These homemade vegan spinach ravioli with fried mushrooms is the ultimate comfort food. It’s a simple recipe that is delicious and healthy. There is nothing better!
I LOVE this ravioli recipe and, honestly, I could eat it everyday! It’s just perfect, super creamy and tastes incredibly delicious. You don‘t need dairy products – just a few simple, plant-based ingredients. The flavorful fried mushrooms are such a great addition to the fresh spinach filling of these homemade ravioli. I don‘t know how many times I‘ve made this dish already. Anyways, I can‘t count it on 2 hands anymore.
If you love pasta, spinach and mushrooms, this is your recipe!
These are maybe not the prettiest ravioli I’ve ever made but, somehow, I think they look so much more cozy and inviting in this shape. I mean, they’re homemade, made without any special kitchen equipment. You don‘t need a ravioli cutter, just a round form, such as a glass or a cookie cutter. Also, a rolling pin but a simple bottle would do it as well. And regardless of its beauty, most importantly, it’s easy, delicious, and I’m pretty sure you’ll love this recipe as much as I do!
Homemade vegan pasta dough is made quick and easy!
Believe me, it’s really worth to make your own pasta dough for ravioli! This is super simple and it tastes so much better than store-bought ravioli. You’ll probably have all ingredients at home, because you need only flour, semolina, salt and a little bit of olive oil. That’s it.
Try it out! You‘ll be surprised how soft they are after cooking. Shop bought ravioli doesn’t come close to fresh homemade ravioli.
Ravioli with a creamy spinach filling
I don’t want to bore you again with how much I love spinach, but I can’t help it, I really adore it! Spinach is healthy, tastes fresh and is perfect as a filling for many dishes, such as Empanadas, Croquettes, Stuffed Pasta Shells, Spinach Wraps and more . It’s especially delicious combined with creamy dairy-free cream cheese or cashew ricotta. I could really dive into it!
Spinach ravioli with mushrooms or sauce
Often, I serve ravioli with a simple tomato sauce or with my beloved vegan cheese sauce (Mac and Cheese). But actually, I like them best served with mushrooms. I just fry the mushrooms in hot olive oil. Then I add fresh chopped garlic and deglaze with a bit of soy sauce. Then I reduce the heat and simmer mushrooms for a few minutes longer in the soy sauce. So they unfold spicy flavors which add an amazing taste to any dishes!
A versatile recipe
These spinach ravioli is the perfect soulfood for every day! Whether on rainy autumn days, cold winter evenings, or warm summer days. For lunch, dinner or to take away to work / university – ravioli are always suitable! You can vary the recipe as you like. For example, you can fill them differently, fry them crispy or serve with another sauce. Have fun trying! 😊
- 1 1/4 cup flour* (150 g) (gluten-free*, if needed)
- 1 1/4 cup semolina flour (150 g) (or sub more regular flour)
- 1/2 tsp salt
- 3/4 cup water (150 ml)
- 2 tsp olive oil
- 7 oz frozen spinach (200 g) thawed
- 3,5 oz plant-based cream cheese (100 g) (or cashew ricotta*)
- 5 tbsp Vegan Parmesan* (50 g) grated
- salt, pepper (to taste)
- 2 garlic cloves chopped
- 1 tbsp olive oil
- 10 oz mushrooms (300 g)
- 2-3 tbsp soy sauce
- salt, pepper (to taste)
Mix the flour, semolina and salt. Heap to a pile and press a well into the center. Pour in water and olive oil and knead to a smooth dough.
Then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.
Thaw spinach, squeeze to remove excess water and chop.
Add vegan parmesan, plant-based cream cheese / ricotta and the spices. Mix everything and season to taste. (If the filling is too dry, add a little bit of plant-based cream or milk.)
Roll out the prepared pasta dough thinly on a lightly floured surface.
Cut out circles with a round form (such as a 3-inch glass or cookie cutter). Place approx. 1 tbsp of the spinach filling in the center of each circle. Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork.
Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface.
Then remove with a foam ladle and drain.
Heat the olive oil in a pan and fry the mushrooms for about 3 minutes until lightly browned.
Add chopped garlic and roast for approx. 30 seconds longer. Then deglaze with soy sauce, reduce the heat and sauté for further 2-3 minutes.
Stir in the drained ravioli. Season with salt and pepper to taste. Garnish with fresh herbs and enjoy! 😊
- To make the pasta dough, you can use wheat flour, spelt flour or a gluten-free flour blend.
- The filling can be varied as you like. Instead of plant-based cream cheese or cashew ricotta and parmesan, you can also use vegan feta or any other grated cheese of choice.
- You could also use a ravioli cutter to make them.
- If you want to make the ravioli ahead, you should cover them with a damp towel, otherwise they will get dry.
- The ravioli are also great for freezing in batches.
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