Vegan Spinach & Mushroom Ravioli [No Oil]

Once you make this at home, store-bought ravioli will be a thing of the past! It is easy, inexpensive and O So Delicious! (And... if you don't have a pasta press - like me - it's a great workout too!)

Spinach & Mushroom Ravioli with Marinara Sauce

To create the pasta dough, mix together in a bowl:

3 cups Bread Flour

1/2 tsp Salt

1 1/4 cup warm (not hot) soy milk

2 Tbsp Cornstarch

Knead dough until smooth, then let it rest (covered) for 30 minutes.

While dough is resting, chop:

One bag of Spinach

6-8 Mushrooms

1 small Onion

Handful of Basil Leaves

Lightly sauté ingredients in a bit of water with 1/2 tsp Salt and 1 tsp Garlic Powder until vegetables are tender, but not "mushy". Strain excess liquid, set aside.

Cut the dough into 6 pieces. These smaller pieces will make it much easier to roll out and you're able to keep the rest of the dough moist by keeping it covered with a towel or wax paper.

In order to make the round Ravioli as pictured, you will need two sizes of glass jars or a cookie cutter and small glass. (I used an old mustard jar and a shot glass - it worked great!)

In a small bowl, fill about halfway with cold water and put a couple of ice cubes in to keep it cold. Set aside.

Begin rolling the dough using smooth strokes as you would a pie crust. You will want the dough to be very thin. (you should be able to see your hand through the dough when you hold it up). To keep dough from sticking to the counter, use tiny amounts of flour (too much makes the dough tough) and flip the dough over occasionally.

When you've reached the desired thickness, cut out circles using the larger size jelly jar or juice glass.

On half of the circles, place a small amount of filling (see photo - you don't want too much, or they won't seal properly)

Take the other half of the circles - one-by-one - and lightly coat the edge of the dough with your finger using your ice water. Place over the top of a circle with filling, then press down with the smaller glass creating a good seal. Lightly push the edges together to complete the process.

Put the finished Raviolis on a cookie sheet in the freezer. You can cook them immediately when you finish creating them, or place the frozen Ravioli in a zip bag for a quick "heat and eat" dinner on another night.

It's a lot of work the first time you do it, but after a while you kind of get into the groove of it and it's almost zen! That being said, you can BET that I've added to my Amazon wish list, Pasta Machine and a Ravioli Press!

Cook Ravioli (frozen or fresh) for 10-12 minutes in boiling, salted water, then top with your home-made Marinara Sauce or your favorite sauce-in-a-jar and serve.