Meatless Monday:Mushroom Ravioli with Sundried Tomato and Basil Sauce

Sharing a pasta dish can be very romantic - that's amore! Show your loved one how much you care by taking the time to prepare this ravioli recipe from scratch.

Vegan Recipe
Serves two


For the ravioli dough 
200g flour (I used spelt for a 'whole wheat' taste)
2 tbsp organic extra virgin olive oil
Cold water

For the filling 
120g chestnut mushrooms
1/2 large onion
1 clove garlic, peeled
1 tbsp oil
1 tbsp nutritional yeast
1 tsp oregano

For the sauce 
1/2 large onion
2 cloves garlic, peeled
40g sundried tomatoes, drained of oil
Carton organic chopped tomatoes
pinch stevia
1 tsp dried basil

Place the flour in a bowl and make a 'well' in the centre.  Add the oil and some cold water. Mix with your hands, continuing to add a little cold water at a time until the mixture forms a dough.  
Knead the dough for 5-10minutes then cover with cling film and place in the fridge for at least  half an hour. 
Meanwhile make the filling and sauce.  Finely chop the onion, garlic and mushrooms in a blender.
Fry the onion, garlic and mushroom mixture in oil.  Add the nutritional yeast and dried oegano and continue to fry over a low heat.  The mixture should be quite dry.
To make the sauce finely chop the onion, garlic and sundried tomatoes in a blender. Transfer to a saucepan and add the chopped tomatoes, the stevia and dried basil.  Bring to the boil then simmer for 5-10minutes.
Cut the dough into pieces and roll out thinly.  
Make circles in the dough using an upturned cup (or a cutter if you have one) and place a little of the filling on each circle.  Fold in two and use a fork to seal the edges.  
Place in a pan of boiling, salted water and reduce the heat to a simmer.  The ravioli are cooked when they float to the top of the water.

Janet x

Recipe Copyright © 2015 40plusandalliswell    

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