preparing the pasta dough for the ravioli. You need durum wheat semolina (aka semola), normal plain flour, salt and slightly warm water. Combine all in a large bowl and start mixing all with your hands.

When it starts to gain the shape of a ball you can remove it from the bowl onto a flat surface generously sprinkled with flour. Start kneading the dough with your hands, adding more flour to the surface whenever you feel that it is too sticky.

This process will take you about 20-30 minutes until the dough becomes elastic and non-sticky, smooth and silky. Leave it to rest, wrapped with fabric/towel, on room temperature, for 30 minutes to 1 hour. In the meanwhile start preparing the filling.

For the filling:

porcini mushroom ravioli filling ingredients

Soak the dried porcini mushrooms in hot water for about 30 minutes. Slice the chestnut mushrooms and the garlic cloves.

In a pan add the olive oil, the garlic and the 2 types of mushrooms. Pour a bit of the water where the porcinis were soaked in for extra flavour. You can add a dash of truffle oil if you like.

blending mushroom filling

Cook the mushrooms until the water content reduces and they are just moisty. Once cooked, pour the mushrooms into a food processor and blend them slightly.

Porcini mushroom ravioli filling ready

The aim is to get a sort of a minced texture rather than an homogenous cream. You should leave chunky bits. Let it cool down before you start preparing the ravioli.

At this point, the ravioli pasta dough should be ready to be rolled out into thin sheets thinner than 5 penny coin. Although you can do this step with a rolling pin, it is easier to do with a pasta machine, as you can see in the photos.

Place down one pasta sheet and place the filling on it (about 1 tsp if filling). Then cover them with a second top sheet with similar size. Press out the air from around the filling and press the edges to close.

porcini mushroom ravioli shaping the ravioli with ravioli stamp/marker

You can use a ravioli stamp/marker like the ones you can see in the photos, but make sure you gently press the edges to guarantee that they are properly sealed.

Porcini Mushroom ravioli ready

PORCINI MUSHROOM RAVIOLI

Plant-based (vegan)lactose-free, soy-free 

Servings: 2

Preparation time:

Level of difficulty: mediumdifficult

Ingredients

For the pasta dough:

  • 200 g of semola (aka durum wheat or semolina)
  • 100 g of flour
  • 1/2 cup of slightly warm water
  • Salt Salt

Fort the filling:

  • 200 g of chestnut mushrooms
  • 40 g of dried porcini mushrooms
  • 4 cloves of garlic
  • Olive oil
  • 1 tbsp of truffle oil (optional)
  • Salt

Instructions:

For the dough:

  1. Mix all the ingredients together in a bowl and start mixing all with your hands.
  2. When the mixture starts to gain the shape of a ball you can remove it from the bowl onto a flat surface generously sprinkled with flour.
  3. Start kneading the dough with your hands, adding more flour to the surface whenever you feel that it is too sticky. The kneading process involves bashing the dough, squashing it against the surface with the hills of your hands, opening, stretching and pulling it, reshaping it, squashing it again. This process will take you about 20-30 minutes until the dough becomes elastic and non-sticky, smooth and silky.
  4. Leave it to rest, wrapped with fabric/towel, on room temperature, for 30 minutes to 1 hour.

For the filling:

  1. Soak the porcini mushrooms of about 30 minutes on hot water.
  2. In a pan toss olive oil and add sliced garlic, the chestnut mushrooms and the porcini mushrooms along with a bit of the water used to soak them, a pinch of salt and the truffle oil.
  3. Let it cook for 17 minutes.
  4. Roughly mince the mushrooms with a food processor, leaving chunky pieces on.
  5. Let it cool down.

Prepare the porcini mushroom ravioli:

  1. At this point, the ravioli pasta dough should be ready to be rolled out into thin sheets thinner than 5 penny coin. Although you can do this step with a rolling pin, it is easier to do with a pasta machine, as you can see in the photos.
  2. Place down one pasta sheet and place the filling on it (about 1 tsp of filling).
  3. Then cover them with a second top sheet with similar size.
  4. Press out the air from around the filling and press the edges to close.
  5. You can use a ravioli stamp/marker like the ones you can see in the photos, but make sure you gently press the edges to guarantee that they are properly sealed.
  6. Removing the air out of the ravioli when preparing and sealing the edges are essential steps to make sure that they won’t open up when cooking.
  7. Bring water and salt to boil in a pan and add the ravioli in.
  8. You will know that they are ready when they float to the surface of the water.
  9. Fish them out of the pan and serve them with a dash of olive oil, and enjoy!

You can find a Pumpkin Ravioli recipe on our Halloween Pumpkin Vegan Cookbook (e-book/PDF).

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