Hello everybody!

Fall is on its way and I can’t wait for this beautiful season so I started cooking a lot of Fall dishes already. Today I want to share with you this vegan raviolis recipe that will make the perfect healthy comfort food this season. They are filling and so flavorful I promise! I always loved raviolis and always see great raviolis recipe that I really want to try but problem is that I don’t have a pasta machine and because I live in a small apartment, even if I had one I don’t know where I would put it. So I had to be a little bit imaginative… and buy dumpling wrappers. They are very convenient to make raviolis and do not contain eggs or dairy making them vegan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the filling I decided I wanted the raviolis to be very meaty so I used nuts and porcini mushrooms as well as butternut squash for its sweetness. And because everything is better with a smoky flavor I had to add some smoked paprika. Who says raviolis also says a delicious sauce with it and I went for a creamy mushroom sauce that goes very well with them. Vegan, yes! But also filling, hearty and delicious! This is all you need for this coming Fall!

Let’s start cooking!

Ingredients (for 24 raviolis):

Raviolis:

• 1 onion
• 1 garlic clove
• 3 tbsp pine nuts
• 1/3 cup walnuts
• 14 g dried porcini mushrooms
• 2 tbsp butternut squash purée
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Dumplings/perogies wrappers

Sauce:

• 200 ml porcini broth/ soaking water
• 5 cremini mushrooms
• 1 onion
• 1/4 cup chopped parsley
• 1/3 cup soy milk
• 2 tsp vegan butter (or margarine)
• 150 ml (4 oz) white wine
• 1 tbsp flour

Preparation:

For the raviolis:

1- Soak the dried porcini mushrooms in hot water for about 20 min. Drain the mushrooms and make sure to keep the soaking water as we are going to use it to make the sauce. Dry the porcini in paper towel.

2- In a frying pan, toast the pine nuts until they get a nice brown color. Reserve on the side.

3- Dice the onion and the garlic. In a frying pan, add some olive oil and cook them until soft.

4- In a food processor, add the cooked onion and garlic, the toasted pine nuts, the porcini mushrooms, the walnuts, the butternut squash purée and the smoked paprika. Add salt and pepper to taste. Chop everything until you get a chunky mixture.

5- To make the raviolis you need to use 2 wrappers. Place 1 to 2 teaspoons of filling in the center of the first wrapper. With your fingers, brush the edges with water, cover with the second wrapper and press the edges to seal (you can use a fork for better looking raviolis). Make sure to chase the air pockets around the filling before you press down all the edges.

For the sauce:

1- Slice the onion and the mushrooms.

2- In a frying pan, add the vegan butter or margarine. When it is melted, add the onion and cook them on medium-high heat until they are caramelized. Then add the mushrooms and cook them for about 5 min.

3- Add the white wine into the pan and cook for a couple minutes. Then add the flour and stir well so there aren’t any clumps.

4- Add the porcini broth/soaking water to the pan and bring it to a boil. When the liquid is boiling, cook it for about 5 min then add the soy milk and the parsley and let the sauce reduce.

5- Pour the sauce into a food processor and mix until smooth. Pass the sauce through a strainer for a smoother creamy sauce.

6- Then boil your raviolis until they float at the surface of the water and cover with the creamy mushroom sauce. Top them with some toasted pine nuts and parsley and enjoy!

I hope you will give this recipe a try! It is time consuming but really worth it and absolutely delicious!

 

 

 

 

 

 

 

 

 

I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.

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