January's Veganuary challenge, inspired by the UK tradition of ditching animal products for the month, calls for creative plant-based dishes. Our expert-tested recipe delivers: fresh ravioli stuffed with a creamy cheese-walnut filling, topped with golden fried mushrooms and a vibrant green herb butter sauce.
Ingredients
For 4 servings
- 350 g mixed mushrooms
- 200 g Violife Grated Mozzarella
- 200 g 00 flour for fresh pasta
- 125 g Flora Plant unsalted
- 200 g walnuts
- 50 g chickpea flour
- 10 g sage
- 10 g parsley
- 10 g tarragon
- 1 clove of garlic
- 1 tsp lemon zest
- 100 ml water
- 1 tbsp olive oil
- salt and pepper
Instructions
- Combine 00 flour and chickpea flour in a bowl, mix, and form a well. Add olive oil and water, then knead into a firm dough on a work surface for 5 minutes. Shape into a ball, wrap in plastic, and chill for 10 minutes.
- For the filling, pulse 250 g walnuts in a food processor until coarsely chopped. Mix with 150 g Violife Grated Mozzarella in a bowl. Roughly chop remaining walnuts for garnish.
- Divide chilled dough into four pieces. Pass through a pasta machine from widest to narrowest setting to create thin sheets. Cut into 10 cm strips as needed on a floured surface.
- Spoon filling in 1-tbsp mounds onto a dough strip, spaced 2 cm apart. Top with another strip, press out air, and cut ravioli using a mold or glass. Repeat with all dough.
- Repass scraps through the machine and continue until dough and filling are used.
- Boil salted water in a large pan. Cook ravioli in batches of 5 until they float; remove and plate.
- Tear mushrooms into pieces and fry in a hot pan over high heat for 3-4 minutes until golden.
- For herb butter, finely chop sage, parsley, and tarragon; crush garlic; grate lemon zest. Melt Flora Plant in a pan over medium heat, add aromatics, and simmer 2-3 minutes until fragrant and garlic is golden.
- Plate ravioli with fried mushrooms, remaining cheese and walnuts, and herb butter. Serve immediately.
Recipe and image: Flora Plant and Violife
