Vegan Ravioli Recipe

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 1

Ingredients
Dough:
2 cups of all purpose flour
1/2 cup of warm water
Cashew Ricotta:
1 cup of softened cashews
8 oz of mushrooms
1 cup of baby spinach
1/2 cup of nutritional yeast
1 tsp of onion powder
1/4 cup of almond milk

Directions
1. Add 2 cups of all purpose flour to a large bowl. Slowly add in warm water and knead dough for 2-3 minutes. Set aside. Note: You may need to adjust the amount of water slightly depending on your dough.

2. Add sliced mushrooms to a medium sized frying pan and saute on medium heat for 5 minutes. Add in baby spinach and saute for an additional 2-3 minutes, or until mushrooms have fully browned. Set aside and let cool.

3. Once cooled, add mushrooms and baby spinach to a blender. Add in softened cashews, nutritional yeast, onion powder and almond milk. Blend until smooth.

4. To make raviolis, split dough into two equal parts. Using a rolling pin, roll dough out into a long rectangle. You want to roll dough very thin.

5. To make each ravioli, portion 1 tbsp of cashew mixture on a dough sheet. Leave at least 1 and 1/2” of space between each tbsp of mixture. Cashew ricotta should yield 6 tbsps.

6. Cover with second sheet of dough. Press out any air in between raviolis and seal by pressing down gently using fingers. Using a knife, cut each ravioli into squares.

7. Bring a large pot of water to a boil. Add in raviolis and boil for approximately 2-3 minutes, or until all raviolis float. Strain and let cool.

8. Serve and enjoy!