Holiday plates are cleared, bellies are full, and the new year calls for fresh resolutions. This year, join the Veganuary movement straight from the UK: commit to plant-based eating throughout January. As a seasoned vegan chef, I've crafted this indulgent vegan ravioli recipe to make it effortless and delicious.
Why join Veganuary?
Whether for your health, animal welfare, or the planet's future, every bit counts. No need to go fully vegan forever—if you eat animal products daily, start with one plant-based day a week. Small steps lead to big change, backed by years of guiding others through sustainable shifts.
Tips for success If you've tried vegan eating before, you know a great recipe makes all the difference. Plant-based meals can be just as rich and comforting. This ravioli delivers creamy, cheesy flavor entirely from plants—proving you won't miss a thing during Veganuary.
Ravioli with cheese-walnut filling, fried mushrooms, and green herb butter sauce
Vegan
Ingredients
for 4 people
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 garlic clove
1 tsp lemon zest
100 ml water
1 tbsp olive oil
salt and pepper
Preparation method
1. Place the 00 flour and chickpea flour in a bowl, mix briefly, and make a well in the center. Pour the olive oil and water into the well and gradually bring the mixture together with your hands. Transfer to a counter and knead for 5 minutes into a firm dough. Roll into a ball, wrap in plastic wrap, and chill in the fridge for 10 minutes.
2. Meanwhile, make the filling: coarsely chop 250 g of walnuts in a food processor, transfer to a bowl, and mix in 150 g Violife Grated Mozzarella. Roughly chop the remaining walnuts for garnish.
3. Remove the pasta dough from the fridge, divide into four pieces, and pass through a pasta machine, starting at the widest setting and progressing to the narrowest for thin sheets. Lay on a floured surface and cut into 10 cm wide strips if needed.
4. Spoon 1-tablespoon mounds of filling onto one dough strip, spaced 2 cm apart. Top with another strip, press gently around filling to remove air, and cut ravioli using a mold or glass. Repeat for all strips.
5. Reroll dough trimmings through the pasta machine and repeat step 4 until dough and filling are used.
6. Bring a large pot of salted water to a boil. Cook ravioli in batches of 5, removing when they float. Keep warm on a plate.
7. Tear mushrooms into pieces, heat a pan over high heat, and fry for 3-4 minutes until golden.
8. For the sauce, finely chop sage, parsley, 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.
9. Plate ravioli, top with mushrooms, remaining cheese and walnuts, and herb butter sauce. Serve immediately!
