Fig and wild mushrooms go together like peanut butter and jelly.
I love making fresh pasta, it is really easy, and cooks in like 2 minutes! It also tastes amazing! One of my favorite things to do with fresh pasta is to fill it with all kinds of delicious things. This vegan fig and wild mushroom ravioli is the best fall ravioli of all time! Just pour a little balsamic vinegar, olive oil and herbs on top. It is perfection!
I have been told that making fresh pasta is intimidating. It shouldn’t be. This vegan pasta is only 4 ingredients, and I usually don’t even use a pasta roller to roll it out. This is so easy to work with, you can just use a rolling pin and roll it really thin. Then just cut it in whatever awesome shape you want.
You can also do some meal prep by making the pasta dough ahead of time and keeping it in the fridge until you want to use it. Then the rest of the dish takes like 10 minutes. Just saute the mushrooms with some garlic. Put a teeny bit of fig paste in the center of the cut out pasta, then a bit of mushrooms and garlic. Then place another piece of pasta on top and seal.
They seriously take 1-2 minutes to cook and float when they are done, so you know when they are ready. I think for anyone who has a hard time finding really good pasta that is egg free, this is a great pasta dough to have on hand. I love wide noodles, and egg free flat wide noodles are hard to come by.
Figs and mushrooms on pizza are one of my favorite combinations, so I thought, how delicious would fig and mushroom ravioli be? The answer, AMAZINGLY DELICIOUS! Go try this perfect fall and winter ravioli! They are sweet, salty, savory and the star of any dinner!
Super easy fresh vegan pasta dough filled with fig paste and sauteed wild mushrooms and garlic.
- 2 1/4 C. All purpose flour
- 1 tsp. Salt
- 2 tsp. Olive oil
- 3/4 C. Water
- 1/3 C. Fig paste, I used Trader Joe's
- 4 oz. Wild mushrooms, chopped finely
- 2 tsp. Olive oil
- 2 Cloves Garlic, chopped
- Salt and Pepper to taste
First make the pasta dough. In a medium sized mixing bowl, sift the flour, then add the salt and olive oil. Then add the water a little at a time, stirring.
Now, using your hands knead together for a minute or two to fully incorporate everything and form a nice dough ball. Set aside and let rest while you make the filling.
Now heat the olive for the filling in a cast iron pan or non stick skillet on medium high. Add the mushrooms and garlic. Saute for about 5 minutes or so stirring frequently, until the mushrooms are cooked through and the liquid from the mushrooms has released and evaporated. Season generously with salt and pepper. Taste and adjust seasoning. Remove from heat.
Now start boiling a pot of water, make sure to salt the water.
Next, roll out the pasta dough. Cut the dough into 4 parts. On a floured surface, roll one part out at a time. Roll it out super thin. Starting in the middle, using a rolling pin, roll from the center out. Making it as thin as you can. Or you can use a pasta maker and roll it through. Repeat with remaining dough.
Now cut the dough into whatever shape you want. I made mine round, but square is cool too! Make them about 2 inches in circumference. Taking one piece of pasta, spoon about 1/4 tsp. of fig paste into the center, then about 1/2 tsp. mushrooms on top of that. Place another piece of pasta on top, press around the edges and seal with a fork.
Once the pasta water is boiling, add about 5-7 raviolis at a time. Boil until they float, about 1-2 minutes. Remove with a spoon and add more ravioli.
Once they are all done, serve immediately with balsamic vinegar, olive oil, herbs and maybe vegan Parmesan?
I used a combination of shiitake, oyster, baby bella, and porcini mishrooms, but use whatever your favorites are. My local store has an already packaged combination.
You can make the pasta dough a day or 2 ahead and just rap it in plastic wrap and keep it in the fridge.