Here’s how to make homemade vegan ravioli. Some might call it a labour of love, but it’s easier than you think. There’s no special equipment required. And it’s so worth it for a special meal. The lentil mushroom filling is a great recipe all on its own and you can use it for all sorts of other recipes as well as a standalone vegan pâté.
Reasons To Make Whole Wheat Vegan Ravioli
Fun & satisfyingHealthy & nutritiousProtein richDeliciousCan make aheadImpress family and friendsNo fancy equipment requiredEasier than it looks
Homemade Vegan Ravioli
Homemade ravioli is like nothing you can buy. It’s not only delicious, but more wholesome and filling too.
You can get a pasta machine, ravioli moulds and special cutters, but you absolutely don’t need them. It’s true the resulting pasta may look rather more professional, but I like the homemade rustic look. And if you do it my way, there’s less fuss and less washing up involved. Always a bonus in my book.
As ravioli is an Italian dumpling, I’ve gone with an Italian inspired stuffing. It’s not a classic ravioli filling, but it does give a nod to the flavours and cooking methods of Italy.
Once you’ve made your pasta dough and filling, the hard work is done and the rest is the fun bit. It’s a fairly simple process too.
The ravioli filling is both delicious and nutritious. But I guess that’s a given here on Tin and Thyme. The combination of lentils, mushrooms and wholemeal flour make it protein rich. And the mix of ingredients provide all sorts of minerals, vitamins and antioxidants.
These gorgeous Italian dumplings are fairly low in fat and although carb heavy, they’re the beneficial kind of carbs. They’re also dairy-free.
You don’t need any fancy ingredients in order to make these homemade vegan ravioli. Apart from a few store-cupboard essentials, you will need:
Pasta dough made with 260g wholemeal flour.Tin of lentils – see section below if you want to cook your own.Chestnut mushrooms, although you can use whatever mushrooms you like.OnionCarrotCelery
How Many Dry Lentils Equals One Tin?
As you can see, I’ve used a tin of lentils for ease in this recipe. However, I usually cook my own. It’s a lot cheaper. For a one 400g tin of lentils, you’ll need an equivalent 100g dry lentils.
You can use any kind of lentils you like: green, brown or even black, it doesn’t really matter. But make sure they’re whole lentils, not split ones.
How To Serve Homemade Vegan Ravioli
The mushroom and lentil filling I’ve used to stuff these vegan ravioli with is quite robust in flavour. So it goes well with a flavoursome tomato sauce. I like to spoon some sauce onto the plate first, then lay the ravioli over it.
If you prefer, however, it’s fine to stir the ravioli into the sauce before serving. Just be gentle.
You could sprinkle some vegan parmesan cheese over the top if you like, but it doesn’t really need it. I just scattered some chopped parsley over the ravioli. A drizzle of a good peppery extra virgin olive oil is a lovely addition too.
A green salad to serve alongside is entirely optional, but works rather well.
Serve three ravioli per person as a starter and seven or eight as a main course.
Homemade Vegan Ravioli: Step-by-Step
Step 1. Soffritto
Like many a good Italian dish, you start the filling with soffritto. Just finely dice, onion, carrot and celery and sauté them gently in olive oil for ten minutes until softened.
SoffrittoUse a large wide bottomed saucepan with a lid. You’ll the need the lid later on.
Step 2. Add mushrooms
Add the mushrooms and garlic to the pan. Raise the heat up a little, then fry the mushrooms for five minutes.
Roughly chopped mushrooms added to the pan.Stir occasionally to ensure everything is evenly cooked.
Mushroom and soffritto cooking in a pan.Step 3. Add Lentils
Rinse and drain the lentils, then add them to the pan along with the tomato purée, oregano, mustard and tamari.
Add lentils and remaining ingredients.You can use a different soy sauce if you like, but I always recommend tamari if you can get hold of it. Yes, it’s expensive, but it’s really good quality and a little goes a long way.
Clamp the lid on the pan and cook for a further two to three minutes. Everything should be piping hot.
Step 4. Mash or Pulse Filling
Take the pan off the heat and remove the lid. Allow it to sit for a couple of minutes to cool slightly and for the steam to escape.
Use a stick blender to pulse the mixture briefly. Don’t blend it all, you want about half of the pieces left whole or nearly whole for texture. Alternatively, use a potato masher and do it by hand.
Pulsed mushroom and lentil fillingTaste test for flavour. If you think it needs a little salt, add some. Add a good grinding of black pepper and stir well.
Step 5. Roll Dough
Divide the pasta dough into two pieces. This makes it easier to roll. Roll out each piece with a rolling pin, as thinly as you can. The thinner you’ve rolled your dough, the more ravioli you will have.
