Mushroom Ravioli with Vegan Garlic Alfredo

Nothing screams comfort food more than Mushroom Ravioli, especially with a guilt-free Alfredo Sauce you can drizzle over the top! Feeling deprived yet?

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Finely mince the onion and add to a skillet. Saute in a little water or veg broth until softened
2. 2Add chopped mushroom and cook until reduced and they have released their liquid
3. 3Stir in garlic and parsley and simmer 30 seconds
4. 4Add vegan parm and seasonings and cook until liquid has evaporated
5. 5Remove from heat and allow to cool
6. 6Bring a pot of salted water to a boil (about 1 tsp of salt to 3 qts of water)
7. 7Next, place a won ton wrap on a clean dry surface
8. 8Spoon 1 Tbs of the filling into the center
9. 9Wet 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. 10Repeat until all the filling has been used
11. 11Carefully drop 5-6 ravioli at a time into the boiling water
12. 12Remove when the ravioli begin to float (about 1-2 min)
13. 13Serve with sauce, fresh basil, and vegan parm