Description
Nothing screams comfort food more than Mushroom Ravioli, especially with a guilt-free Alfredo Sauce you can drizzle over the top! Feeling deprived yet?
Ingredients
Scale
- 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
Instructions
- Finely mince the onion and add to a skillet. Saute in a little water or veg broth until softened
- Add chopped mushroom and cook until reduced and they have released their liquid
- Stir in garlic and parsley and simmer 30 seconds
- Add vegan parm and seasonings and cook until liquid has evaporated
- Remove from heat and allow to cool
- Bring a pot of salted water to a boil (about 1 tsp of salt to 3 qts of water)
- Next, place a won ton wrap on a clean dry surface
- Spoon 1 Tbs of the filling into the center
- Wet the left and bottom edge of the wrapper with water and then carefullythe fold opposite corner down to form a triangle. Press down on edges to seal.
- Repeat until all the filling has been used
- Carefully drop 5-6 ravioli at a time into the boiling water
- Remove when the ravioli begin to float (about 1-2 min)
- Serve with sauce, fresh basil, and vegan parm
Keywords: mushroom ravioli