Cut the dough into 10 cm strips, then cut each strip into 6 cm rectangles. Use a sharp knife and a ruler as a guide.
Gather any offcuts together and roll them out again. You should end up with at least 28 pieces of flat dough that measure 6 x 10 cm. If you have more, so much the better.
Step 6. Fill Dough
Place a heaped teaspoon of the mushroom and lentil filling in the middle of each rectangle.
Fold the short side over the top to make a square. Don’t worry if they’re not exact, these are meant to be rustic.
Use the prongs of a fork to press firmly along the edges of the dough to create a seal. It’s important that the filling can’t escape when you cook it.
Step 7. Cook Ravioli
You can cook the ravioli immediately or leave them for two to three hours. If you’re going to leave them, cover with a clean tea towel, so that they don’t dry out.
When you’re ready to cook your ravioli, bring a large pan of salted water to the boil. Lower the ravioli into the boiling water and allow them to simmer for about five minutes. Whole wheat ravioli will take a bit longer to cook than those made with white flour.
Whole wheat ravioli simmering in a pan of salted water.Don’t overcrowd the pan. Eight to ten is probably enough at one time, although this will depend on how large your pan is. When the ravioli are ready, they should float to the top.
Remove them carefully with a slotted spoon. Keep warm on an oiled tray or in a pan with your chosen sauce whilst you cook the remaining ravioli.
Ravioli Fillings And Sauces
Once you’ve grasped how easy it is to make ravioli, you can go mad with your fillings and sauces. You can even make two fillings in one batch to suit different dietary needs or preferences.
For these vegan whole wheat ravioli stuffed with mushrooms and lentils, I went for a homemade tomato sauce spiked with garlic and chilli. The mushroom and lentil filling is quite robust and can take a flavoursome tomato sauce.
Homemade Ravioli Fillings
Homemade Ravioli Sauces
Tomato sauce. Everyone has a favourite tomato sauce and it works well with robustly flavoured fillings. It might overwhelm more delicately flavoured ones though.
Sage and browned butter is a classic and goes particularly well with squash, pumpkin and sweet potato.
Cheese sauce is always a winner. If you want to go dairy free, try my ‘cheesy’ cashew nut sauce.
Homemade Vegan Ravioli: Top Tips
As already stated homemade vegan ravioli is easier to make than you might think. The more you make it, the easier it will become. Here are a few top tips to help.
Fresh Pasta Dough
Make your pasta dough the same day you make the ravioli. Although you can keep pasta dough in the fridge overnight, well covered of course, it’s best made on the same day.
The thinner you roll the dough, the more ravioli you will have. If you’re rolling by hand you’re unlikely to make it too thin, but if you use a pasta roller, ensure it’s not so thin that it might tear when you add the filling. Fragile ravioli is likely to tear or burst and once water gets in, it won’t be nearly as nice.
If you’ve used my whole wheat pasta recipe, you shouldn’t need any flour when you roll the dough out. But if you do find it’s sticking to the surface, use semolina if you can. This won’t dry the dough out as much as flour will.
Ravioli Filling: Texture And Flavour
Make sure the filling isn’t too wet. It should be thick enough to hold its shape. Too wet and it will seep through the pasta dough, making it sticky and difficult to handle.
Whether you use this mushroom and lentil filling or another one, make sure it’s full of flavour. If you taste it and want to eat it straight away, it’s probably about right.
Seal Ravioli Well
It’s important the ravioli filling is well sealed or it will leak out when it’s cooking. Press the prongs of a fork down firmly along the edges. This not only works, but it creates a pretty pattern too.
You’ll need to cook the ravioli in batches, so as not to overcrowd the pan.
Leftover Mushroom and Lentil Filling
If you have any leftover mushroom and lentil filling, it makes an excellent vegan pâté. It will keep in a sealed container in the fridge for a week. Spread it on crackers or use in sandwiches.
Homemade Vegan Ravioli: Starter or Main?
The wonderful thing about ravioli is that you can enjoy it both as a starter or as a main course. These homemade vegan ravioli are quite chunky and filling. Allow three per person as a starter and seven or eight as a main course.
How To Make Homemade Vegan Ravioli In Advance
Ravioli is a great dinner party idea and it has a real wow factor. But you don’t necessarily want to have to make it on the day of eating as it takes a bit of time.
If you want to make it ahead of time, feel free. As long as you have room in your freezer, you’ll have no problem at all. Ravioli freezes really well.
To Freeze Ravioli
If you’re not going to eat your ravioli on the day you make it, never fear. The good news is that you can freeze homemade vegan ravioli.
