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Mushroom & Walnut Ravioli

Vegan Mushroom and Walnut Ravioli with a Creamy Garlic Sauce – Recipe:

Prep time: ~ 10 minutes
Cook time: ~ 20 minutes
Yields: 4 portions

Pasta Ingredients:

  • 260g plain flour
  • 2 tsp. extra virgin olive oil
  • 120ml water
  • 1 tbsp. rosemary salt/dried rosemary
  • 2 tbsp. garlic powder

Filling Ingredients:

  • 2 medium red onions – roughly chopped
  • 150g chestnut mushrooms – grated
  • 50g walnuts – roughly chopped
  • 2 garlic cloves – crushed
  • 2 tbsp. rosemary salt/dried rosemary
  • Black pepper to taste

Sauce Ingredients:

  • 250ml soya milk
  • 2 tbsp. flour
  • 4 tbsp. nutritional yeast
  • 1 tbsp. garlic powder
  • 1 tbsp. rosemary salt/dried rosemary
  • Black pepper to taste


  1. Sauté the red onions in a little extra virgin olive oil for a few minutes until softened, then add in the mushrooms and the rest of the filling ingredients
  2. Add all the pasta ingredients into a mixing bowl and mix to create a dough with your hands – if it’s still a little wet then add some more flour in
  3. Onto a floured surface, roll out the dough until flat and about 0.2cm thick, then cut into squares
  4. In the meantime, boil a pan of water ready to cook the pasta
  5. Spoon a little mixture at a time onto the squares, place another square on top and crimp the edges with a fork to seal the two squares together – repeat until all the pasta is used up (there might me a little too much filling but you can just pop this on as a garnish afterwards)
  6. Then to cook the pasta, place it all in the boiling water and it will be cooked when it starts floating (should be about 3-4 minutes)
  7. In another pan, add in all the sauce ingredients and whisk for a few minutes until warm throughout
  8. Then pour the sauce on top of the pasta, serve (I served with lots of green veg) and enjoy!

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