Vegan Shiitake Mushroom Pesto Ravioli


MAKES: 4 servings
PREP TIME: 0 hours 45 mins
TOTAL TIME: 0 hours 45 mins

For the pasta
400 g pasta flour, plus extra to dust
4 tbsp. Extra virgin olive oil

Semolina flour, dust

For the filling
2 tbsp. Olive oil
500 g Shiitake mushrooms, finely chopped
Onion, finely chopped
Garlic cloves, crushed
2 tsp. fresh thyme leaves, finely chopped
1 tsp. Soy sauce
75 g Vegan cheese
For the pesto
Large bunch fresh basil, leaves picked and stalks reserved
50 g Pine nuts
Finely grated lemon zest and juice
Garlic clove, crushed
2 tbsp. Nutritional yeast flakes
125 ml Extra virgin olive oil
  1. To make the pasta, put the flour, oil and 200ml water into a food processor and whizz until mixture resembles breadcrumbs. Turn out on to a lightly floured work surface, bring together into a ball and knead dough for 2-3min, until smooth and elastic. Wrap in cling lm and leave to rest at room temperature for 30min.
  2. For the filling, heat 1tbsp of the oil in a large frying pan over high heat. Add the mushrooms and fry for 5-6min until golden, stirring occasionally. Remove with a slotted spoon and set aside. Return pan to heat and add remaining oil. Add the onion and fry for 5min until softened. Stir in the garlic, thyme, soy sauce and fry for 1min. Return mushrooms to the pan, add vegan cream cheese and mix thoroughly. Set aside to cool.
  3. Divide the dough into quarters. Working with one quarter at a time and keeping the others tightly wrapped, dust worktop lightly with semolina our and roll out each quarter with a rolling pin into a long rectangular sheet thin enough to just see the work surface through it. Put small, neat tablespoonfuls of the filling along the sheet, spacing them 3cm apart. Don’t be tempted to overfill, or the mixture will leak during cooking.
  4. Roll out a second quarter of the pasta as before and lay it on top of the lower sheet. Using your fingers, carefully press the layers of pasta together around and in-between the filling. Use a knife or a pizza wheel to cut between each filling to make squares, making sure there is a pasta border around the filling. Press the edges together with your fingers to seal. Dust lightly with semolina four. Repeat with remaining dough and filling.
  5. To make the pesto, reserve a few basil leaves for garnish. Put the basil and stalks, the rest of the pesto ingredients, and some seasoning into a food processor. Pulse until combined but not completely smooth. Set aside.
  6. Bring a large pan of water to the boil. Add the raviolis to the pan (you will need to do this in batches), making sure the pan isn’t too crowded. Cook for 3-4min or until pasta is just tender. Remove with a slotted spoon into a large bowl and cook remaining ravioli. Spoon pesto into bowl and gently fold through to coat the ravioli. Divide among 4 warmed bowls, scatter over the reserved basil leaves and serve.


SOURCE: Good Housekeeping

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