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Happy Monday everyone! A week from now and we’ll be stuffing our faces with all sorts of goodies (not like I don’t do it on a daily basis…).
I made these ravioli a few weeks ago – that’s why this dish is a bit more fallish than wintery – and it was my second ever time making them from scratch! Seriously easy and fun to make, maybe with company too! They were for a client but then we decided on another recipe, so here they are for you! I love chestnuts so much, in any form, but I usually only eat them on their own or in sweet dishes, so I wanted to try something new. Paired with mushrooms they taste lovely and are quite sweet (the potatoes help), and the earthy herbs are a perfect counterbalance.
The pink purée is just an extra, I wanted a kick of color so I made that up but you can totally skip it and maybe sauté them once boiled, and then add some cashew parm (just quickly pulse equal parts of raw cashews and nutritional yeast with a pinch of salt) and more herbs. I think that would actually be heavenly!
Making ravioli at home is really easy and not even time consuming if you have a pasta maker machine and some working surface. You can also try different fillings of course! Happy experimenting!
HANDMADE MUSHROOM & CHESTNUT-FILLED RAVIOLI {vegan}
by Marta Giaccone
Recipe
70 ravioli, 8-10 servings
prep time: 30 mins, cooking time: 20 mins, total time: 50 mins
Ravioli
200 gr semolina/durum wheat flour
200 gr flour
160 ml water, warm
2 tbsp evo oil
pinch salt
pinch saffron powder (optional)
fresh chives (optional)
Method
- Combine flours, saffron and salt in a large bowl and stir; add chopped chives, oil and water a little at a time. Keep mixing, first with a fork and then with your hands. Transfer the dough to a semolina-floured surface and knead just until elastic and no longer sticky. You may need to add a little bit more flour or water.
- Wrap in plastic and let rest at room temperature for 30 minutes while you prepare the other ingredients.
Filling
400 gr potatoes
500 gr fresh mushrooms
250 gr cooked chestnuts
2 tbsp evo oil
a few garlic cloves
fresh thyme
fresh marjoram
Method
- Wash, peel and boil potatoes.
- Clean, finely chop and sauté mushrooms in oil and garlic until tender. Taste for salt and add a few sprigs of thyme and marjoram leaves, stems removed, to taste.
- Add mushrooms, potatoes and chestnuts in a large bowl and mix to combine. Taste for salt. Set aside.
- Transfer dough to a semolina-floured surface and divide it into 6 or more parts for easy handling. Either use a rolling pin to roll dough out and make many strips as thin as you can, or use a pasta maker machine. I worked my pieces of dough from setting 0 to 3, but make some tests and see how your machine works. Remember to flour the dough each round otherwise it may stick to the machine rollers. The size of each strip depends on the ravioli cutter you’re using. Mine (see photo) is quite large so my strips were about 5 cm wide (it doesn’t matter how long they are as long as they’re similar one to the other). Add a tbsp of filling every 5 cm or so (make some tests), cover with another strip and create the ravioli, moving them to another semolina-floured surface as you go. If you have dough pieces left, make other strips.
- You can freeze them raw; if you’re going to cook them soon cover them with a clean kitchen towel until you’re ready. Add them to a large pot of salted boiling water and let cook until they float to the surface (they may need a couple of minutes more depending on the flour used and dough thickness so try one first).
Pink purée
300 gr potatoes
½ cup / 125 ml plant-based milk
¾ cup / 185 ml beet juice (you can make this by pulsing cooked beets)
salt
Method
- Wash, peel and boil potatoes. Blend all ingredients into a creamy consistency. Taste for salt.
