As the days become shorter and the harvests of cucumbers and tomatoes give way to the harvest of root veggies, my taste buds crave those earthy autumn flavors. As a vegan pasta lover, I wanted to create ravioli that were dairy free and easy to make.
Last week’s CSA share filled up my fridge with carrots from Schartner Farms, onions and garlic from Wishing Stone Farm and mushrooms from RI Mushroom Co. These seemingly unusual ravioli ingredients came together to make light and surprising pillows of flavor. These ravioli will leave you satisfied and craving more.
Ingredients
- 2 cups semolina flour
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup hot water
- 2 tablespoons vegetable oil
- ½ medium onion, peeled and roughly chopped
- 2 cloves garlic, peeled and sliced
- ½ pound cremini mushrooms, sliced
- Kosher or sea salt
- Freshly ground pepper
- 4–5 medium carrots, washed and peeled
- ¼ cup walnuts
- ¼ cup almond, or other, nondairy milk
- ¼ cup olive oil
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
To make pasta dough:
Place the 2 flours and salt into a food processor and pulse twice to combine. Turn the food processor on and slowly stream in the hot water. When a ball forms, turn the processor off and place the dough on a floured surface. Knead until the surface of the dough is smooth. Cover tightly in plastic and let rest for at least 10 minutes or up to 1 hour.
To make filling:
Heat oil in a medium sauté pan on medium-high heat, add the onions and garlic and cook for approximately 5 minutes, or until translucent. Add mushrooms, season with salt and pepper. Cook until mushrooms are tender. Set aside.
In a food processor fitted with the grater attachment (or use a large box grater), grate the carrots. Remove grater attachment and carefully replace with a standard blade. Add sautéed onions and mushrooms to the food processor (and add carrots if grated separately). Pulse until combined. Add walnuts, nondairy milk, olive oil, basil, oregano and thyme. Pulse until thoroughly combined. Season to taste with salt and pepper.
To assemble:
Roll out pasta dough by hand or use a pasta machine, until the dough is paper thin and slightly translucent. Using a ravioli maker or cutting the dough into 2-inch squares, place a teaspoon of filling into the center of the bottom piece of the ravioli. Brush the edges with water to allow dough to bind more easily, then place the top piece of dough over the filling and pinch the edges to bind the seams. Move finished ravioli to a floured board as you proceed. (It helps to cover with a well-floured tea towel to keep from drying.)
To finish:
Bring a large pot of salted water to boil. Add a few ravioli at a time, cook until they float to the surface, 4 to 5 minutes. If desired, transfer ravioli to a hot nonstick sauté pan and cook for an additional minute, until the exterior is slightly crispy.
Serves 4.
