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BUTTERNUT MUSHROOM RAVIOLI WITH SPINACH AND PINE NUTS

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 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 and pine nuts turned out to be our favourite combination.

 

Would you like to watch the YouTube-Video first?

 

Recipe for the ravioli

Serves 2, ca. 60 minutes

Ingredients 

1 cup flour 
1 cup semolina
1/4 teaspoon turmeric (for the color, optional)
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 muscat

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

How to make the 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 muscat. I use this zester*

Fill it in a little bowl to cool.

 

Wash and dry about two cups fresh spinach or rocket salad.

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. 

Make two halves of the dough and roll out one half as thin as possible. You should still be able to turn it around without tearing it.

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

Picture of vegan butternut mushroom ravioli Now close them using a fork. 

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

Picture of vegan butternut mushroom ravioli Now repeat the whole process with the remaining dough until dough or filling is gone. 

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

Boil them for a few 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 stir-fry for a minute.

Picture of vegan butternut mushroom ravioli

How you can serve the ravioli

Option 1: place the spinach on two plates, add the ravioli (with turmeric) and garnish with balsamic glaze.

Picture of vegan butternut mushroom ravioli

Or you can serve the balsamic glaze on the side as a dipping sauce like here in option 2 with rocket salad and without turmeric:

Picture of vegan butternut mushroom ravioli

Or option 3, my favourite:  just toss the balsamic glaze and the rocket salad or spinach in the skillet with the ravioli for a moment at the end.

Picture of vegan butternut mushroom ravioli

 

 

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

 

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