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Vegan Mushroom Butternut Ravioli with Cheesy Sage Mint Sauce

This organic vegan mushroom butternut squash ravioli is Italian Deliciousness! While it isn't a quick fix for dinner, it is well worth the wait for fresh pasta and one of the most amazing combinations of flavors to top it with. Here's a how to video that includes to other wonderful Italian Style Vegan recipes. Please share your results with us!


VVegan Mushroom Ravioli with Cheesy Sage Mint Sauce

Vegan Mushroom Ravioli with Cheesy Sage Mint Sauce

Yield: 4
prep time: 45 M cook time: 1 H total time: 1H 45M


  • 1½ cups Italian-style flour ***
  • 1/2 cup water
  • 1/2 tsp pink salt
  • 2 cups butternut squash, cubed **
  • 1/2 cup mushrooms
  • 1/2 block of firm tofu
  • 1/2 vegetable stock
  • 2 tsp coconut oil
  • 1 tbsp nutritional yeast
  • 1/4 cup raw cashews, ground
  • 1 can coconut cream *
  • 1/2 cup vegetable stock
  • 1/4 cup maple syrup
  • 1 tbsp lemon
  • 1/2 cup carrots, julienne
  • 2 garlic cloves, minced
  • Fresh sage leaves
  • Fresh mint leaves
  • 1/2 cup snow peas (optional)


How to cook Vegan Mushroom Ravioli with Cheesy Sage Mint Sauce

  1. ***Ravioli Dough: Add the flour, oil, water, and pink salt manually or use a dough-hook on a stand-mixer.
  2. Mix well and knead out dough by hand, until a flexible texture is reached.
  3. Prepare a clean surface area where you’ll knead the dough and dust it with some excess flour.
  4. ** Ravioli Filling: Combine all ingredients in a medium-sized saucepot (except mushrooms and cashews).
  5. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer until butternut is tender stirring often for 20-30 minutes.
  6. Add chopped mushrooms to the mix during the last three to five minutes. Then allow cooling enough to place in a blender to puree.
  7. Add in ground cashews to the filling for a thicker consistency. Fill pockets just enough until even.
  8. Use a ravioli maker with a press. Place one sheet of dough over the metal piece. Press the plastic section on top lightly to give yourself room to fill.
  9. Place the other sheet of dough over the top and take a rolling pin to seal them together. This will press down the filling as well, careful not roll the ravioli dough out too thin.
  10. Compact dough tightly to seal, otherwise, it will cause trapped air inside ravioli and cause them to burst while boiling.
  11. Very lightly flour the outside of each finished ravioli thoroughly, and place them into the gently boiling water.
  12. Cook for one to two minutes or until ravioli float to the top and are tender. Remove them from the pot and drain.
  13. * Ravioli Sauce: Combine all ingredients in medium-sized saucepot. Bring to a boil over medium-high heat, stir often.
  14. Reduce heat and simmer until carrots are tender, stirring often for 10-15 minutes. Pour on top of cooked ravioli.
Homemade, Ravioli, Vegan, Alternatives
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