Vegan Mushroom Ravioli Recipe | Cooking With Nonna, Giuseppe Federici
A recipe to save for dinner parties or date night, these vegan spinach ravioli have a walnut stuffing and are served with a mushroom cream.
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Ingredients
- 200g spinach
- 125ml cold water
- 150g fine semolina
- 175g Tipo 00 flour
- 1 tbsp olive oil
- 100g toasted walnuts
- 15g fresh basil
- ½ a clove of garlic
- extra virgin olive oil
- 150g plant-based cream cheese
- salt
- pepper
- 250ml mushroom stock (15g dried porcini soaked in 250ml hot water with a pinch of salt)
- 150ml soy milk
- 25g vegan butter
- 25g Tipo 00 flour
- 100g king oyster or woodland mushrooms
- 10g toasted walnuts
- 5g fresh tarragon
- olive oil, for drizzling
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