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There are so many different varieties of ravioli you can make — the possibilities are virtually endless. This broccoli cream sauce version is comforting yet guilt-free. The cooking time for the broccoli florets will vary, depending on how large they are. Try to cut them all about the same size and test them every once in awhile to see if they are done. Be sure to not over cook them. The slight crispness and crunch of the broccoli paired with the creaminess of the sauce make for quite a dynamic duo.

Potatoes and Porcini Mushroom Ravioli in Broccoli Cream Sauce [Vegan]

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For the Filling:

  • 2 medium-size starchy potatoes
  • Sea salt, to taste
  • 1/2 bunch flat-leaf parsley
  • 5–6 porcini mushrooms (or another type of mushroom in season)
  • Olive oil
  • Freshly ground black pepper

For the Cream Sauce:

  • 3 1/2 –4 cups broccoli florets
  • Sea salt, to taste
  • 1 onion
  • 1 tablespoon olive oil
  • 1 cup oat cream or soy cream
  • Freshly grated nutmeg
  • Freshly ground black pepper

For the Ravioli:

  • 1 2/3 cups all-purpose flour
  • 6 1/2 tablespoons water


To Make the Filling:

  1. Peel and coarsely chop the potatoes.
  2. Cook them in well-salted water for 12 minutes until they are soft.
  3. Strain out the water and allow potatoes to cool for 5 minutes.
  4. Then, place in a saucepan and mash with a potato masher.
  5. Wash the parsley, shake dry, and finely chop the leaves.
  6. Clean and wash the porcini mushrooms and allow to drain on a couple of paper towels.
  7. Finely chop the mushrooms and sauté in hot olive oil in a skillet for 3 minutes.
  8. Add the mushrooms and parsley to the potatoes, mix well, and season liberally with sea salt and pepper.

For the Cream Sauce:

  1. Wash the broccoli, cut into small florets, and boil in well-salted water for 3 minutes.
  2. Peel and finely chop the onion.
  3. Heat the olive oil in a skillet and sauté the onions over high heat for 2 minutes.
  4. Deglaze with the oat cream, cook for 1 minute longer, and then season with nutmeg, salt, and pepper.
  5. Carefully fold in the broccoli.

For the Ravioli:

  1. Combine the flour and 6 /12 tablespoons water and  knead until the dough is smooth.
  2. Form the dough into a rectangle and dust with flour.
  3. Run through a pasta machine several times until the 2 sheets of dough are each about 20 x 6 inches (50 x 15 cm).
  4. Place one of the sheets of dough on a well-floured work surface.
  5. Spoon the potato mixture with a teaspoon onto the dough so that you have two
  6. rows and the spoonfuls are about an inch apart.
  7. Lay the second sheet of dough right over the top and cut the ravioli out with a ravioli wheel.
  8. Press the dough together on the sides a little with your fingers so that air bubbles won’t form when the ravioli cook.
  9. Allow the ravioli to cook until done in an ample amount of well-salted boiling water for 5 minutes. The ravioli is done when it floats up to the top.
  10. Remove the ravioli from the pan with a slotted spoon and allow to drain for a short while.
  11. Serve the ravioli on plates with the broccoli cream sauce.


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