Spinach Ravioli with Mushroom

Spinach Ravioli with Mushroom

Recipe by JanCCourse: Appetizers, Dinner, Lunch, Side Dish


Prep time


Cooking time




  • For the Ravioli
  • 2 tsp olive oil

  • 1/2 tsp salt

  • 3/4 cup water (150 ml)

  • 1 1/4 cup flour* (150 g)

  • 1 1/4 cup semolina flour (150 g) (or sub more regular flour)

  • For the Spinach Filling
  • 7 oz frozen spinach (200 g), thawed

  • 5 tbsp Vegan Parmesan (50 g), grated

  • 3,5 oz plant-based cream cheese (100 g) (or cashew ricotta*)

  • salt, pepper (to taste)

  • For the Mushrooms
  • 10 oz mushrooms (300 g)

  • 2 garlic cloves chopped

  • 1 tbsp olive oil

  • 2-3 tbsp soy sauce

  • salt, pepper, to taste


  • Pasta dough
  • Mix the flour, semolina and salt. Pour in water and olive oil and knead to a smooth dough.
  • Then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.
  • Spinach filling
  • Thaw spinach, squeeze to remove excess water and chop.
  • Add vegan parmesan, plant-based cream cheese / ricotta and the spices. Mix everything and season to taste.
  • To make ravioli
  • Roll out the prepared pasta dough thinly on a lightly floured surface.
  • Cut out circles with a round form. Place approx. 1 tbsp of the spinach filling in the center of each circle. Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork.
  • Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface.
  • Then remove with a foam ladle and drain.
  • Fried mushrooms
  • Heat the olive oil in a pan and fry the mushrooms for about 3 minutes until lightly browned.
  • Add chopped garlic and roast for about 30 seconds more. Then deglaze with soy sauce, reduce the heat and sauté for further 2-3 minutes.
  • Stir in the drained ravioli. Season with salt and pepper to taste. Garnish with fresh herbs. Ready for serving.
Spinach Ravioli With Mushroom
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