As we get close to October (my favorite month of the year!), I thought it would be fun to kick off the fall season with some foods from my favorite fall movies.
Now, if you were a Twilight nerd like I was, then I'm sure you've seen each movie at least 100 times. As a foodie, the one scene in particular that I remember is when Bella orders that mushroom ravioli from that darkly lit restaurant with Edward in movie #1. Maybe it was just the movie or Edward's mysterious lure, but I've never wanted mushroom ravioli so much in my life. I made the choice that I must have it.
However, after buying a disgusting frozen, pre-made version many years ago, I decided that perhaps it was just all glitz and glam with that dish.
But, since it's almost October, I thought I'd give it a try again, but this time it would be made from the Sunday Funday of VA kitchen.
Not gonna lie, this took three hours to prep and cook. But, if you've got the time and ambition, go for it. Give this dish a try, throw Twilight on the tv, and I hope you do something fun this Sunday!
Please note: The ravioli and sauce ratio is very different! You will have a TON of sauce leftover. We will be using the leftovers for an alfredo with angel hair pasta for dinner tomorrow. Get creative and make something new with the sauce, or double the filling recipe and have enough for more raviolis!
Ingredients
Ravioli:
1 1/2 cup flour
1/4 tsp. sea salt
1/4 cup water (add more at 1 tbsp. at a time as needed)
1/4 cup almond milk (for sealing)
Sauce:
1 cup white wine (I used a cheap Pinot Grigio)
1 can coconut cream
1/2 large shallot (diced small)
1 cup Better than Bouillon No-Chicken broth
2 1/2 tbsp. flour
2 tbsp. sun-dried tomatoes (diced small)
1 tbsp. fresh parsley (diced small)
1 tbsp. fresh thyme (diced small)
1 tbsp. minced garlic
1 tbsp. vegan butter
1/2 cup Follow Your Heart vegan Parmesan cheese (diced small)
Filling
1 cup portabella mushrooms (diced small)
2 tbsp. sun-dried tomatoes (diced small)
1 tbsp. vegan butter
1/2 large shallot (diced small)
1 tbsp. minced garlic 1 tbsp. fresh parsley (diced small) 1 tbsp. fresh thyme (diced small)
1/4 cup Follow Your Heart vegan Parmesan cheese (diced small)
Directions
Prep all ingredients and set aside.
For the filling: In a medium sized skillet, add the vegan butter to the pan on medium-high heat. Once melted, add all the ingredients and sautè for 2-3 minutes, stirring frequently. Remove from heat and set aside.
For the ravioli: In a large bowl, add the flour and the salt. Stir. Next, fold in the vegan eggs and water. Remember, if the dough is too floury, add more water, 1 tbsp. at a time. Knead on a floured surface until dough ball is created. Wrap up dough ball with saran wrap and refrigerate for 30 minutes.
Sprinkle a large surface with flour and knead dough. Form dough into a ball and cut in 2. You may want to cut the half into half again, since these are big pieces. On the floured surface, roll out the dough into a very thin layer. Cut off the edges, so that the thin layer of dough makes a square or rectangular shape. Cut the dough horizontally making stripes about 1" thick.
Place a small amount of the filling on one side of the dough strip. Cut off any over hanging dough.Taking your finger tip in the almond milk, go around the edge of the dough strip. Fold over the strip to close off the ravioli and press down on the edges to seal. Take a fork, and press down the edges of the ravioli the whole way around. Repeat this process until you run out of filling. Set aside.
In a large pot, add water and a pinch of salt. Bring to boil, and carefully add the ravioli. Boil for 5 minutes. Remove from heat and drain. Set aside.
While the ravioli is boiling, start the sauce.
For the sauce: In a medium sized skillet, add the vegan butter. Once melted, add the shallots and garlic. Sautè for 1 minute. Add the flour and whisk. Next, add the broth, wine, sun-dried tomatoes, parsley, thyme, Parmesan cheese, and coconut cream. Whisk until well combined. Bring to boil on high heat, stirring frequently. Once the sauce begins to thicken, reduce heat to low, and continue to stir. Remove sauce from heat and allow to cool slightly, as it will be better for the sauce to continue to thicken. Pour warm sauce over warm ravioli and enjoy!
