Vegan porcino ravioli

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I spent the last weekend of my holidays in Styria at my grandparent’s house. As my grandpa has a forest, we went there early  on Sunday morning to look for mushrooms, especially porcinos because now it’s the best time for them.

We came home with 3,5kg of porcinos and I had to carry them all the way back to Vienna because I had to go home by train. In the cookbook ‘La Veganista‘, which I presented you as the cookbook of the month in August, I found a recipe for self made ravioli with mushroom filling. I never tried to make them before and so decided to try. The recipe takes quite a long time because the noodle dough has to be refrigerated for 1 hour but it is absolutely worth it. I first was worried if the ravioli would survive the water and would crack but everything went well. You can of course fill the Ravioli with anyting you like!

Ingredients:

Ravioli:
300g flour (type 405) (I used whole spelt flour and used 50ml more water)

1 heaped teaspoon soy flour

1 pinch turmeric powder

1/2 teaspoon salt

Filling:
1/2 onion

200g porcinos

2 tablespoons plant oil

salt

freshly ground black pepper

1 tablespoon soy sauce

1 tablespoon lemon juice (freshly squeezed if possible)

3 parsley stalks

1: For the Ravioli, combine flour, soy flour, turmeric and salt, add 150ml water (I used 200ml because I used whole spelt flour) and knead it until it gets a smooth noodle dough. Form a bowl, cover it with clingfilm and refrigerate for 1 hour.

2: Peel and chop the onion. Clean the Porcinos and dry them with a tissue if necessary, chop them. Heat the oil in a pan and roast them for about 3 minutes on high heat. Ad the chopped onion and roast for another 3 minutes on medium heat. Season with salt, pepper, soy sauce and lemon juice. Remove from heat and allow to cool completely.

3: Wash the parsley and dry. Finely chop the leaves and add to the mushrooms. Squash the mixture a little with a fork to make it smoother.

4: Thinly roll out the noodle dough on a lightly floured surface and cut out circles using for example a glass. Place 1 teaspoon of filling in the centre of every circle. Close the Ravioli and fix the edges with a fork.

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5: Bring salted water to a boil. Once the water is boiling, reduce the heat and add the Ravioli. Cook for about 3 minutes (it depends on the texture of the dough (the flour, the thickness…). Remove from water and serve right away!

As I am always very busy during the schooldays, I do a lot of food preparation for days on which I don’t have time to cook or on which I am just too exhausted. So I always try to prepare food that you can freeze as well.

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How to freeze the Ravioli:

1: Cook the Ravioli.

2: Let them cool.

3: Place the Ravioli in a box (the shouldn’t touch each other) and add parchment paper between each layer.

4: Close the box and place in the freezer.

5: When using them, remove from freezer, cook for 3 minutes.

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Enjoy,

Nadja & Noemi (:

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