Vegan porcino ravioli


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!


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

1/2 onion

200g porcinos

2 tablespoons plant oil


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.


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.



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.



Nadja & Noemi (:


6 thoughts on “Vegan porcino ravioli

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