Homemade Mushroom + Pesto Ravioli

Our homemade ravioli is both delicious and probably a lot easier than you might think.

Ingredients

-1 people+

Metric

Method

1. 1

   Combine the flour, turmeric and a large pinch of salt in a bowl. Make a well in the middle, then pour in 1 tbsp of olive oil and 100ml (3.4 fl.oz) of water. Stir with a spoon, then empty the dough onto a clean worktop and bring it together with your hands. Knead for 5 minutes then wrap in baking paper and refrigerate for 20 minutes (don’t leave it any longer because the pasta will begin to dry out).

   
2. 2

   Meanwhile, add a splash of olive oil to a pan on a medium heat. Fry the garlic for a minute or so until it begins to brown, then add the mushrooms and pinches of salt and pepper. Cook for 8-10 minutes, then transfer to a mixing bowl and add the vegan cream cheese and basil. Stir to combine, then leave to cool slightly.

   
3. 3

   If you’re making the homemade pesto, add all the ingredients to a food processor along with large pinches of salt and pepper. Blend into a runny paste. Note: you can store any leftover pesto in an airtight container in the fridge for 4-5 days.

   
4. 4

   Remove the pasta from the fridge and slice it in half. Dust your worktop lightly with flour and roll out one half into a long rectangle until it’s roughly 2-3mm thick. The thinner the better. Then transfer the dough on top of a piece of baking paper (this will stop the ravioli sticking to your worktop). Spoon teaspoon-sized amounts of the mushroom filling in a line down the centre of the dough with a roughly 4cm gap between them. Then roll out the remaining piece of dough to a similar shape and thickness. Carefully place it on top and squeeze it around the filling while pushing down to force out any trapped air between the dough. Use a pasta cutter or knife to slice into squares roughly 1cm away from the filling. Re-roll the leftover dough to make the remaining ravioli and repeat until you’ve used up all the filling. You should be left 12-14 ravioli.

   
5. 5

   Cook the ravioli in a large saucepan of boiling water for 5 minutes (cook in batches if necessary). Meanwhile toast the pine nuts in a pan on a medium heat until golden brown.

   
6. 6

   Transfer the ravioli to plates and top each plate with a tablespoon of vegan pesto, some toasted pine nuts, a few basil leaves, freshly ground black pepper and a drizzle of olive oil. Deeeelicious!