January is increasingly known as Veganuary, a trend that has come over from the United Kingdom of not eating animal products during the first month of the year. And this recipe fits very well with that:ravioli with cheese-walnut filling, fried mushrooms and green herb butter sauce!
Ingredients
For 4 people
- 350 g mixed mushrooms
- 200 g Violife Grated Mozzarella
- 200 g 00 flour for fresh pasta
- 125 g Flora Plant unsalted
- 200 g walnuts
- 50 g chickpea flour
- 10 g sage
- 10 g parsley
- 10 g tarragon
- 1 clove of garlic
- 1 tsp lemon zest
- 100 ml of water
- 1 tbsp olive oil
- salt and pepper
Preparation method
- Put the 00 flour and chickpea flour in a bowl, mix briefly and make a well in the center. Pour the olive oil and water into the well and slowly bring the mixture together with your hands. Remove the starting dough from the bowl, transfer to a work surface and knead for 5 minutes to form a firm dough. Roll the dough into a ball, wrap in plastic wrap and place in the fridge for 10 minutes.
- Meanwhile, make the filling:coarsely chop 250 grams of walnuts in the food processor, transfer the chopped walnuts to a bowl and add 150 grams of Violife Grated Mozzarella. Roughly chop the remaining walnuts and set aside for garnish.
- Remove the pasta dough from the refrigerator and divide it into four pieces, slowly and carefully pass all the dough pieces through the pasta machine. Start at the widest setting and work your way up to the narrowest setting until you are left with thin sheets of pasta. Place the rolled out pasta dough on a floured work surface and cut into 10 cm wide strips when necessary.
- Then divide the filling over one of the dough strips in 1 tablespoon piles about 2 centimeters apart. Then place a new strip of dough on top. Gently press the dough over the filling with your fingers, making sure there is no air in the dough. Then use a ravioli mold or glass to cut out the ravioli one at a time. Repeat this step for all dough strips.
- Pass the remaining dough trimmings through the pasta machine again in the same way and repeat step four until the dough and filling are used up.
- Have you run out of dough and/or filling? Time to cook the ravioli. Heat water in a large pan and add a pinch of salt. Cook the ravioli per 5 pieces in the pan of boiling water, remove them from the pan when they float to the top and keep them on a plate. Repeat this step until all ravioli are cooked.
- While you wait for the ravioli to cook, cut or tear the mushrooms into pieces, heat a frying pan and fry the mushrooms on a high heat for 3-4 minutes until they are golden brown in color.
- For the green herb butter sauce, finely chop the sage, parsley and tarragon, crush the garlic and grate the lemon. Place Flora Plant in a saucepan and heat over medium heat. Add the garlic, lemon zest and green herbs, let it simmer for 2-3 minutes until the garlic turns golden brown and the herbs start to smell.
- Divide the ravioli between four plates, garnish with fried mushrooms and the remaining Violife Grated Mozzarella and finally divide the green herb butter sauce and remaining walnuts over the vegan ravioli with cheese-walnut filling. Serve the ravioli immediately!
Recipe and image:Floraplant and Violife