Lay the ravioli out on a flat tray and pop it in the freezer for a couple of hours or until the pasta is frozen. Once frozen, place the ravioli in zip lock bags. If you do it this way, the ravioli won’t stick to each other. They’ll keep in the freezer for up to three months.
How To Cook Frozen Ravioli
Cook the ravioli straight from frozen. If you allow them to defrost, they will stick together and become quite messy. Simply transfer them to a large pan of salted boiling water and cook for a minute or two longer than you would from fresh.
Other Pasta Recipes You Might Like
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this mushroom and lentil ravioli or any other for that matter, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #nanorecetas, so I can spot them.
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Homemade Vegan Ravioli. PIN IT.
Homemade Vegan Ravioli – The Recipe
Homemade Vegan Ravioli
Homemade ravioli is a lot easier to make than you might think. There’s no special equipment required and it doesn’t take heaps of time either. It’s so worth it for a special meal. The lentil mushroom filling is a great recipe all on its own and you can use it for all sorts of other recipes as well as a standalone vegan pâté.Prep Time45 minsCook Time35 minsTotal Time1 hr 20 minsCourse: Main Course, StarterCuisine: ItalianKeyword: lentils, mushrooms, pasta, ravioli, veganServings: 4 peopleCalories: 465kcalAuthor: Choclette @ Tin and ThymeIngredientspasta dough made with 260g flour see my whole wheat pasta recipe2 tbsp extra virgin olive oil1 onion finely diced1 carrot finely diced1 stick celery finely diced2 cloves garlic finely chopped250 g chestnut mushrooms roughly chopped400 g tin lentils rinsed and drained (drained weight = 265g)1 tbsp tomato paste1 tsp oregano1 tbsp tamari1 tbsp mustard wholegrain, English or Dijon all work wellsalt & pepper to tasteInstructionsLentil Mushroom FillingIn a large saucepan, fry the onions, carrot and celery in the olive oil over a medium low heat for ten minutes until everything is soft. In essence you’re making a soffritto.2 tbsp extra virgin olive oil, 1 onion, 1 carrot, 1 stick celeryAdd the garlic and mushrooms, bump the heat up a little and fry for a further five minutes, stirring occasionally.2 cloves garlic, 250 g chestnut mushroomsAdd the lentils, tomato paste, oregano, tamari and mustard. Give everything a good stir and clamp the lid on the pan. Cook for two to three minutes or until everything is properly heated through.400 g tin lentils, 1 tbsp tomato paste, 1 tsp oregano, 1 tbsp tamari, 1 tbsp mustardTurn the heat off, remove the lid to allow any excess liquid to evaporate.Pulse the mixture roughly with a stick blender. You want to break some of it up, but leave some of it as is for texture.Give everything a good stir and add some black pepper and a pinch or two of sea salt if you think it needs it.salt & pepper to tasteRavioliDivide the pasta dough into two pieces. Roll out each piece with a rolling pin (or pasta roller if you have one) as thinly as you can. The thinner you’ve rolled your dough, the more ravioli you will have.pasta dough made with 260g flourCut the dough into 10 cm strips, then cut each strip into 6 cm rectangles. Gather any offcuts together and roll them out again. You should end up with at least 28 pieces of flat dough that measure 6 x 10 cm. If you have more, so much the better.Place a heaped teaspoon of the filling in the centre of each piece.Fold the short side over the filling to form a square. Use the prongs of a fork to press the edges firmly together. It’s important the filling is well sealed or it will leak out when it’s cooking.When you’re ready to cook the ravioli, bring a large saucepan of salted water to the boil. Gently lower a few ravioli into the water, being careful not to overcrowd the pan. Eight to ten is probably about right.Let them simmer in the water for 4-6 minutes. Cooking time will vary according to how thick your pasta dough is and how stuffed they are. You’ll know they’re ready though as they’ll rise to the top when they’re done. Remove them carefully with a slotted spoon. Keep warm on an oiled tray or in a pan with your chosen sauce whilst you cook the remaining ravioli.NotesServes four as a main meal and nine or ten as a starter.You can freeze any ravioli you don’t need. Just don’t cook them first.See the post for detailed step-by-step instructions as well as various tips and serving suggestions.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.NutritionCalories: 465kcal | Carbohydrates: 69g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 345mg | Potassium: 920mg | Fiber: 14g | Sugar: 5g | Vitamin A: 2636IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 5mg Tried this recipe?Please take a photo and mention @choclette8 or tag #nanorecetas on Instagram, Twitter or Facebook.
I’m sharing this recipe for homemade vegan ravioli with #CookBlogShare, which is hosted by Sew White this week.