Mushroom Ravioli

I made this for a friend's birthday on the weekend and it was fairly tasty. The homemade ravioli was a bit fiddly and the filling needed a little more something (maybe salt or Parmesan cheese). It's not my recipe but I can't remember where I got it, but I've changed a few things to make it vegan. It's a really great gluten free fresh pasta recipe, you could add any filling you liked. The sauce is a recipe from Maple Spice. I made the sauce in advance so I could just reheat it on the stove at serving time.

Mushroom Ravioli


Mushroom Filling;

Ingredients

1 1/4 cup GF bread crumbs
3 Tbls olive oil
1 clove garlic, chopped
480g mix mushrooms, finely chopped
50g vegan Parmesan cheese
2 egg replacers
2 Tbls parsley, finely chopped
pepper & salt (to taste)


Method

In a large frying pan heat oil, add garlic & mushrooms.
Cook on a high heat to cook the mushrooms then reduce heat to and cook for 10mins until decreased in volume.
Remove from heat and add breadcrumbs, egg replacer, cheese, salt & pepper and mix well.
Place to the side or refrigerate until ready to use.


Pasta;

Ingredients

310ml cold water
140g maize flour (not corn flour)
230g rice flour
80g GF gluten substitute (I used Orgran)
1 Tbls olive oil


Method

Sift all dry ingredients into a large bowl and make a well in the centre.
Add the olive oil and stir in.
Gradually pour in small amounts of water and stir until all mixed.
Using your hands knead the dough until elastic, adding extra rice flour if too sticky.
Divide your dough into 8 equal pieces.
On a well floured surface roll out one piece of dough until thin enough that you can still pick it up.
Use a pastry cutter to cut areas of ravioli to size desired.
Add mixture to one side of pastry, leaving room around the edges.
Fold over other side of pastry and pinch together. Place on a plate and repeat until all ravioli is made.
Boil a large sauce pan of water. Once boiling add a few pieces of ravioli at a time.
When they float to the surface they are ready.
Scoop with sieve and place in a colander with a bowl beneath it to catch the drips.
Repeat until all ravioli is cooked.
They can start to stick to each other in the colander so you can serve up the plates as you go or add some olive oil.
Plate up, add the sauce and serve.