Vegan Mushroom Ravioli

This recipe looked good, and I must say even better after making this.  A couple of modifications I made was using marinara sauce (although I want to try the creamy garlic sauce next time); I added seitan along with the mushroom; added  SO Delicious mozzarella to the filling; and added or removed some of the seasoning to my desire.

The dough is so easy to make and I used coconut flour just to check it out – came out great!!!

Here is the detailed recipe, again with my own modifications based on what I like.  ENJOY!



Vegan Ravioli Dough:

1½ cups flour

½ cup water

2 Tbsps olive oil

½ tsp sea salt

Mushroom Filling:

450g button mushrooms, fresh or jar/can

1 medium onion, diced

1 Tbsp oil

3 garlic cloves, minced

fresh thyme, the leaves from 4-5 sprigs

½ tsp nutmeg, ground

salt and pepper, to taste

Creamy garlic sauce:

3 Tbsps flour

1 glass vegan milk of choice (natural flavored)

5 garlic cloves

4 Tbsps nutritional yeast

sea salt, to taste


Mushroom filling:

Heat the oil in a large pan. Add all the mushroom filling ingredients and saute for 10-15 minutes.

Vegan ravioli dough:

Add the flour, water, olive oil and salt into a bowl. Mix well and knead by hand, until it has an elastic texture.

Prepare your work surface by cleaning it and dusting it with some flour.

Divide the dough into three or four equal portions. Place one portion onto the floured work surface and roll into a large rectangle that’s about ⅛ inch thick. You can make rectangle or round ravioli. I made round ravioli by cutting the dough using a glass. Repeat the process until you finish the dough and have all the round ravioli dough disks in front of you.

Take one piece of round-shaped dough and add 1-2 tsp of filling on it. Take another piece of dough and put it on top of the first one. lightly press the margins together. Use the tines of a fork to create ridges along the outer edges of each ravioli. Make sure they’re well pressed together so they won’t open when boiling.

Place each ravioli on a sheet of parchment works great after cutting. Repeat until all dough and filling is used.

Bring a large pot of water to a boil and add ravioli. Cook them until they start floating, about 2-3 minutes. Immediately remove from the pot and drain them.


Add all the sauce ingredients into a blender and blend until smooth.

Pour the sauce into a pan and cook until it starts to thicken. Serve this over the vegan mushroom ravioli.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s