By svariophoto/ Shutterstock

Mushroom-Cheese Vegan Ravioli Smothered in Roasted Red Bell Pepper Sauce

by | May 13, 2019

A bowl of steaming ravioli is as wholesome and filling as much it is comfortable. You’ve just got to find the perfect filling and the appropriate sauce to go with the traditional Italian dish. Here’s a cheesy vegan ravioli stuffed with an amazing filling, tossed in a wonderful roasted red bell pepper sauce. Get making.

Vegan Ravioli
By fototip/ Shutterstock

You might also like:

Mushroom-Cheese Vegan Ravioli Smothered in Roasted Red Bell Pepper Sauce

Before you proceed

In this recipe, we’ll be using a filling made of some veggies and mushrooms. The sauce will be entirely composed of roasted red bell pepper with some tomatoes and spices. As of cheese, you can select your own. But since we’re employing mushrooms, that has its nutty flavor, we’ll be using vegan cheddar cheese slices. Grab the ingredients below.

Serves 4-6

Ingredients for Vegan Ravioli

Flour– 1 cup

Semolina Flour– 1 cup

Salt– two pinch

Olive Oil– Three Tablespoon

Water – as needed to make a dough

Ingredients for Stuffing

Mushrooms– one cup semi-finely chopped

Yellow/green bell pepper– ½ cup chopped

Vegan Cheese – one cup (grated)

Salt– to taste

Sugar– a pinch

Ingredients for Roasted Red Bell Pepper Sauce

Red Bell Pepper– Two whole (each approx. 100 grams each)

Tomatoes– two whole (medium sized)

Salt– as needed

Sugar– a pinch to balance

Vinegar– One tablespoon

Cumin seeds– half teaspoon whole and another half powdered

Cayenne Pepper– 1 teaspoon

Turmeric powder– a pinch

Coconut Milk– 2 tablespoon (to be used at last)

Vegetable stock– 1 ½ cup

How to Prepare Ravioli Dough?

Photo by Kristina Tripkovic on Unsplash

Start by mixing two cups of the different flours with the salt. Knead into a smooth dough using water. You can opt for veggie stock as well. It will uplift the flavour. Once knitted, keep aside covered.

Preparing the Stuffing. Crafting and Cooking the Raviolis

  • With the ingredients mentioned for the stuffing, you can basically make it any way you like. All you’ve to do is to cut the veggies really small.
  • Cook the veggies and mushrooms in 1 tablespoon oil. Add salt after three min (to avoid premature moisture release).
  • Cook for one more min and add the cheese. Once melted, turn the flame down and let cool.
  • In the meanwhile make ravioli by flattening the knitted dough and making cut-outs of your choice using a cookie cutter.
  • Once cool, make a dent in the dough cut-out and put the desired amount of filling (depending on the ravioli size).
  • Flap the filling with another cut-out using some water into the sides and press seal the sides using a fork. Make as many possible using the ingredients.
  • Put the crafted ravioli into salted boiling water until they float. Should take 4-5 min.
  • Lift them up and keep on a plate. They’re done.

How to Prepare Roasted Red Bell Pepper Sauce?

  • The idea of making this extraordinary sauce is to char the bell peppers and tomatoes to add the distinct smoky flavor. Now, it is up to you how you want to roast the veggies.
  • If you have a barbeque, apply some oil on the veggies, insert them into skewers and roast them on the barbeque for 8-10 min or until they’re a bit soft and lightly charred (should not burn).
  • If you’re doing on a normal kitchen cooktop, use a skewer (preferably metal, held with gloves) and burn the oiled veggies on the naked flame evenly for five min.
  • Just make sure they’re slightly charred. Either way, the veggies should be semi-soft.

Cooking the Sauce

  • In a deep saucepan, add two tablespoons of olive oil or vegetable oil. Let it heat and once smoky, put the whole cumin seeds.
  • As they crackle, add the roasted bell peppers and tomatoes.
  • Put salt, sugar, pepper and cayenne pepper, vinegar, and a pinch or organic turmeric powder.
  • Cook covered for five min. By now the veggies should be soggy and aromatic.
  • Once soft, put one and a half cup vegetable stock in it and simmer for another few mins until a bit more cooked. Add the vinegar. Keep aside and let cool.
  • Once cooked and cooled, it’s time for blending. Using a hand blender, blend the watery mix into a semi-thick liquid.
  • In another saucepan, add a hint of cooking oil and put the liquid and let it simmer for five to seven min. Once boiling, check for seasoning and add the coconut milk at last. It should be a semi-thick with a rich taste. Please mind the seasoning well. Your sauce is ready.

Phew! You’re done with the cooking stuff. Now all that is left is eating. Scatter few warm ravioli on a plate. Smother a big cup of the roasted red bell pepper sauce (you can sprinkle some extra vegan cheese) and what’s holding you? Dig. Right. In!

Let me know how much you liked the vegan ravioli recipe.

Get Raise Vegan Magazine for $29.40 for Six Months!
Debayan Paul

Digital Writer | West Bengal, India | [email protected]



Leave a Comment