Vegan Mushroom Ravioli from the Famous Chefs of Candle Restaurants

It’s getting a little easier to find dairy-free ravioli in stores, but I still have two issues with it. One is the price, of course. Specialty food products don’t come cheap. And two is the lackluster filling. Most are a bit skimpy, and they don’t always have flavors that can stand on their own. Homemade ravioli is a little work, but it’s a fun project that can yield a big batch of the best vegan mushroom ravioli you’ve ever had. This particular recipe is enriched with vegan cashew cheese, three types of onions, and garlic. But I have tips for customizing if you want to mix things up.

Vegan Mushroom Ravioli with Dairy-Free Cashew Cheese Filling

This vegan mushroom ravioli recipe was shared with us by the authors of the Candle 79 Cookbook, back when it was released in 2011. As chefs, they created a next level dish that was actually six recipes in one! It had homemade pasta, two filling options, dairy-free creme fraiche, roasted tomato sauce, and crispy capers. Needless to say, it was a bit overwhelming, even for adventurous home cooks. So I’ve broken those recipes out into different posts, allowing you to use them altogether or enjoy their versatility in other dishes. I’ve also simplified this vegan mushroom ravioli recipe and have added options in the FAQs below.

How Can I Make this Recipe Ahead?

You have a few options for making preparation easier. First, you can keep soaked cashews in an airtight container in the refrigerator for a couple of days, or you can freeze them for longer storage. Next, you can make your pasta dough up to two days in advance. Just wrap it tightly with plastic wrap and refrigerate. Let it rest at room temperature for 30 minutes before rolling it out. The filling can also be made up to two days in advance. Finally, the finished, uncooked, dairy-free mushroom ravioli can be frozen. You can defrost it or cook it from frozen. If frozen, it will need to cook for a few minutes longer.

Can I Substitute Almonds for the Cashews?

You definitely can. Dairy-free almond cheese is great in ravioli. If you do use almonds, I recommend peeling the skins off after the almonds have soaked. They should slip off fairly easily, but you do have to do them one at a time! Macadamia nuts or pine nuts can also be good alternatives to the cashews. Or you can use a combination of nuts.

I Don’t Have Shallots or Leeks. What Can I Use?

Shallots and leeks are just different types of onions. You can simply use more white or yellow onion in place of the shallots. Green onions are a better substitute for leeks, but you can simply substitute more white or yellow onion if that’s all you have. All in all, this recipe uses 3/4 cup onion.

Can I Use Button Mushrooms?

Yes, button mushrooms, baby bella mushrooms, portobello mushrooms, oyster mushrooms, or porcini mushrooms would also be delicious in this dairy-free mushroom ravioli. Feel free to use a mushroom mix, but I wouldn’t use shiitake mushrooms as they are a bit chewier.

Can I Omit the Nutritional Yeast?

Technically, yes, but the nutritional yeast lends a cheesy flavor. If you omit it, the filling won’t have as much depth in flavor. If you are simply averse to nutritional yeast, try it in this recipe first. It’s used as a seasoning in the vegan cheese filling, and doesn’t overwhelm the flavor. As an alternative, you could substitute a little miso, maybe about 1/4 to 1/2 teaspoon. This will help to provide some of that umami taste.

What is Semolina Flour?

Notice how most dried pasta is made without eggs, but fresh pasta is frequently made with eggs. That’s often due to semolina flour. The protein content of semolina flour is higher than most other types of flour, so it helps the pasta maintain its structure. You can find semolina flour at most large grocers in the flour section, or you can order it online.

What Can I Substitute for Semolina Flour?

You can use bread flour in place of semolina flour, if needed. Bread flour is also higher in protein than all-purpose flour, and will help the dough elasticity.

What Egg Replacer Do You Recommend?

The authors used Ener-G Egg Replacer in their vegan ravioli pasta dough, but it looks like that product is being discontinued. In fact, the company might be phasing out (after 30 years!). Bob’s Red Mill, Namaste Foods, and OrgraN are some other popular options. I’ve also made egg-free ravioli dough without eggs or egg replacer, and it also works well. This recipe might work fine if you simply omit the egg replacer, but we haven’t tested it.

What Type of Oil Should I Use in the Homemade Pasta Dough?

The authors use melted palm oil. The saturated fat lends a more tender and pliable texture to the dough. But you can use refined melted coconut oil or your cooking oil of choice. Olive oil and other everyday oils should work fine.

