Raviolis de champiñones con salsa Alfredo de ajo vegana

Ingredientes

• 1 shallot (or small onion), finely minced
• 8 oz portobello mushrooms, finely chopped
• 2 cloves garlic, minced
• 1-2 Tbs fresh parsley, finely chopped
• 1/4 cup vegan parmesan
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp nutmeg
• 15-20 won ton wrappers (3.5" square)
• Vegan Garlic Alfredo Sauce

Preparación

1. 1

   Finely mince the onion and add to a skillet. Saute in a little water or veg broth until softened

2. 2

   Add chopped mushroom and cook until reduced and they have released their liquid

3. 3

   Stir in garlic and parsley and simmer 30 seconds

4. 4

   Add vegan parm and seasonings and cook until liquid has evaporated

5. 5

   Remove from heat and allow to cool

6. 6

   Bring a pot of salted water to a boil (about 1 tsp of salt to 3 qts of water)

7. 7

   Next, place a won ton wrap on a clean dry surface

8. 8

   Spoon 1 Tbs of the filling into the center

9. 9

   Wet the left and bottom edge of the wrapper with water and then carefullythe fold opposite corner down to form a triangle. Press down on edges to seal.

10. 10

    Repeat until all the filling has been used

11. 11

    Carefully drop 5-6 ravioli at a time into the boiling water

12. 12

    Remove when the ravioli begin to float (about 1-2 min)

13. 13

    Serve with sauce, fresh basil, and vegan parm