for the second weekend in a row i have been inspired to smash together a fresh batch of vegan pasta – this time with a flavorful herby field mushroom and white bean filling.
2 large field mushrooms, thinly sliced
½ a medium sized brown onion, finely diced
2 cloves of garlic, minced
½ teaspoon of dried rosemary
1 teaspoon of dried parsley
1 x 400g can of butter beans, rinsed and drained
1 teaspoon of vegetable oil (i use canola)
salt and pepper to season
1 recipe of fresh vegan pasta
heat the oil in a frying pan over a medium heat, add the garlic and sauté for 30 seconds. add the onion and sauté for a further 1-2 minutes or until translucent. add the dried herbs and stir to combine. add the mushrooms and sauté until tender (5-6 minutes). season with salt and pepper. add the butter beans to the bowl of a food processor. blitz until the beans are smooth. add half of the mushroom mix and pulse to combine. combine the blitzed mix with the remaining half of the mushroom mix in a mixing bowl and stir to thoroughly combine. adjust the seasoning as desired.
roll out the fresh vegan pasta to desired thickness (i went as far as setting 5 on a manual pasta machine). spoon out 1-2 teaspoons of mix along the length of your rolled out pasta, leaving sufficient space between mounds to seal your ravioli (2-3 cm between each). cover with a second sheet of your rolled out pasta and press down the pasta around the mushroom mix – allowing any air bubbles to escape as you do. cut into ravioli and set aside ready to cook.
bring a large pasta pot of salted water to the boil. add the prepared ravioli and cook until al dente (1-2 minutes from when the ravioli float to the top of the pot of boiling water). drain and serve with a drizzle of good quality evoo or, as i have, with a tasty homemade vegan tomato sauce.