Summary

Ingredients

For the dough:

• 300 g spelled flour
• 1 teaspoon, heaped soy flour
• 1 teaspoon, leveled turmeric
• 1 teaspoon, leveled salt
• 150 ml water

For the filling:

• 5 medium mushrooms, brown
• 1 medium onion (s)
• 1 teaspoon, crushed powder, (porcini mushroom powder), dried
• 50 ml soy cream (soy cream cuisine)
• Black pepper from the mill
• salt
• 1 stalk parsley

For the sauce:

• 7 medium mushrooms, brown
• 1 tablespoon, heaped spring onion (s), cut into rings
• 1 teaspoon, heaped powder, (porcini mushroom powder), dried
• 150 ml soy cream (soy cream cuisine)
• 100 ml water
• Celery salt
• salt
• Black pepper from the mill

Print Recipe Pin Recipe

Instructions

1. The dough:
2. Mix all dry ingredients, add water and knead into a smooth dough. Shape into a ball and wrap in cling film, put in the refrigerator for half an hour.
3. The filling:
4. Cut the mushrooms into very small cubes or roughly puree them with the hand blender, do the same with the onion.
5. Heat the pan with 2 tablespoons of oil and fry the pureed mushrooms until they are nice and brown, turn the heat down to medium heat, add the chopped onion and fry for another 1-2 minutes. Turn off the stove, add soy cream, then stir in the porcini mushroom powder, season with salt and pepper. Finally, finely chop the parsley and mix in.
6. The consistency should be like a firmer mashed potato (if too thick, add more water - if too thin, add boletus powder again). Now put the whole thing aside and let it cool down.
7. For the cream sauce:
8. Cut the mushrooms and the spring onion into thin slices, fry the mushrooms in a pan with a little fat until they are nice and brown. Turn the stove down to a low level and add the spring onion rings - let them fry for 2 minutes. Deglaze with soy cream and water. Stir in porcini mushroom powder and season with salt, celery salt and pepper. Put the lid on the pan and keep it warm over the lowest heat.
9. The ravioli:
10. Take the dough out of the refrigerator and roll it out thinly on the floured work surface.
11. Cut out round circles with a glass and put a small heap of the filling in the middle with a teaspoon.
12. Now fold down the upper half of the circle, press it lightly with your fingers and use a fork to make a pattern on the curved end. Dust the finished ravioli lightly with flour to prevent them from sticking.
13. Bring a large saucepan with enough water to the boil and add the ravioli. Turn down the heat. Let the ravioli steep for about 3 minutes until they float on top, then they are done. Remove with a slotted spoon and serve on the plate with the mushroom cream sauce.