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BUTTERNUT MUSHROOM RAVIOLI

Picture of vegan butternut mushroom ravioli

I’ll be spending Christmas at work, but that didn’t keep me from creating a nice Christmas dinner. So I came up with these butternut mushroom ravioli that we had about every other night in December while I was experimenting with the recipe. 

Making ravioli yourself does take a little practice, but I got better and faster every time. It’s almost like a meditation for me, just me and the ravioli for 20 minutes. 

The butternut mushroom ravioli with spinach or rocket salad and pine nuts turned out to be our favourite combination.

Would you like to watch the YouTube-Video first?

 

Recipe for the butternut mushroom ravioli

Serves 2, ca. 60 minutes

Ingredients 

1 cup flour 
1 cup semolina
1/4 teaspoon salt
1 tablespoon olive oil
3/4 cup of water

1 cup butternut squash
1/2 cup mushrooms

1/4 teaspoon salt
1/4 teaspoon nutmeg

two cups fresh spinach or rocket salad

1 tablespoon dried tomatoes
1 garlic clove
1 teaspoon maple syrup
1/4 teaspoon salt
1 teaspoon thyme
some thyme twigs
1 teaspoon pine nuts

balsamic glaze

Picture of ingredients for vegan butternut mushroom ravioli

How to make the butternut mushroom ravioli

For the dough we need 1 cup flour, 1 cup semolina, 1/4 teaspoon turmeric (optional) and 1/4 teaspoon salt.

Stir well and add 1 tablespoon olive oil and a 3/4 cup of water. You might have to add a little more flour or water. The dough should be easily manageable and not too sticky.
Knead well, cover up and put it in the fridge.

For the filling cut about 1 cup butternut squash and about 1/2 cup mushrooms. Chop them up, it’s easiest in a little food processor*.

Heat the filling in a skillet with a little olive oil and add 1/4 teaspoon salt and about the same amount of nutmeg. I use this zester*. Then fill it in a little bowl to cool.

Now you need the dough, a rolling pin, flour, a glass, a fork, the bowl with the filling and a little spoon, and two plates or a big board with a little more semolina for the ravioli. 

Roll out the dough as thin as possible. You should still be able to turn it around without tearing it.

picture of rolling dough for ravioli

Now use the glass to cut out circles. Place a little amount of the filling on the circles and fold them over, then close them with a fork.

picture of making ravioli

Place the ravioli on the plates or board, try not to put them on top of each other to avoid them sticking together. 

Carefully put in boiling salt water, it’s best to use a straining ladle* to prevent the ravioli from breaking. 

Boil them for about 5 minutes while roasting 1 tablespoon dried tomatoes, 1 garlic clove, 1 teaspoon maple syrup, 1/4 teaspoon salt, 1 teaspoon thyme, some thyme twigs and 1 teaspoon pine nuts in a skillet.

Then add the ravioli and roast them for a few minutes. 

Picture of vegan butternut mushroom ravioli in the skillet

Now add some balsamic glaze and rocket salad, stir well and add salt and pepper to taste. Serve with more balsamic glaze.

picture of butternut champignon ravioli
butternut champignon ravioli

If you have some butternut squash left, you might also like my butternut apricot curry.

Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.

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