Spinach Ravioli with Mushrooms


Spinach Ravioli with Mushrooms


Pasta dough:

  • Mix the flour, semolina and salt. Heap to a pile and press a well into the center. Pour in water and olive oil and knead to a smooth dough.

  • Shape the dough into a ball, wrap in cling foil and place in the fridge for at least half an hour. 

Spinach filling:

  • Rinse spinach or greens thoroughly, squeeze to remove excess water and chop. 

  • Add vegan parmesan, plant-based cream cheese or ricotta and the spices. Mix everything and season to taste. (If the filling is too dry, add a little bit of plant-based cream or milk.) 


  • Roll out the prepared pasta dough thinly on a lightly floured surface. 

  • Cut out circles with a round form (such as a 3-inch glass or cookie cutter). 

  • Place approx. 1 tbsp of the spinach filling in the center of each circle. 

  • Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork. 

  • Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface. 

  • Remove foam with a ladle and drain. 

Fried Mushrooms: 

  • Heat the olive oil in a pan and fry the mushrooms for about 3 minutes until lightly browned. 

  • Add chopped garlic and roast for approx. 30 seconds longer. Then deglaze with soy sauce, reduce the heat and saute for an additional 2-3 minutes. 

  • Stir in the drained ravioli. Season with salt and pepper to taste. 

  • Garnish with fresh herbs and enjoy!


  • The ravioli are great for freezing in batches 

  • To make the pasta dough, you can use wheat flour, spelt flour or a gluten free flour blend. 



  • 1¼ cup flour (gluten-free, if needed) 

  • 1¼ cup semolina flour (or sub more regular flour) 

  • ½ tsp salt

  • ¾ cup water 

  • 2 tsp olive oil

Spinach Filling: 

  • 7 oz spinach, finely chopped (can substitute for another cooking green if desired)

  • 3.5 oz plant-based cream cheese (100 g)

  • 5 tbsp Vegan Parmesan 

  • salt, pepper 


  • 2 garlic cloves

  • 1 tbsp

  • 10 oz mushrooms

  • 2-3 tbsp soy sauce

  • salt, pepper