Making homemade isn’t as scary as you may think. It’s actually easy and a lot of fun. The dough is just a combination of flour, vegan egg substitute, olive oil, salt and water. Mix it up and roll it out. That’s it. And the filling is pretty easy to make as well. Invite your family and friends over and make a party of it. —LM + AM
SERVES 4
PASTA DOUGH
2 cups (253 g) all-purpose flour, plus more for rolling out the dough
4 tbsp (38 g) vegan egg substitute (I like Vegan Egg), plus ¾ cup (180 ml) water, whisked until blended
1 tbsp (15 ml) extra-virgin olive oil
1 tsp plus 2 tbsp (30 g) salt, divided
3–4 tbsp (45–60 ml) water
MUSHROOM FILLING
1 cup (124 g) Vegan Ricotta, homemade or store-bought
1 tbsp (15 ml) extra-virgin olive oil
8 oz (226 g) wild mushrooms, sliced
1½ tsp (1 g) dried Italian seasoning
Salt and pepper, to taste
2 cloves garlic, minced
1 tbsp (15 ml) white wine (optional)
TOPPINGS
Roasted Tomato Spaghetti Sauce, homemade or store-bought
Fresh chopped basil
FOR THE PASTA DOUGH
Put the flour on a clean, flat surface and make a well in the center. Put the “egg,” olive oil and 1 teaspoon of the salt in the center of the well, and fold the flour into it. Add the water 1 tablespoon (15 ml) at a time as the mixture forms a solid ball of dough. Stop adding water when you can knead the dough. It shouldn’t be sticky. Knead for 2 minutes and pat into a ball. Place in a bowl and cover with a towel for 30 minutes.
While the dough is resting, make the mushroom filling.
FOR THE MUSHROOM FILLING
Make the ricotta cheese.
Heat the oil in a large skillet over medium-high heat.
When the oil is hot, add the mushrooms and cook for about 5 minutes, or until they release their water. Add the seasoning, salt, pepper and garlic, and cook for 2 minutes. Deglaze the pan with the wine, if using, making sure to scrape off the pieces that are stuck to the pan. Remove from the heat.
Start assembling your ravioli by dividing the dough in half. On a floured surface, roll half of the dough until thin, about 1⁄16 inch (1.5 mm) thick. Cut the dough into squares or use a round cookie cutter to cut out circles. Fill the center of the square/circle with the mushroom mixture and a dollop of ricotta. Put a piece of dough on top of the mixture and use the tines of a fork to press the edges together. Don’t be afraid to press hard. Continue with the rest of the dough. If the dough doesn’t stick together, you can brush the edges with a bit of water and they should stick together well.
Bring a pot of water to a boil. Add the remaining 2 tablespoons (30 g) sea salt. Add the ravioli and cook for 2 to 3 minutes, or until the ravioli floats to the top. Carefully drain the water and cover the ravioli in spaghetti sauce and fresh basil.