Cooking, Lifestyle, Vegan

vegan ravioli with potato and mushroom filling, caramelized onion and gravy

Ravioli, pierogi, dumplings… they all have one thing in common… no matter how many I would make there is always not enough! Have you ever tried to make your own ravioli? For the longest time I was truly intimidated by even the thought of making them and mostly because of the secrets surrounding the recipe for the perfect dough. But no more!  Like with many things in life, after some trials and errors we came up with a recipe that once again proves that the simpler the better! This version is fully plant based, rich in flavour and very easy. Perfect for vegans, vegetarians and omnivores who look for some ways to lighten up a meal ;)  Buon appetito!

You will need:


For the dough:

2 cups semolina flour

1 cup all purpose flour

about 1.5 cup water

1/2 tsp salt

For the filling:

1 lb mushroom ( cremini or white )

2 lb Russet potatoes peeled and diced ( see picture )

1 large onion

1 medium  garlic head

1/4 tsp freshly ground nutmeg

salt, pepper

1 Tbsp fresh lemon thyme

handful of fresh dill

olive oil

For the gravy:

the liquid from cooking potatoes and mushrooms

about 1 tsp starch ( potato, corn or tapioca )

2 Tbsp cold water to dissolve the starch

1 small onion finely chopped

salt, pepper

drop of olive oil


This is how you do it:

Potato and mushroom filling:

Chop the onion and mushrooms finely. Preheat a cast iron pot, add about a tablespoon of oil, chopped mushrooms and onions and saute until golden brown. Add finely crushed garlic and continue stirring for about a minute or two. Adding the garlic at the end will prevent it from burning and turning bitter. Add diced potatoes, salt, pepper, nutmeg and lemon thyme. Pour just enough water to lightly cover all ( see picture ). Bring to boil, cover with the lid, lower temperature and cook until potatoes are soft, about 15 – 20 minutes. When ready, strain  the liquid very well into small pot and keep aside for the gravy ( optional ). Mash the potato – mushroom mixture very well and set aside to cool. When cold stir in finely chopped dill.

The dough:

In a large bowl mix well  all purpose, semolina and salt. Add small amount of water and mix it in the flour, repeat until the dough comes together and doesn’t stick to your hand.  Wrap in plastic wrap and place in the fridge for minimum 20 minutes. The dough can be made the day before and kept in the fridge.

Here is a short video on how I make the dough:

 

Dust the working surface with flour, cut the dough in 3-4 equal pieces ( it is easier to work with smaller amount ) and roll with a rolling pin until about 1/8” thick ( 3mm )

depending on the size of your ravioli stamp, place the filling  (spacing accordingly ) on half of the rolled dough and fold the other half over

If you don’t have ravioli stamp you can use a glass to cut circles just like that…

place the filling in the center

fold in half and seal edges with a fork!

Cooking

Fill a large pot with water ( about 3/4 full ) bring to boil and add about 1 Tbsp salt and 2 Tbsp of oil ( the oil will prevent ravioli from sticking after removing from water). Place ravioli in the water, do not overcrowd, stir gently making sure they don’t stick to the bottom of the pot and cook for   3 – 5 minutes. Remove from the pot.

Serve with gravy.

The gravy

In a small sauce pan heat a drop of olive oil, add finely chopped onion and saute until golden brown.  Add the liquid remaining from cooking potatoes and mushrooms. Bring to simmer. Dissolve starch in cold water. Add to simmering liquid. Stir and simmer for couple of minutes until it thickens. Add salt and pepper to taste if needed.