Dear readers, today we will show you a recipe for vegan porcini ravioli with homemade vegan parsley pesto. The ravioli are easy to prepare and taste great. The parsley pesto gives the dish a special touch. The dish is not only vegan, but also very tasty. It is perfect as a main course or as an appetizer. Try it!
I love making fresh pasta, it’s really easy and cooks in about 2 minutes. Fresh paste tastes fantastic too! One of my favorite things to do with fresh homemade ravioli is to fill them with all sorts of goodies. These vegan porcini mushroom ravioli are the best fall ravioli ever! Just drizzle over a little balsamic vinegar, olive oil, and herbs, or toss them in a homemade vegan parsley pesto like we did. It’s perfection!
Vegan Ravioli Dough
Making a vegan and therefore egg-free ravioli dough is a simple process! It also turns out that there are a number of different traditional methods of making pasta that never used egg. Pasta from Sardinia and southern Italy, for example, tends to be prepared without eggs. Our recipe creates a delicious, easy and versatile pasta dough to prepare an endless number of delicious ravioli variations!
A key consideration when making vegan ravioli dough is how to replace the eggs that are typically used when making fresh pasta. While eggs provide some texture and binding ability, they can be left out and still make delicious pasta dough.
Using all-purpose flour makes this recipe as easy as it gets. All-purpose flour contains gluten, a protein that holds many baked goods and pasta together. Since the gluten is easily processed, you can make an easy no-egg ravioli dough that has a nice texture and holds together well.
To make vegan ravioli dough, simply mix the ingredients together by hand or in a food processor (I recommend using the machine) until a ball forms. Use a slow-speed machine, later switch to your hands and knead the dough on a lightly floured work surface for a few minutes. If the dough feels smooth, it’s done. The finished dough should feel a little sticky, but not so much that it sticks to your hands. If it’s too sticky, add a little extra flour afterward (tespoonfuls at a time and not too much at a time is best).
Chill the dough before rolling out to allow it to rest.
Do I need special tools to prepare vegan ravioli?
Unlike some rustic pasta, which is mostly made by hand, you really should use a pasta machine for this recipe. I really wouldn’t recommend using a rolling pin to thinly roll out your dough as you will inevitably end up with pasta dough that varies in thickness.
Homemade ravioli are every pasta lover’s dream come true. This pasta recipe will take you about an hour! You can use this ravioli kit or ravioli board that makes it so easy and fun. But a sharp knife or pastry wheel also works!
if you like our vegan porcini ravioli, you might also be interested in these dishes:
- Eggplant basil filled ravioli with walnut pesto
- Italian pasta idea with porcini mushrooms
- creamy pumpkin pasta
- Pasta e ceci – pasta with chickpeas
- Orecchiette pasta with pepper and cheese sauce
- homemade fresh white bread
- more pasta ideas…
vegan porcini ravioli with parsley pesto
- food processor*
- pasta machine*
- ravioli board*
- Ravioli cutter*
For the filling:
- Parsley pesto >> to the recipe
- vegan Parmesan*
- pine nuts* optional
- Herbs such as parsley, cress, chervil…
To make the filling:
- Peel and roughly dice the potatoes. Boil the potatoes in well-salted water until soft.
- Drain the water and let the potatoes cool for about 5 minutes . Mash with a potato masher.
- Wash the parsley, shake dry and finely chop the leaves.
- Clean and finely chop the porcini mushrooms.
- Finely chop the porcini mushrooms and sauté in hot olive oil in a pan for 3 minutes.
- Add the fried porcini mushrooms and parsley to the potatoes, mix well and season generously with sea salt and pepper.
Prepare the ravioli dough:
- Put the flour and salt in a bowl and mix.
- Mix olive oil and water. Add to the flour in the bowl and mix slowly until a dough forms.
- Then place the mixture on a floured work surface and knead into a smooth dough with moistened hands. Then form a ball and wrap in cling film. Leave to rest in the fridge for 10 minutes.
- Divide the dough into two equal pieces. Roll out long lengths on a floured work surface using a pasta machine or rolling pin.
Filling the ravioli:
- Then use a teaspoon to put the mushroom filling in portions (the size of a walnut) onto a pasta sheet. Leave a gap of about 2 cm.
- Then moisten the edges of the dough with wet fingers and carefully place the second rolled-out sheet of pasta on top, pressing the edges down lightly and making sure that you do not trap any air in the ravioli.
- Cut out the individual ravioli with a sharp knife or a pastry wheel. You can also use a fork to make the distinctive ridges around each ravioli if you like.
vegan parsley pesto:
- Set the ravioli aside, covered, while you prepare the pesto.
- You can find the recipe for the vegan parsley pesto HERE .
Cook and serve the ravioli:
- Cook the ravioli in plenty of boiling salted water for 5 minutes until cooked. The ravioli are ready when they float to the top.
- Remove the ravioli from the pan with a slotted spoon and allow to drain briefly.
- Carefully toss the ravioli in the parsley pesto and arrange on plates.
- Serve with fresh herbs, vegan parmesan and toasted pine nuts.
Pin this vegan recipe for “Vegan Porcini Mushroom Ravioli with Parsley Pesto” on Pinterest and cook later
The texture of this vegan pasta dough is delicate for a really smooth and satisfying chew, especially if you choose to fry the pasta. You can also use this dough recipe to make a whole host of other pasta shapes. So bookmark this page of ours when you’re ready for more delicious experiments!