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Picture of vegan butternut mushroom ravioli

BUTTERNUT MUSHROOM RAVIOLI

There's nothing like vegan butternut mushroom ravioli roasted with garlic, thyme, balsamic glaze and maple syrup
5 from 2 votes
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Course mains, Recipes
Cuisine italian fusion
Servings 2 Portionen

Ingredients
  

  • 1 cup flour 150 g
  • 1 cup semolina 150 g
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2/3 cup of water 160 ml
  • 1 cup butternut squash 200 g
  • 1/2 cup mushrooms 100 g
  • 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

Instructions
 

  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • For the dough we need 1 cup flour, 1 cup semolina and 1/4 teaspoon salt.
  • Stir well and add 1 tablespoon olive oil and a 2/3 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 with a thin rim, 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.
  • Now use the glass to cut out circles.
    picture of rolling dough for ravioli
  • 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. They are ready after about 5 minutes when they start swimming to the top.
  • 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.
  • Now add some balsamic glaze and rocket salad, stir well and add salt and pepper to taste. Serve with more balsamic glaze.

Video

Notes

Meanwhile I adjusted the amounts in the video a bit. 
Keyword herbst, herzhaft
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