Spinach and Mushroom Ravioli

Spinach and Mushroom Ravioli -- Epicurean VeganI lost my pasta maker. You’re probably wondering, how on earth do you lose a twenty-five pound kitchen appliance? Well, if I knew that, it wouldn’t be lost, right? 😉 Somehow, it didn’t make the one mile move to our new house a year ago—and we didn’t use movers; just us. Apparently, the pasta maker in question ran away with my Chantal soup pot because it’s missing as well. Not sure what kitchen conspiracy happened, but I’m hopeful that someday, both (and whatever else was in the box) turns up. So I don’t recommend making ravioli without a pasta maker, otherwise, the process is a lot harder than it needs to be. The taste however, was well-worth the work. There’s nothing like fresh pasta.

Pasta Dough:
1/3 C nutritional yeast
2 C flour
1 Tbs olive oil
Dash or two of salt
1/2 to 3/4 C water

The rest:
1-1/2 C sliced mushrooms
1-1/2 C chopped spinach
1 C vegan mozzarella, shredded
1 jar marinara sauce

Yummy, gluten-free sauce.
In a food processor with the sharp S blade, pulse the nutritional yeast a few times to make a fine powder. Then switch to the plastic dough/bread blade.

Spinach and Mushroom Ravioli -- Epicurean VeganAdd the flour and salt and pulse to combine. While the machine is running, add olive oil and water to form an elastic-y dough.

Spinach and Mushroom Ravioli -- Epicurean VeganRoll out small pieces of dough at a time into a long rectangle. I used a pizza cutter to slice into squares. Place some spinach, 2-3 mushroom slices and a pinch or two of cheese.

Spinach and Mushroom Ravioli -- Epicurean VeganI then folded over one side and pinched the edges.

Spinach and Mushroom Ravioli -- Epicurean Vegan

To seal the edges, I used the pizza cutter to the three sides.

Spinach and Mushroom Ravioli -- Epicurean VeganI ended up with 18 pretty ugly raviolis that I placed on floured waxed paper, otherwise, if they sit too long, they will stick to the surface and it would be a terrible mess.

Spinach and Mushroom Ravioli -- Epicurean VeganI boiled about 3-4 raviolis at a time, then transferred to an oiled, glass dish. Be sure to turn the ravioli once to cook the tops and bottoms—about 1 minute per side.

Spinach and Mushroom Ravioli -- Epicurean VeganBrush the tops with olive oil as well. Ladle sauce over individual servings and top with any remaining vegan mozzarella. Enjoy!


  1. Monet says

    I had some unusually large items get lost in my move too! I feel like I’m missing at least 4 pottery barn cereal bowls, and a whole box of sweatpants. Argh! Moving is a pain in more ways than one! These ravioli do look delicious though! Thank you so much for sharing this with me! I hope you have a lovely week!

Leave a Reply