Course: Main Course
Servings: 20 raviolis
Author: Lauren Hartmann
Vegan Pasta Dough
2 1/4 C. All purpose flour
1 tsp. Salt
2 tsp. Olive oil
3/4 C. Water
Fig and Wild Mushroom Filling
1/3 C. Fig paste, I used Trader Joe's
4 oz. Wild mushrooms, chopped finely
2 tsp. Olive oil
2 Cloves Garlic, chopped
Salt and Pepper to taste
First make the pasta dough. In a medium sized mixing bowl, sift the flour, then add the salt and olive oil. Then add the water a little at a time, stirring.
Now, using your hands knead together for a minute or two to fully incorporate everything and form a nice dough ball. Set aside and let rest while you make the filling.
Now heat the olive for the filling in a cast iron pan or non stick skillet on medium high. Add the mushrooms and garlic. Saute for about 5 minutes or so stirring frequently, until the mushrooms are cooked through and the liquid from the mushrooms has released and evaporated. Season generously with salt and pepper. Taste and adjust seasoning. Remove from heat.
Now start boiling a pot of water, make sure to salt the water.
Next, roll out the pasta dough. Cut the dough into 4 parts. On a floured surface, roll one part out at a time. Roll it out super thin. Starting in the middle, using a rolling pin, roll from the center out. Making it as thin as you can. Or you can use a pasta maker and roll it through. Repeat with remaining dough.
Now cut the dough into whatever shape you want. I made mine round, but square is cool too! Make them about 2 inches in circumference. Taking one piece of pasta, spoon about 1/4 tsp. of fig paste into the center, then about 1/2 tsp. mushrooms on top of that. Place another piece of pasta on top, press around the edges and seal with a fork.
Once the pasta water is boiling, add about 5-7 raviolis at a time. Boil until they float, about 1-2 minutes. Remove with a spoon and add more ravioli.
Once they are all done, serve immediately with balsamic vinegar, olive oil, herbs and maybe vegan Parmesan?
I used a combination of shiitake, oyster, baby bella, and porcini mishrooms, but use whatever your favorites are. My local store has an already packaged combination.
You can make the pasta dough a day or 2 ahead and just rap it in plastic wrap and keep it in the fridge.