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Mushroom Ravioli with Vegan Garlic Alfredo

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 3 min
  • Total Time: 33 minutes
  • Yield: 15-20 Raviolis 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American, Vegan


Nothing screams comfort food more than Mushroom Ravioli, especially with a guilt-free Alfredo Sauce you can drizzle over the top! Feeling deprived yet?


  • 1 shallot (or small onion), finely minced
  • 8 oz portobello mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1-2 Tbs fresh parsley, finely chopped
  • 1/4 cup vegan parmesan
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp nutmeg
  • 15-20 won ton wrappers (3.5" square)
  • Vegan Garlic Alfredo Sauce


  1. Finely mince the onion and add to a skillet. Saute in a little water or veg broth until softened
  2. Add chopped mushroom and cook until reduced and they have released their liquid
  3. Stir in garlic and parsley and simmer 30 seconds
  4. Add vegan parm and seasonings and cook until liquid has evaporated
  5. Remove from heat and allow to cool
  6. Bring a pot of salted water to a boil (about 1 tsp of salt to 3 qts of water)
  7. Next, place a won ton wrap on a clean dry surface
  8. Spoon 1 Tbs of the filling into the center
  9. Wet the left and bottom edge of the wrapper with water and then carefullythe fold opposite corner down to form a triangle. Β Press down on edges to seal.
  10. Repeat until all the filling has been used
  11. Carefully drop 5-6 ravioli at a time into the boiling water
  12. Remove when the ravioli begin to float (about 1-2 min)
  13. Serve with sauce, fresh basil, and vegan parm

Keywords: mushroom ravioli