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Creamy mushroom stuffed spinach ravioli

Creamy mushroom stuffed spinach ravioli

Creamy mushroom stuffed spinach ravioli is the way homemade pasta should be done. The effort is a tad bit much so be sure to be in the mood for food when you make these. These pretty green pasta pockets are filled with a cashew cream mushroom filling, topped with sauteed crunchy shallots, kale, and toasted brazil nuts. These pasta pockets can be made and frozen, so you can whip them up whenever the cravings start calling. No more boring mid-week meals for you!

Creamy mushroom stuffed spinach ravioli is the way homemade pasta should be done. The effort is a tad bit much so be sure to be in the mood for food when you make these. These pretty green pasta pockets are filled with a cashew cream mushroom filling, topped with sauteed crunchy shallots, kale, and toasted brazil nuts. These pasta pockets can be made and frozen, so you can whip them up whenever the cravings start calling. No more boring mid-week meals for you!

This week has been quite hectic and a warm bowl full of fresh ravioli would’ve made it a whole lot better! Our little munchkin has been sick since last Saturday and he has been very under the weather even though the “sickness” slowly but surely disappeared the two-year-old played the violin very convincingly! He is quite an actor, but I guess that’s what every parent says about their two-year-old that doesn’t know the que’s and no’s in life. And it is only beginning…He’s been two only a week now! So hold old on tight, mama!

But the best part is when they start feeling better, boy that just makes my day I tell you. Being a stay at home mom has its challenges I am not going to lie. Enjoying the little things like a glass of wine (that I don’t do enough) or painting my nails (not doing that either), so many things you took for granted like having a shower alone, just generally enjoying everything involved with personal space!

So when I really want to try something new, like making green pasta, I have to make time for it. It’s like when I have a giant heap of ironing waiting for me. It’s tough to start but then you are just so unbelievably happy when you’ve finished and had freshly pressed sheets, that my folks are like making ravioli!

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

1-2 people

Difficulty

Intermediate

Creamy mushroom stuffed spinach ravioli

Creamy mushroom stuffed spinach ravioli

Ingredients 

  • 1 cup semolina flour
  • 1/4 cup spelt flour
  • 2/3 cup water
  • 2-3 tbsp spinach puree (Blend 1 hand full of spinach with 1/4 cup water)
  • 1/4 tsp salt
  • 1/2 tsp olive oil
  • 1 cup chopped mushrooms
  • 1/2 cup cashew cream or vegan cream cheese
  • 2 cups baby kale
  • 2/3 cup chopped shallots
  • 1/4 cup chopped and toasted brazil nuts
  • 2-3 tbsp olive oil
  • salt and pepper

Method

  1. Add the semolina, spelt flour and salt in a bowl. In a separate bowl mix together the water,  and olive oil and gradually (1 -2 tbsp at a time) add this into the dry mixture until the dough comes together.
  2. Add the spinach puree and knead the dough until the green of the spinach colors the dough completly.
  3. Transfer the dough on to a semolina floured surface and then knead a bit more for a coupel minutes.
  4. Wrap in cling wrap and cool for 20 minutes.
  5. Unwrap the dough after cooling and then roll out on to a semolina covered surface about 1 cm in thickness.
  6. Cut out round shapes with a cookie cutter, add the 1-2 tbsp filling in each ravioli fold over into a half moon shape and then wet the edges with lukewarm water.
  7. Pinch flat with a fork and then set aside while you boil water in a pot on the stove.
  8. Add some salt and add about 4-5 ravioli’s at a time and let them simmer for 3-4 minutes until they float to the surface.
  9. Heat up some olive oil in a pan and add the ravioli’s to the hot olive oil (be sure to drain them well before adding), brown each ravioli on each side before removing.
  10. Serve with the crispy kale, shallots and toasted brazil nuts.

Crispy kale and cashew cream cheese filling 

  1. Preheat oven to 175 degrees Celcius.
  2. Wash and dry the kale leaves, drizzle with olive oil, soy sauce, 1-2 maple syrup salt and pepper.
  3. Place on a baking tray and bake for 15 minutes until crispy.
  4. For the cashew cream cheese, blend together 1 cup soaked cashews, 1-2 tbsp nutritional yeast and salt. scoop into a glass jar and place in the fridge to cool.
  5. Sauteé the mushrooms in olive oil, salt and pepper until crispy, let them cool and add the cashew cream cheese with the mushrooms.
  6. Add a few brazil nuts to the filling and let the filling cool before adding them into the ravioli.

Notes:

  • You can sub the spinach puree with beet puree for pretty pink ravioli.
  • The shallots can be subbed with red onion and the brazil nuts can be subbed with toasted almonds.

Hope you give this recipe a go, it’s pretty amazing!

M*

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