Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
nubbyknowhow, 12/22/06
Wild Mushroom Ravioli with Marinated TomatoesIngredients (use vegan versions): Dough:
1.5 cups flour
1 tablespoon extra virgin olive oil
1 egg substitute (I used a tablespoon milled flax seed and 3 tablespoons warm water.)
3-5 tablespoons water
1/2 teaspoon salt
Filling:
1/2 block firm tofu
2-3 tablespoons tamari
2 tablespoons nutritional yeast
1 teaspoon oregano
1 teaspoon basil
1.5 cups total of crimini, portobello, and shitake mushrooms, chopped
1/2 cup dry red wine, and another tablespoon tamari to saute mushrooms
4 cloves garlic, finely chopped
3 tablespoons extra virgin olive oil
Marinated tomatoes:
2 or 3 vine-ripened tomatoes diced and de-seeded
2 cloves garlic thinly sliced
fresh or dried basil and oregano
extra virgin olive oil
salt and pepper
1 tablespoon balsamic vinegar
Directions:Begin by marinating the chopped tomatoes, add the olive oil, herbs, garlic, salt and pepper, and vinegar mix together to ensure even coating, let stand at room temperature until serving time.
For the dough, mix the flour and salt in a mixing bowl, and in a liquid measuring cup whisk the egg substitute, oil, and water. Make a well in the flour and slowly mix in the wet ingredients. Mix well and then continue to knead the dough on a flat, well-floured work surface for about ten minutes. Once fully kneaded, wrap in plastic bag and let rest in fridge for 30 minutes to let the gluten "rest."
While the dough sets, get a medium saute pan and add the 4 cloves of garlic to 2 tablespoons of extra virgin olive oil and heat over medium-low heat until the garlic begins to brown. Add the chopped mushrooms, let heat for about 3 minutes. Add the tamari, and a minute later add the wine. Saute until most of the wine is cooked off, or the mushrooms are very soft. Add chopped/dried basil and oregano and ground pepper, let stand.
Now, take the tofu and dice into medium-sized cubes, place into a food processor or blender and add 2 tablespoons of extra virgin olive oil, 2-3 tablespoons tamari, 2 tablespoons nutritional yeast, some dried oregano and basil. Pulse this mixture until tofu begins to get very smooth and creamy. If you have any wine left in the saute pan from the mushrooms add this to the tofu. Season the mixture to your liking.
Now both elements of your filling are complete and let them stand while you roll out your dough
Begin to roll out the dough on a floured space, roll thin and cut out the shape you would like your ravioli to be. I used a large circle about 6 inches in diameter and folded one side over. Add a spoonful of the tofu mixture and then top with the mushrooms, fold the top of the ravioli over and press the sides down with a fork to make a pleated edge. Be careful not to overfill the ravioli or the filling may gush out of the sides making a bit of a mess.
Now, place the ravioli's in a large pot full of boiling water, the ravioli's will rise to the top of the water when they are cooked so be sure not to overcrowd the pot. Cook about 5 at a time. Use a strainer spoon to retrieve the raviolis.
Plate the ravioli and garnish with the marinated tomatoes and fresh basil.
Enjoy!
Serves: 2-3
Preparation time: a while
