Mushroom Ravioli with Fresh Basil Pesto Sauce

This lovely recipe for hand made Mushroom Ravioli with Fresh Basil Pesto Sauce is the unofficial part 2 of my Easy Whole Wheat Pasta Dough recipe I shared with you the other day.

Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Arkaidy

Ingredients

  • 1 recipe Easy Whole Wheat Pasta Dough
  • 1 recipe 5-Minute Vegan Basil Pesto Sauce

For the Filling:

  • 1/2 c. yellow onion small-medium dice
  • 8 oz. baby bella mushrooms chopped
  • 8 oz. extra firm or sprouted organic tofu pressed
  • 1-2 tbsp. extra virgin olive oil
  • 1 tsp. salt to taste
  • 1/4 tsp. black pepper
  • 1/2 tsp. rosemary or thyme fresh or dried
  • 1/2 tsp. garlic powder
  • 1/2 c. fresh parsley chopped
  • 2 tbsp. nutritional yeast

Instructions

  1. Prepare and roll out one batch of my Easy Whole Wheat Pasta Dough. Cut into 2 rectangular sheets of the same size. Set aside.

  2. Prepare and set aside 1 batch of my 5-Minute Vegan Basil Pesto Sauce.

  3. Over medium-high heat, combine 1 tbsp. olive oil, onion, garlic, salt, pepper, garlic powder, and rosemary. Sauté for about 5 minutes.

  4. Add mushrooms, tofu, parsley, and nutritional yeast. Another tablespoon of olive oil can be added as well, if needed. Continue to sauté for another 7-8 minutes. Set aside to cool.

  5. Picture a little grid going across your dough and place your chosen amount of filling in rows right on top of one sheet. Leave space of course to close, cut, and crimp your edges!

  6. Take a brush dipped in water and literally trace that imaginary grid, including the outside “perimeter” of your ravioli to ensure a good seal.

  7. Lay your second sheet of dough directly over the top of the first. Use your fingers to press down along all rows of your imaginary grid, letting out any extra air that might have accumulated.

  8. Use a pizza cutter or pasta knife to cut your raviolis into individual squares. Separate each ravioli as you work with it.

  9. Press down along the edges of each ravioli with your thumb and make a seal all the way around. Cut off any extra dough from edges if you like.

  10. When all of your raviolis have been given a little love and are finished, lay them out side-by-side and pop them into the fridge while you get a big pot of salted water to a rolling boil. 

  11. Drop them in one one-by-one and give them a couple of stirs along the way. How long you boil for is slightly dependent on how big you made your raviolis!

  12. The little ones, about 1 inch in diameter, will cook in 4-5 minutes.

    Medium ones maybe 6-7 minutes.

    The big 2 inch raviolis I made for this recipe were done right at about 7-8 minutes.

  13. When cooked, remove your ravioli from the water one-by-one. You don’t want to dump them all into a colander like spaghetti and have them break!

  14. Let them sit for about 2-3 minutes, then serve with your favorite sauce, sides, and garnishes and enjoy!