Sauces for Dairy-Free Mushroom Ravioli

Beyond the elegant and somewhat elaborate presentation of the authors (pictured below), you can serve these dairy-free mushroom ravioli topped with any of the following:

• Your favorite store-bought marinara
• Olive oil or dairy-free buttery spread
• Creamy white wine sauce
• Red wine pasta sauce
• Dairy-free alfredo sauce
• Garlic shiitake vegan cream sauce
• Basic dairy-free pesto

Special Diet Notes: Mushroom Ravioli

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Joy Pierson, Angel Ramos, and Jorge Pineda

Vegan Mushroom Ravioli

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This pasta dish is fantastic on its own, as well as with tomato sauce, pesto, or cashew cream. It’s also terrific topped with crispy fried capers. No matter how you serve it, people are always amazed that the rich, creamy filling uses absolutely no dairy products. Please note that the Prep time is hands-on time only. The cashews need to be soaked ahead.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Entree

Cuisine: Italian

Calories: 595

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Mushroom & Cashew Cheese Filling

• 1 cup raw cashews
• 2 tablespoons olive oil divided
• ¼ cup chopped white onion
• ¼ cup chopped shallots
• ¼ cup chopped leek white and pale green parts only
• ¼ teaspoon minced garlic
• ½ pound cremini morel, or chanterelle mushrooms, stemmed and chopped
• 2 tablespoons nutritional yeast
• 1 tablespoon water
• 1 tablespoons freshly squeezed lemon juice
• ½ teaspoon sea salt

Vegan Pasta Dough

• 3 cups unbleached all-purpose flour
• 1 cup semolina flour plus additional as needed
• 1 tablespoon powdered vegan egg replacer
• ¼ teaspoon sea salt
• 2 ½ cups water or as needed (see Water Note below)
• 3 tablespoons oil
• Oil spray or more olive oil as needed

For Serving (optional)

• 1 batch Roasted Plum Tomato Sauce
• 1 batch Dairy-Free Cashew Crème Fraîche
• Minced fresh parsley or fresh basil for garnish
• Crispy capers see recipe below, for garnish

Method

 

Mushroom & Cashew Cheese Filling

1. The day before making this ravioli, put the cashews in a bowl and add enough cold water to cover them. Cover the bowl and let the cashews soak overnight in the refrigerator.
2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the onion, shallots, leek, and garlic and sauté until tender, about 5 minutes. Add the mushrooms and cook until their liquid has evaporated, about 10 minutes. Drain any excess liquid and let the vegetables cool.
3. Drain the liquid from the cashews and rinse under cool water.
4. Put the cashews, nutritional yeast, remaining 1 tablespoon olive oil, 1 tablespoon water, lemon juice, and salt in a blender or food processor fitted with the metal blade and process until smooth. Add the mushroom mixture and pulse a few times, until the mushrooms are incorporated.

Ravioli Pasta Dough

1. In a large mixing bowl, whisk together the all-purpose flour, 1 cup semolina flour, egg replacer, and salt. Add 1 1/2 cups water and oil, and mix well. Add more water as needed. The dough should be smooth and shouldn't stick to your fingers. Add a little more all-purpose flour if it becomes too sticky.
2. Press the dough into a rectangle and roll it, a small section at a time, through a pasta machine. You can roll it out in portions on a lightly floured surface if you don't have a pasta machine. You may have to repeat several times to reach the desired thickness of approximately 1/8-inch. Sprinkle the surface of the dough with a small amount of cornmeal or semolina flour to prevent the dough from sticking.
3. Cut the pasta sheets into 2-inch rounds or squares. (You can cut them into 1 1/2 inch rounds or squares for more regular-size ravioli.)
4. To assemble the vegan ravioli, put the pasta pieces on a floured surface. Place a teaspoonful of filling in the center of each square, brush the edges of the dough with a bit of water, top with another piece of pasta, and press the edges with your fingers to seal, and then crimp with a fork. Spray the ravioli with cooking spray on one side, then flip them over and spray the other side. If you don’t have cooking spray, brush both sides lightly with olive oil.
5. Bring a large pot of water to a boil and cook the ravioli until just tender, about 2 minutes.

To Serve

1. You can enjoy this ravioli with your favorite sauce (see ideas in the post above) or layer with the following.
2. Spoon the tomato sauce into shallow bowls.
3. Top the sauce with alternating layers of ravioli and cashew crème fraîche.
4. Sprinkle the ravioli with parsley and top each serving with a spoonful of crispy capers.

Nutrition

Serving: 5large ravioli (without sauces)Calories: 595kcalCarbohydrates: 80gProtein: 17gFat: 23.7gSaturated Fat: 3.9gSodium: 208mgFiber: 5gSugar: 3.9g

Notes

Water Note (from Go Dairy Free): The original recipe uses 2 1/2 cups water. We found this to be too much in a humid climate, which is why we changed it to add as needed. You can adjust the water and flour as needed. The ravioli dough should be smooth, soft, and elastic, but not sticky.

Crispy Capers Recipe: Drain 1/2 cup capers, and place them on paper towels for 10 minutes to dry. Heat 1/3 cup grapeseed oil (or other high heat oil) in a sauté pan over medium-high heat. Add the capers and decrease the heat to medium-low. Cook the capers, stirring often, until crispy, 5 to 8 minutes. Remove the capers with a slotted spoon and transfer them to paper towels to drain.

This recipe is reprinted with permission from the Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant by Joy Pierson, Angel Ramos, and Jorge Pineda. It is slightly adapted.

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Don’t forget to try their Dairy-Free Cashew Crème Fraîche!