for the dough
- 2 1/2 cups semolina flour
- 1/2 cup white rice flour
- 1 TB Ener-G, whisked with 3/4 cup water and 2 TB olive oil
- 1/4 cup water
- extra white rice flour, for dusting
for the filling
- 2 cups of cultured cashew cheese, combined with 2 cups Daiya mozzarella shreds
for the sauce (enough for 12 ravioli)
- 1 TB Earth Balance
- 1 TB olive oil
- 4 shallots, sliced
- 4 cloves garlic, thinly sliced
- 6–8 crimini mushrooms, sliced
- 1/3 cup dry white wine
- 1 cup vegetable broth
- 1/2 cup walnut halves, slightly crushed
- handful of chopped parsley
To make the pasta dough
- Mix the semolina and rice flours together in a Kitchen Aid mixer. Make a well in middle, then pour in Ener-G/water/olive oil mixture. Knead with the dough hook on low until evenly crumbly.
- Slowly add in 1/8 cup water and process with the dough hook for 1 minute. Add in the rest of the water (1/8 cup) and knead for 1 min more. By this time, all of the dough should adhere together nicely, but still be a bit shaggy.
- Continue to process the dough for about 2-3 minutes more. If needed, add 1-2 TB water to bring the dough together. After this time, the dough should be smooth and silky. If it is tough or shaggy, add 1-2 TB water and process for another minute. If it is sticky, add a bit more rice flour, only 1-2 teaspoons and process until smooth.
- Once the dough is done, separate it into 3 pieces, then cover it with damp towel and allow it to rest for 20 minutes. During this time, the gluten will have relaxed a bit, making it easier to roll out. Keep the other spheres of dough under the damp towel while you make your ravioli.
- Using a Norpro ravioli maker, follow these steps to make your ravioli.
To prepare the dish
Remove the desired amount of pasta from the freezer and allow to it to thaw. Bring a large pot of water to boil while you make your sauce.
To make your sauce, heat the vegan butter and olive oil together over medium-low heat. Add in the shallots and cook until softened, about 2 minutes. Throw in the garlic and saute for about 30 seconds, then add in the mushrooms and saute for 3 minutes more.
Next, turn the heat up to medium high. After a minute, add in the wine to deglaze the pan, stir, then add in the broth. Throw in the walnuts and allow to the sauce to slightly reduce under the lowest heat setting while you boil your pasta.
By now, your water should be at a full boil. Add a little salt and oil to the water, then slowly drop in half of the ravioli (6 pieces). The cold temperature of the pasta will likely cause the water to momentarily stop boiling. Just wait for it to return to a boil, then add in the other half of the ravioli. Boil for 3-4 minutes, flipping the pasta over once during the boil time.
Serve the ravioli with the sauce, sprinkling with salt, pepper and fresh parsley.
A few tips I’ve learned:
- Flour your work area with plenty of rice flour while rolling it out.
- Roll the pasta spheres out into a long, thin piece, with the width being slightly wider than the pasta maker. This will allow you to fold the pasta over the top of the pasta maker nicely.
- You can use the leftover dough to make an additional 12 pieces of ravioli.