Homemade pasta might seem daunting, but this simple – yet oh-so impressive – recipe will change your mind. Ravioli parcels are filled with earthy shiitake mushrooms, fragrant thyme, vegan cheese and a hint of soy sauce for umami depth, before being stirred through fresh pesto. Plate up and serve alongside a peppery rocket salad.
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Yields:
4 serving(s)
Prep Time:
45 mins
Cook Time:
20 mins
Total Time:
1 hr 5 mins
Cal/Serv:
897
Ingredients
For the pasta
400 g pasta flour, plus extra to dust
4 Tbsp. extra virgin olive oil
Semolina flour, dust
For the filling
2 Tbsp. olive oil
500 g shiitake mushrooms, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp. fresh thyme leaves, finely chopped
1 tsp. soy sauce
75 g vegan cheese
For the pesto
large bunch fresh basil, leaves picked and stalks reserved
50 g pine nuts
1 finely grated lemon zest and juice
1 garlic clove, crushed
2 Tbsp. nutritional yeast flakes
125 ml extra virgin olive oil
Directions
Step 1To make the pasta, put the flour, oil and 200ml water into a food processor and whizz until mixture resembles breadcrumbs. Turn out on to a lightly floured work surface, bring together into a ball and knead dough for 2-3min, until smooth and elastic. Wrap in cling lm and leave to rest at room temperature for 30min.
Step 2For the filling, heat 1tbsp of the oil in a large frying pan over high heat. Add the mushrooms and fry for 5-6min until golden, stirring occasionally. Remove with a slotted spoon and set aside. Return pan to heat and add remaining oil. Add the onion and fry for 5min until softened. Stir in the garlic, thyme, soy sauce and fry for 1min. Return mushrooms to the pan, add vegan cream cheese and mix thoroughly. Set aside to cool.
Step 3Divide the dough into quarters. Working with one quarter at a time and keeping the others tightly wrapped, dust worktop lightly with semolina our and roll out each quarter with a rolling pin into a long rectangular sheet thin enough to just see the work surface through it. Put small, neat tablespoonfuls of the filling along the sheet, spacing them 3cm apart. Don’t be tempted to overfill, or the mixture will leak during cooking.
Step 4Roll out a second quarter of the pasta as before and lay it on top of the lower sheet. Using your fingers, carefully press the layers of pasta together around and in-between the filling. Use a knife or a pizza wheel to cut between each filling to make squares, making sure there is a pasta border around the filling. Press the edges together with your fingers to seal. Dust lightly with semolina four. Repeat with remaining dough and filling.
Step 5To make the pesto, reserve a few basil leaves for garnish. Put the basil and stalks, the rest of the pesto ingredients, and some seasoning into a food processor. Pulse until combined but not completely smooth. Set aside.
Step 6Bring a large pan of water to the boil. Add the raviolis to the pan (you will need to do this in batches), making sure the pan isn’t too crowded. Cook for 3-4min or until pasta is just tender. Remove with a slotted spoon into a large bowl and cook remaining ravioli. Spoon pesto into bowl and gently fold through to coat the ravioli. Divide among 4 warmed bowls, scatter over the reserved basil leaves and serve.
Per serving:
Calories: 897
Protein: 17g
Fat: 54g
Saturated fat: 8g
Carbs: 84g
Sugars: 5g
Fibre: 8g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
