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Mushroom Ravioli With Creamy Leek Sauce [Vegan]

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This is a total Italian grandma recipe – hearty mushroom ravioli coated in a creamy, comforting leek sauce ... doesn't that sound like something a nonna would make you? Well, now you can make it yourself, at home! Make sure everyone gets seconds (and thirds) like a true grandma would.

Mushroom Ravioli With Creamy Leek Sauce [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

422

Serves

4

Ingredients

For the Ravioli Filling:

  • 2 cups White Button mushrooms
  • 1 onion
  • 1 1/2 tablespoon olive oil

For the Ravioli Dough:

  • 1 1/2 cups wholemeal flour
  • 2/3 cup water

For the Creamy Leek Sauce:

  • 1 tablespoon olive oil
  • 1 small leek (about 1 cup when chopped)
  • 1/4 cup parsley
  • 1 cup cashews, soaked overnight
  • 1 1/2 cups water
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons white wine vinegar

Preparation

To Make the Filling:

  1. Peel and de-stem the mushrooms, and finely slice them.
  2. Peel and finely dice the onion.
  3. Heat the oil over low heat and add the mushrooms and onion.
  4. Cook, stirring frequently, over a low heat until golden, or about 15 minutes.

To Make the Dough:

  1. Combine the dough ingredients until a smooth dough comes together (you may need to add more flour or water, depending on the moisture content of your flour).
  2. On a floured surface, roll out the dough as thin as you can (about 1/4-1/8-inch). Dusting the dough with a little flour can help.
  3. Cut the dough into strips about 2 1/2 inches wide, then cut into pieces about 4 inches long.
  4. Place a teaspoon of the filling on each dough piece.
  5. Fold the dough over the filling and press dough on each side to seal.
  6. Heat a saucepan of salted water until it comes to a rolling boil.
  7. Add the raviolis, a few at a time, and cook for a few minutes (wait until they float to the top, then wait an extra minute).
  8. Scoop the ravioli out and place on a plate, covered with an upturned bowl, while you cook the rest.

To Make the Sauce:

  1. Meanwhile, make the sauce by heating the oil in a frying pan.
  2. Add the leek and fry for a few minutes until it wilts.
  3. Add the parsley.
  4. Blend the cashews, water, soy sauce, and vinegar until smooth, and stir through in the pan.
  5. Remove from the heat immediately.
  6. Stir the ravioli through the sauce.
  7. Serve immediately.

Nutrional Information

Total Calories: 1689 | Total Carbs: 196 g | Total Fat: 82 g | Total Protein: 55 g | Total Sodium: 1503 g | Total Sugar: 28 g

Per Serving: Calories: 422 | Carbs: 49 g | Fat: 21 g | Protein: 14 g | Sodium: 376 mg | Sugar: 7 g

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AUTHOR & RECIPE DETAILS


photo

Healthier desserts and family dinners.

Kyra Howearth has been a vegan for nearly 15 years, developing a “conscience” when she was a young school girl. When she’s not flipping vegan pancakes, she’s teaching her children how to live a compassionate vegan life, and creating more healthy vegan recipes to share on her blog, Vie De La Vegan. If you are raising vegan children, don’t miss out on her free Guide To Vegan Nutrition For Children.


 

 

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