Spinach Ravioli with Mushrooms (vegan)

Ingredients

• 1 1/4 cup (150 g)flour (gluten-free if needed)
• 1 1/4 cup (150 g)semolina flour (or more regular flour)
• 1/2 tspsalt
• 3/4 cup (150 ml)water
• 2 tspolive oil
• 7 oz (200 g)frozen spinach, thawed
• 3.5 oz (100 g)plant-based cream cheese (or cashew ricotta)
• 5 tbsp (50 g)vegan Parmesan, grated
• to tastesalt and pepper
• 2garlic cloves, chopped
• 1 tbspolive oil
• 10 oz (300 g)mushrooms
• 2–3 tbspsoy sauce
• to tastesalt and pepper

Instructions

1. 1

   Mix the dough

   Combine the flour, semolina and 1/2 tsp salt. Mound the mixture and make a well in the centre. Pour in the water and 2 tsp olive oil, then knead until smooth.

2. 2

   Chill the dough

   Shape the dough into a ball, wrap it in cling film and refrigerate for at least 1/2 hour.

3. 3

   Prepare the spinach

   Thaw the spinach, squeeze out excess water and chop it.

4. 4

   Mix the filling

   Stir the spinach together with the vegan Parmesan, plant-based cream cheese or ricotta, and salt and pepper. Taste and adjust the seasoning. If the filling seems too dry, add a little plant-based cream or milk.

5. 5

   Roll the dough

   On a lightly floured surface, roll out the prepared dough thinly.

6. 6

   Shape the ravioli

   Cut out circles using a round cutter or a glass about 3 inches across. Put approximately 1 tbsp of filling in the centre of each circle. Brush the edges with a little water, fold each circle over into a half-moon and seal carefully with your fingers, then press the edges lightly with a fork.

7. 7

   Cook the ravioli

   Bring salted water to the boil in a large pan. Slide in the ravioli and simmer for 3–4 minutes, until they float to the surface.

8. 8

   Drain the ravioli

   Lift out the ravioli with a slotted spoon and drain them.

9. 9

   Brown the mushrooms

   Heat 1 tbsp olive oil in a frying pan and fry the mushrooms for about 3 minutes, until lightly browned.

10. 10

    Finish the topping

    Add the chopped garlic and cook for about 30 seconds. Pour in the soy sauce, lower the heat and sauté for a further 2–3 minutes.

11. 11

    Toss and serve

    Stir the drained ravioli into the mushrooms. Season with salt and pepper to taste, garnish with fresh herbs and serve.

What are ravioli?

Ravioli are Italian filled pasta, traditionally made by enclosing a savoury filling between sheets of dough. This version uses a spinach and vegan cheese filling, folded into individual half-moon parcels.

Semolina adds a pleasantly firm character to the dough, while the mushroom topping brings savoury depth. The filling and topping make the dish satisfying without relying on dairy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 5g protein, 23g carbs, 4g fat.

The flour and semolina provide most of the carbohydrates, while the olive oil and plant-based cheese contribute much of the fat. Spinach, mushrooms and the vegan cheese products contribute some protein, though the amount depends on the brands used. A side of vegetables or salad can round out the plate.

The dough ingredients

Flour and semolina: Combining the two gives the pasta dough structure and a slightly hearty texture. The recipe also allows more regular flour in place of the semolina.

Water and oil: These bring the dry ingredients together into a smooth dough. Knead until evenly combined before wrapping it to chill.

Getting the filling right

Spinach: Squeeze it thoroughly after thawing; excess water can make the filling loose and difficult to seal inside the dough.

Creamy ingredients: Vegan cream cheese or cashew ricotta binds the chopped spinach with the grated vegan Parmesan. If the mixture feels dry, the method suggests loosening it with a little plant-based cream or milk.

Sealing each parcel

Thin dough: Roll it out evenly on a lightly floured surface so the circles can fold around the filling without becoming bulky.

Firm edges: Keep the filling in the centre, moisten the edges with water and press out trapped air as you seal. Finish with a light fork press to help close the seam.

When the ravioli are cooked

Simmer the ravioli for 3–4 minutes in salted water. They are ready when they float to the surface, so watch the pan rather than letting them boil vigorously.

Lift them out with a slotted spoon and drain before adding them to the mushroom pan. Handle them gently so the filled parcels stay intact.

The mushroom topping

Mushrooms: Give them about 3 minutes in the hot oil to develop a light brown colour. Add the garlic afterwards so it cooks briefly without taking on too much colour.

Soy sauce: Add it after the garlic, then lower the heat and sauté for another 2–3 minutes. Toss in the ravioli once they have drained, and season to taste.

Serving ideas

Serve the ravioli straight from the pan, while the pasta is warm and the mushroom topping is savoury and glossy. Fresh herbs are suggested as a garnish in the method.

For a more substantial plate, pair it with a crisp green salad or cooked vegetables. Keep any side simple so the filled pasta remains the focus.

Recipe notes & tips

• Squeeze the thawed spinach well before chopping it for the filling.
• Keep the rolled dough lightly floured so it is easier to handle without drying it out.
• Use roughly 1 tbsp of filling per circle and leave a clear border for sealing.
• Seal the edges carefully and press out any trapped air before using the fork.
• Cook the ravioli in batches if needed so they have room to move in the pan.
• Taste the mushroom mixture before adding extra salt, as soy sauce is already savoury.

Variations

• Use cashew ricotta: Swap it for the plant-based cream cheese in the spinach filling.
• Change the flour: Use more regular flour in place of the semolina as suggested in the recipe.
• Try gluten-free flour: Use a gluten-free flour option if needed for the dough.
• Adjust the mushrooms: Slice them evenly so they brown at a similar rate.
• Add fresh herbs: Use them as a finishing garnish when serving.

Common mistakes to avoid

• Wet spinach: Squeeze out excess water before mixing, or the filling may become loose.
• Overfilled circles: Stick to about 1 tbsp per circle so the edges can close properly.
• Dry edges: Brush the rims with a little water before folding and sealing.
• Rough boiling: Simmer the ravioli gently for 3–4 minutes to help keep them intact.
• Garlic added too early: Add it after the mushrooms have browned slightly and cook it for about 30 seconds.
• Skipping the chill: Refrigerate the wrapped dough for at least 1/2 hour as directed.

How to store

Refrigerate leftover cooked ravioli and mushrooms in a sealed container and use within 2–3 days. Reheat gently in a frying pan until hot throughout, adding a small splash of water if the mixture seems dry.

Frequently asked questions