vegan 3-cheese mushroom and spinach ravioli with browned butter…

vegan 3-cheese mushroom and spinach ravioli with browned butter herb sauce

recipe under the cut!

INGREDIENTS

for the dough:

  • 1 cup 00 superfine pasta flour + 1 cup semolina flour, OR 2 cups 00 superfine pasta flour, OR 1 ½ cup all-purpose flour + ½ cup semolina flour. you can also use 2 cups of all-purpose flour, but the dough will be more tender and may cook faster, so take care that your ravioli don’t become mushy!
  • ½ tsp salt
  • 2 tbsp olive oil
  • about ½ cup water

for the filling:

  • 4-5 cloves garlic
  • about 1 cup chopped mushrooms such as cremini, shiitake, button, or porcini (I used 1 oz of dried porcini mushrooms, soaked in hot water for half an hour)
  • 1 bunch of fresh spinach (or about 1 cup of frozen spinach, thawed in the refrigerator or under cool water)
  • 1/3 cup each mozarella, parmesan, and provolone cheese (I used Follow Your Heart vegan cheese, which is pretty much the only vegan cheese I’ve ever had that’s good enough to eat on its own!)
  • 2 tbsp total of fresh herbs–I used parsley, cilantro, sage, chives, and basil
  • salt and pepper to taste (I used about 2 tsp each)
  • 2 tsp nutmeg

for the sauce:

  • ½ cup butter or vegan margarine
  • 1 large clove garlic, minced
  • 1 tsp fresh thyme leaves
  • about 10 whole sage leaves
  • about 1 tbsp total of other chopped fresh herbs including basil, parsley, oregano, and chives
  • ½ tsp ground black pepper
  • 1 tsp lemon juice (optional)
  • 1 tbsp parmesan cheese (optional)

INSTRUCTIONS

for the dough:

1. mix the flour and salt on a clean countertop or in a large bowl.
2. make a well in the center of the flour and add the oil and about half of the water.

3. fold the dough in towards the center and begin to work it, gradually adding water until you get a smooth, soft dough. knead the dough for about 15 minutes, until it is very smooth and elastic. wrap with plastic wrap and let rest in the refrigerator for 2 hours.

for the filling:

1. blanch the spinach in boiling water for 2-3 minutes. drain and use a towel to remove excess moisture, then chop finely.
2. heat 2 tbsp of extra virgin olive oil in a pan over medium heat. add minced garlic, salt, pepper, and nutmeg and cook for about 30 seconds.
3. add the chopped mushrooms to the pan and sauté until they are soft and dry, about 10 minutes. cool slightly.

4. combine spinach, mushrooms, grated cheeses, and fresh herbs in a bowl. mix well and set aside.

to form the ravioli:

1. divide the dough into four even pieces, covering the ones you’re not using with a towel so they don’t dry out. roll out one quarter of the dough on a surface lightly coated with flour (I used semolina flour here) into a rectangle about 1/16 inch thick. the dough should be thin but not transparent.
2. place full tablespoons of filling spaced out by about ½ inch along the bottom edge of the rectangle.

3. brush the dough surrounding the filling with water using a pastry brush. fold the top half of the dough down over the bottom half, leaving room between the crease and the filling (or not, depending on what shapes you plan to make).
4. work the air out of the dough towards the open edge, then firmly seal the dough all around the filling by pressing down with your fingers.

5. form your ravioli with a pastry cutter or a cookie cutter, depending on the desired shape.

6. set the finished ravioli down on a plate and cover them with a clean towel to avoid their drying out. repeat with the other 3 parts of the dough (you’ll also probably be able to make another 4 or 5 with the conglomerated scraps).

7. boil the finished ravioli for 3-5 minutes, until they are just slightly short of al dente (i.e., a bit underdone). remove them from the water with a slotted spoon and place them on a plate lined with a paper towel.

for the sauce:

1. heat butter in a pan with a light bottom (so you can see the colour of the butter) until it is lightly browned, stirring occasionally.
2. add garlic and continue cooking, stirring occasionally, until the garlic is golden brown.
3. add the fresh herbs, pepper, cheese, and lemon juice and cook for another minute or so until fragrant.
4. add cooked ravioli to the pan in a single layer (about 4-5 at a time, depending on the size of your pan) and allow to cook in the sauce for a minute or so before placing them on a clean plate.
5. top the finished ravioli with the remaining sauce and with leftover filling or additional grated cheese as desired.