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Vegan Ravioli filled with parsnips and porcini mushrooms

Vegan Ravioli Filled with Parsnips and Porcini Mushrooms

Vegan ravioli filled with a mixture of mashed, roasted parsnip, dried porcini mushrooms, leek and sage topped with Portabello mushrooms in a savoury cashew cream – perfect for these wild and windy winter nights!
Course Main Course
Cuisine Italian, vegan
Keyword Homemade Ravioli, Ravioli, Vegan Ravioli
Prep Time 1 hour
Cook Time 30 minutes
soaking time 1 hour
Total Time 1 hour 30 minutes
Servings 2
Author Chris Mosler at Thinly Spread


For the Pasta

  • 130 g 00 pasta flour
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 tbsp olive oil

For the Filling

  • 1 parsnip peeled and chopped
  • 1 tbsp olive oil
  • 1 tsp dried sage
  • small handful of dried porcini mushrooms soaked for 20 mins in boiling water and finely chopped (Keep the soaking liquid!)
  • 1/3 of a leek finely diced
  • 1 clove garlic finely chopped
  • For the Cashew Cream
  • 1 cup cashews
  • 1/2 cup water
  • 1 tsp dijon mustard
  • 1 garlic clove
  • Juice of 1/2 lemon
  • pinch of salt

For the Topping

  • 1 tbsps olive oil
  • 1 clove garlic finely chopped
  • 2 large portabello mushrooms thickly sliced
  • The other 2/3 of the leek finely chopped


Make the Cashew Cream

  • Soak the cashews in cold water for at least an hour (not essential but it does make for a creamier cream), drain and blitz in a food processor or blender with the remaining cream ingredients until smooth.

Make the Filling

  • Preheat the oven to 200C/350F, roast the parsnips in the olive oil and sprinkled with sage for 15 - 20 mins until browned and soft
  • Lightly fry the leek in a little olive oil until soft, add the garlic and drained porcini and fry for a further minute
  • Mash the parsnips, stir the leek and porcini into the parsnips, add pepper and a little more sage to taste

Make and fill the pasta

  • Add the flour, salt, water and oil to your food processor, whizz briefly until combined, it should hold together when you press it together with your fingers
  • Bring together into a ball and knead gently for a few minutes until pliable.
  • Divide the pasta dough into 4 balls and roll out
  • Pass each piece through your pasta machine on the widest setting, fold it in half and repeat until you have a neat rectangle
  • Pass each piece though each setting until you get to the final setting - my machine makes very thin pasta on the final setting so I stopped at the penultimate setting instead!
  • Cut the pasta into rectangles (size is up to you - delicate parcels or generous pillows!)
  • Place a tsp (or more if you've got pillows) of filling into the centre and fold it in half
  • Flatten around the filling carefully to remove any air and seal the edges by pressing together with a fork
  • Lightly dust a plate/work surface with flour and leave your ravioli while you cook your mushrooms

Make your Topping

  • Fry the portabello mushrooms and the rest of the chopped leek in a little olive oil until browned and juicy
  • Add the garlic and fry for a further minute
  • Add 2-3 tablespoons of your cashew cream and heat gently
  • Add a little of the porcini soaking liquid to thin your sauce
  • Season to taste
  • To Assemble
  • Bring a large pan of salted water to a rolling boil
  • Add the pasta and cook for 45 seconds
  • Remove with a slotted spoon and drain in a colander
  • Serve immediately topped with the creamy mushrooms on a bed of watercress and rocket salad, garnished with chopped parsley and sliced chilli.