The other day I felt a bit adventurous and decided to create my own pasta. We had four big, beautiful portobello mushrooms that needed to be eaten, so I thought ravioli would be perfect. I started in the kitchen a little earlier than usual since it was my first time making such a meal and I thought I would need the extra time. It’s a good thing I did so because I needed all the time I could get. Making this meal from start to finish took a total of two hours. If I had a recipe, knew what I was doing, didn’t have a baby attached to my legs, dogs fighting, or my husband talking about his entire day..the meal would have probably taken an hour. I also had to measure everything and write it all down so that took a bit of time as well. This recipe turned out great though!! The whole family loved it! My husband couldn’t get enough, we were both extremely satisfied, and our one year old ate until he was almost sick. Zaylen ate a lot of this pasta and sauce! This is the perfect recipe for a cooler evening when you want something warming and filling. I named it “Super Ravioli” because it is filled with super ingredients!! Original, I know. But the ingredients are all such good foods for us and “super” seemed like a great fit. Kale, mushroom, onion, garlic, flax powder, apple cider vinegar, coconut oil, and hemp seeds are all power foods when it comes to eating real food. I can’t even count the amount of Omegas, Amino Acids, Calcium, Vitamins A and C, Magnesium, and many other healthy levels there are in this power packed pasta! There was some pasta dough and filling left over at the end, but I used it all up by cutting small strips of pasta dough and making noodles for Zaylen, and I added extra filling on top of our dishes after they were plated. Other than that, this is a pretty accurate recipe. I hope you will give it a try and I hope you enjoy it!! Family Super Ravioli Ingredients 4 cups of flour (I used white whole wheat flour) 2 cups of water 4 portobello mushrooms, chopped 1 onion, chopped 2 cups kale, chopped 4 cloves of garlic, chopped 2 tablespoons vegan butter 1 tablespoon coconut oil 1 tablespoon flax powder 1 tablespoon hemp seed 1 teaspoon apple cider vinegar Dash of salt and pepper Directions: For the dough, knead the flour and water together in a stand mixer, cover in plastic wrap and let it sit in the refrigerator for at least 30 minutes. In a large pan, heat the vegan butter and coconut oil. Saute the chopped mushrooms, onions, and garlic. Add the flax powder, hemp seeds, apple cider vinegar, and kale until everything is cooked down. Add salt and pepper to taste. After the filling has cooked down, let it cool before stuffing the pasta. Cut the dough into four pieces and roll out each piece into a thin rectangular shape. Place rounded scoops of filling on one sheet of pasta dough, place another sheet of pasta dough on top, press down around each scoop, use a pastry cutter to cut ravioli shapes. Boil water and a lot of salt in a big pot (It needs to be a really big pot with a ton of salt!). Add raviolis to the boiling water giving a few seconds between each one. It will take about 4-5 minutes to cook, you will know they are done when they rise to the top. Ginger Red Pepper Sauce Ingredients 2 tablespoons vegan butter ½ teaspoon ginger, minced 2 cloves garlic, minced 1 red pepper, roasted 3 cups almond milk 2 tablespoons flour Dash of salt and pepper Directions: Saute the garlic and ginger and place into a small bowl. Melt the vegan butter in the same sauce pan. Add the flour to the butter and whisk to create a roux. Once the flour/butter is thick, slowly add the almond milk and continue to whisk. In a chopper or food processor, blend the roasted red pepper and the garlic/ginger mix. Add this to the sauce pan. Add salt and pepper to taste. Let the sauce simmer until the dish is ready to serve. Once the raviolis and sauce are both done, you can mix them together or just add the sauce on top of the pasta. I put the sauce on top and added some leftover filling. Enjoy!!!
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