Mushroom Marinara Vegetable Ravioli.

January 8, 2020

I love pasta so much…

I really think that’s all that needs to be said.

And the title pretty much says it all!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.com.

Mushroom Marinara Vegetable Ravioli.

Vegan Vegetable Ravioli

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup egg substitute
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 large eggplants, diced
  • 3 cups mushrooms, diced
  • 1/2 cup parsley, chopped
  • 1/4 cup basil, chopped
  • 1 teaspoon lemon zest

Mushroom Marinara

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups oyster or cremini mushrooms
  • 3 large tomatoes, chopped
  • 3/4 cup tomato purée
  • 1/2 cup white wine ((I used Pinot Grigio.))
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/4 cup fresh oregano
  1. In a medium saucepan over medium-low heat, heat the olive oil until warm. Add in minced garlic, and sautée until fragrant. Add in the eggplant and mushrooms, and sautée until soft and tender. Remove from heat. In a large bowl, mix together all the remaining filling ingredients. Fold in the sautéed eggplant and mushrooms. Cover bowl with plastic wrap, and refrigerate while you make the pasta dough.
  2. To make the pasta dough, add flour, salt, and eggs to a standing mixer with a dough hook. Mix until the dough comes together (if too sticky, add a couple more tablespoons of flour). Knead the dough onto a well-floured surface until smooth. Cover with plastic wrap, and refrigerate for 20 minutes.
  3. On the same well-floured surface, roll the dough out until it is 1/4-inch thick. Run the dough through a pasta machine, and flatten until it is 1/8-inch thick. Cut the thin strip into 3 inch wide circles. Add about 1 tablespoon of filling to the center of half of the circles. Using your finger, spread a bit of water around the edge of the raviolo, and place another circle on top, sealing each raviolo.
  4. Prepare the mushroom marinara before boiling the ravioli by first sauteéing the garlic in the olive oil over medium-low heat in a large saucepan. Add in the mushrooms, and sautée for 3 minutes. Add in the fresh tomatoes, tomato purée, white wine, parsley, basil, and oregano, and cook for 2 minutes.
  5. Add the ravioli to a pot of boiling water, and boil until they rise to the top, about 4 minutes. Using a slotted spoon, gather and drain the ravioli, and place them in the marinara. Allow to cook in the marinara on low heat for 1 minute. Serve with fresh herbs and parmesan (optional), and enjoy!

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