Fresh Spinach Ravioli with a Mushroom Sauce

We harvested the first of our organic spinach of the season this morning and enjoyed these delicious ravioli for dinner tonight. it was really lovely having our own home grown vegan meal.

Fresh Spinach Ravioli with a Mushroom Sauce

Serving Size: 4

Ingredients:

for the ravioli pasta:

  • 1 cup semolina or pasta flour
  • ½ cup AP flour
  • pinch salt
  • ½ cup warm water
  • 2 teaspoons olive oil

for the spinach filling:

  • 1 lb. fresh spinach, washed
  • 1 leek white and light green parts only, chopped
  • 1 tablespoon oil
  • splash lemon juice
  • 1 teaspoon fresh thyme leaves
  • dash nutmeg
  • salt and pepper to taste

for the mushroom sauce:

  • 1 lb. mushrooms, sliced
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon oil
  • 2 cups soy yogurt
  • thyme
  • pinch red pepper flakes
  • salt and pepper to taste

Garnished with basil leaves, chopped chives and vegan Parmesan.

Spinach ravioli filling

Directions:

  1. Prepare the pasta first. To make the dough:
    1. Mix the ingredients with a mixer using dough betters.
    2. Cover the bowl with a damp cloth or plastic wrap and allow to sit for 1/2 an hour.
  2. To make the filling:
    1. Wash the spinach.
    2. Chop the leek.
    3. Heat a large frying pan with oil.
    4. Add the chopped leek and begin to sauté.
    5. Add the spinach and sauté until it wilts.
    6. Add the splash of lemon juice and the thyme and nutmeg.
    7. Season to taste with salt and pepper.
    8. Remove from the frying pan and allow to cool.
  3. To make the mushroom sauce:
    1. Chop the onion.
    2. Clean and slice the mushrooms.
    3. Heat the oil in a large frying pan.
    4. Add the chopped onion and sauté.
    5. Add the mushrooms and and garlic.
    6. Cook on a low heat until the mushrooms have soften and release their liquid.
    7. Add the soy yogurt and gently mix.
    8. Season with the thyme, red pepper flakes and salt and pepper.
  4. To make the ravioli:
    1. Roll out a portion of the ravioli dough on a lightly floured workspace.
    2. Roll out enough to make a couple of ravioli top and bottom pastas.
    3. Using a ravioli form indent markings for the ravioli bottoms.
    4. Place a spoonful of the spinach filling within the indented markings.
    5. Place the pasta top over the filling and press together with your fingers Using the ravioli form, press the form through both top and bottom pieces thus making a seal of the edges and cutting the form.
    6. Lay the ravioli on a lightly floured plate and continue making the ravioli until all the dough and filling has been used.
    7. Bring a large pot of lightly salted water to boil.
    8. Cook 3 or 4 ravioli at a time. They are done when they float.
  5. To serve the ravioli:
    1. The ravioli can be served plain with just a bit of vegan Parmesan sprinkled on top and garnished with chopped chives, or place a generous serving of the mushrooms sauce on a plate, and top with 2 or 3 ravioli. Garnish with the chopped chives and vegan Parmesan.

Notes:
Making ravioli from scratch is not difficult, joust a bit time consuming, but it is well worth the effort. The more often you make ravioli from scratch, the easier it becomes.