Mushroom & garlic tofu ravioli

It’s official. Making ravioli makes me feel like a real cook. A chef even! I’ve made pies and crepes and hundreds of cupcakes, but this did it. Ok, so I did make one mistake in the process which made the end result not as pretty as I would have liked, but they still tasted amazing.

I started out using this homemade pasta recipe. I got a little excited at the market and got a few different flours so I’m going to try a semolina flour version as well. For the filling, I sauteed some chopped baby bella mushrooms in olive oil and some white wine, with just some salt and pepper and a touch of basil.

I wanted to add some tofu ricotta, but I realized I didn’t have all the necessary ingredients. Then I got a little carried away with the minced garlic (as usual). So it’s more like garlic tofu ricotta. That is not at all a bad thing.

Garlic Tofu Ricotta

7 oz firm tofu (about half a container) drained and crumbled

3 cloves minced garlic

1 Tbsp nutritional yeast

1 tsp tahini

1/2 tsp salt

1 tsp lemon juice

1/2 tsp basil

1/4 tsp onion powder

Put all ingredients in a bowl and combine using a fork.

After rolling out two sheets of the pasta dough, spoon on a little of both the mushrooms and tofu, trying to stay in a grid pattern as much as possible. Cover with the second sheet and seal in the filling with your fingers, starting in the middle as to not make air pockets. Cut each square with a pie cutter or sharp knife.

Cook in a medium pot of boiling water for approximately three minutes, being careful not to split any holes in them. Definitely don’t put them in a bowl before you put them in a pot and let them get all stuck together. Who would do something like that? Definitely not me! I’m a pro! Oh wait….

18 Responses to “Mushroom & garlic tofu ravioli”
  1. jennifer says:

    wow. i cannot even imagine making my own pasta! they look perfect and yummy πŸ™‚

  2. Melisser says:

    WOW, these are gorgeous Alix!

  3. You are totally awesome – they look amazing!
    Way to go you!

  4. Well done! They look so pretty and professional and they sound delicious.

  5. kim g. says:

    So impressive and beautiful! The filling sounds really yummy.

  6. Becky says:

    Nice job! Those do look great ^_^

  7. taleoftwovegans says:

    Those look great! I haven’t ventured into the realm of making my own pasta yet but I agree, it seems like such a ‘chef’ type thing to do! πŸ˜‰

  8. Mihl says:

    These look absolutely amazing! Wow, they make me want to make ravioli right now.

  9. Holly says:

    Oh WOW!! Those are pretty.

  10. Kelly says:

    Oh, those are so pretty! The photo of the filling is making me hungry… πŸ™‚

  11. Vegyogini says:

    You’re brave! I’m not ready to try my hand at homemade ravioli yet. I have a feeling yours are beyond delicious!

    • miss alix says:

      It was actually surprisingly a lot easier than I thought it would be. Definitely worth trying!

  12. I want I want I want I need I need I need!!! Those look 10 times more amazing than anything in a store or restaurant. Wow. Wow! The filling I think I could swing. But the pasta? And then making them into those perfectly beautiful little ravioli?! Man, I’m excited when I manage to slap together a decent looking lasagna…

    • studiodrome says:

      Since I’m lucky enough to get to eat all this yummy stuff I will definitely say these are the best raviolis I’ve had. Better than any store or any restaurant by far. I was honestly shocked how good they are.

  13. shan says:

    Thanks so much for sharing this recipe! I have been meaning to make my own vegan ravioli, but hadn’t figured out how I would do it yet, but now I feel all set after reading this! Ravioli was one of my favorite non-vegan things to eat; there are so many different filling possibilities combined with the tofu ricotta…

Check out what others are saying...
  1. […] I have never really made my own ravioli, although I have cheated and used wanton wrappers. This Mushroom Garlic Tofu Ravioli from the aptly titled Cute and Delicious looks exactly […]

Leave A Comment