Ravioli

This recipe uses the Pasta dough recipe HERE and a pasta machine to rollout 2 thin sheets of pasta dough to create a ravioli filled with a Lentil, pine nut and mushroom filling.

Finely chop the mushrooms and onions and sauté them in a little oil with a clove of chopped garlic and several leafs of chopped sage. Stir and check, after about 8 mins the mixture will have reduced. check it doesn’t dry out too much, adding a little water if it does. Add the lentils and pine nuts to warm up.

add 2 tablespoons of aminos (or soy sauce if you can’t find Aminos) and 1 tablespoon of brandy into the pan and mix, turn off the heat.

Use a blender to blend the mixture into a paté constancy. Place in a bowl and refrigerate for 20 mins.

layout one of the pasta sheets on a floured surface and put about half a tablespoon of the filling onto the pasta in a line leaving a 3 cm gap between fillings.

Now lay the second sheet on top and press around the fillings to remove all the air and create the ravioli. Press down the top layer and seal it onto the lower layer. Using a ravioli cutter, stamp out the ravioli into shapes and place on a plate in the fridge until ready to use.

When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Ravioli to the boiling water and bring back to the boil. After about 1 minute, the Ravioli are ready,

Drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.

Ravioli
Print Recipe
5 from 1 vote

Lentil, Pine nut Mushroom Ravioli

Servings: 4 people

Ingredients

  • 200 gm pasta dough  Pasta dough recipe HERE 
  • 1 onion
  • 200 gm mushrooms
  • 200 gm cooked puy lentils
  • 145 gm pine nuts I would added more but that was the whole packet
  • 1 tbsp chopped sage
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 tbsp aminos (or soy sauce)
  • 1 tbsp brandy
  • 3 tbsp semolina flour for dusting the surfaces

Method

  • Finely chop the mushrooms and onions and sauté them in a little oil with a clove of chopped garlic and several leafs of chopped sage. Stir and check, after about 8 mins the mixture will have reduced. check it doesn't dry out too much, adding a little water if it does. Add the lentils and pine nuts to warm up.
  • add 2 tablespoons of aminos (or soy sauce if you can't find Aminos) and 1 tablespoon of brandy into the pan and mix, turn off the heat.
  • Use a blender to blend the mixture into a paté constancy. Place in a bowl and refrigerate for 20 mins.
  • use the Pasta dough recipe HERE and a pasta machine to rollout 2 thin sheets of pasta dough.
  • layout one of the pasta sheets on a floured surface and put about half a tablespoon of the filling onto the pasta in a line leaving a 3 cm gap between fillings.
  • Now lay the second sheet on top and press around the fillings to remove all the air and create the ravioli. Press down the top layer and seal it onto the lower layer. Using a ravioli cutter, stamp out the ravioli into shapes and place on a plate in the fridge until ready to use.
  • When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Ravioli to the boiling water and bring back to the boil. After about 1 minute, the Ravioli are ready.
  • Drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.
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