Makes 36 ravioli
Time: part of an afternoon or so
Field Roast sausages are my vegan sausage of choice—they ground up nicely, boast a perfect amount of fat and brown beautifully in a skillet. If you want to ask me why I choose to eat something that resembles sausage, my answer would be that I like the texture, salt and versatility of it. If there is a product that mimics these qualities of sausage without the cruelty, I’m in.I made a mushroom-basil cream sauce to serve with this ravioli, using full-fat coconut milk, adding in some coconut vinegar to neutralize the coconut flavor, then crumbled in some Kite Hill Ricotta to boost the creamy+cheezy flavor. I loved how the texture and flavor worked with the ravioli, but this also works well served with a prepared red sauce.
for the vegan sausage filling
1 TB olive oil
1 cup minced shallots
2-4 cloves garlic, minced
4 Field Roast sausages, Italian-style, ground in a food processor
for the pasta dough
one Rouxbe eggless pasta dough recipe (I used about half for this recipe and froze the other half)
for the mushroom-basil sauce*
1 TB olive oil
3/4 cup chopped shallots
2 cloves garlic, minced
2 cups chopped crimini mushrooms
1/8 cup broth or wine
1 cup of full-fat canned coconut milk
1 tsp coconut vinegar
1/2 tsp salt
1/2 cup Kite Hill ricotta
1 cup chopped basil, packed
extra fresh-torn basil
crumbled Kite Hill ricotta
fresh cracked pepper
To make the filling, warm the oil in a cast iron pan over medium heat. Add in the shallots and allow to soften for a few minutes. Add in the garlic, stir and soften for about a minute more.
Next, add in the crumbled vegan sausage and saute until slightly browned and fragrant, about 5 minutes. Set aside to cool completely before using.
When ready to serve, remove the desired amount of frozen ravioli from the freezer. I lay them out flat on a silpat so they won’t stick while defrosting. Defrost for 45 minutes, or until just soft.
To make the mushroom-basil sauce*, warm the oil over medium-low heat in a small dutch oven. Add in the shallots and soften for about 7 minutes, stirring occasionally. Add in the garlic and soften for about 2 minutes, then add the chopped crimini to the pan. Allow the mushrooms to soften and collapse for about 8 minutes, adding the 1/8 cup wine or broth if they start to stick.
Turn up the heat to medium and add in the coconut milk, coconut vinegar, salt and vegan ricotta. Once it comes to a small simmer, remove from the heat and throw in the chopped basil.
Allow to cool, then use an immersion blender or regular blender to puree until smooth. Add it back into the pot and warm over low heat right before serving.
To prepare the ravioli, fill a large dutch oven about 3/4 full with water. Cover and bring to a boil. Add some salt to season the water, then slowly drop in the defrosted ravioli, about 6-8 pieces at a time. Boil until the ravioli rises to the top, then wait one additional minute.
Repeat the process with the desired amount of ravioli, using two pots of water if needed.
Serve immediately with the warmed mushroom-basil sauce, topping with fresh basil, toasted walnuts and crumbled vegan ricotta, if desired.
*This would also work well with any kind of prepared red sauce.