Meatless Monday #11: Oyster mushroom and soft cheese ravioli

In celebrating National Vegetarian awareness week last week we decided to try our hand at making some vegetarian ravioli. While I was wondering what filling we were going to making I found the most beautiful Oyster mushrooms that are grown by a local gardener in my neighbourhood and so this recipe was born. This was my first time cooking with oyster mushrooms and I am in love. I love their meatiness. Plus they contain statins which work to reduce cholesterol.

You will need:

Ravioli filling

1 Tbsp butter

1 brown onion, diced

1 red onion, diced (you can replace this with 1 leek)

2 cups Oyster mushrooms, chopped (I used King and Grey, but you could use any meaty mushroom you enjoy)

1 cup Ricotta cheese

125 gr Goat’s cheese

2 Tbsp fresh Rosemary, minced

Salt and freshly ground pepper to taste

This is how:

  1. Fry the onions (and leek if you are using one) in the butter over a medium heat for a few minutes.
  2. Add the mushrooms to the onions and sauté for a few minutes until the mushrooms become soft and start to brown. Remove the pan from the heat and allow the mixture to cool.
  3. Mix the ricotta, goat’s cheese, and rosemary in a bowl.
  4. When the mushroom mixture has cooled blitz it in a blender for no longer than a minute. You don’t want a paste, you only want the mixture a little smoother and less chunky. Add the blitzed mushroom mixture to the cheese mixture and mix well. Season with salt and pepper to taste.
  5. To make the ravioli – use your favourite pasta dough recipe. I love the Spinach pasta I shared earlier in the year. Click here for the recipe – https://enroutefoodie.co.za/meatless-monday-7-spinach…/  
  6. After you have passed the dough through a pasta machine a few times set the thin long sheet of pasta on a floured counter. Spoon balls of the mixture onto half of the sheet of pasta leaving enough space between the scoops of mixture. Carefully fold the other half of the sheet over the scoops of mixture and press out rounds of pasta with a cookie cutter or glass. Seal the ravioli by pressing softly along the sides with your finger. Make sure the ravioli is sealed well. * Some people prefer to brush egg wash around the edge of the ravioli and crimp the edge with a fork.
  7. While making the ravioli place a pot of water on a medium to high heat. Once your water is boiling, drop a few ravioli into the boiling water at a time. Let them cook until they start floating (this will only take a few minutes). Scoop them out of the water, plate them immediately and serve with a glug or two of olive oil or drizzle them with a few tablespoons of melted butter. Finish with a sprinkle of Parmesan cheese and a pinch of salt and pepper.

Enjoy!

xxx

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