Balsamic Mushroom Ravioli

 Ingredients:

1 lb ravioli
2 tablespoons oil
2 tablespoon butter
2 shallots, chopped
2 cloves garlic, minced
1 lb mixed mushrooms
salt and black pepper, to taste
4 sprigs thyme
4 sage leaves
3 tablespoons balsamic vinegar
a small handful of dill, roughly chopped

Boil the ravioli and reserve 1/2 cup of the water. 

In the oil, cook the shallots and garlic. Add the mushrooms, seasonings, and vinegar and cook until liquid is evaporated. Add the ravioli. Plate the ravioli and sprinkle with the dill.

Ravioli with Pumpkin Alfredo Sauce

 Ingredients:

1 package ravioli
1 tablespoon butter
2 cloves garlic, minced
1/2 teaspoon nutmeg
cremini or shiitake mushrooms (optional)
2 tablespoons flour
2/3 cup milk (and/or cream)
1/2 cup pumpkin puree
a few leaves of sage, thinly sliced
chicken flavored stock
salt and black pepper, to taste
1/4 cup walnuts, toasted
1/4 cup pine nuts, toasted
1/3 cup shredded parmesan
3 tablespoons parsley, chopped

Cook the ravioli and set aside.

Cook the garlic in the butter and add the nutmeg and mushrooms. Cook for a few minutes and add the flour. Cook the flour for about 30 seconds and gradually add the milk until a thick sauce forms. When desired consistency is reached, add the pumpkin, sage, and stock until desired consistency is reached. Season with salt and pepper. When sauce comes to a simmer, add the nuts, cheese, ravioli, and parsley.

Mushroom Ravioli

Ingredients:

1 tablespoon olive oil
16 ounces cremini mushrooms, chopped
1 clove garlic, minced
1 tablespoon thyme, chopped
2 tablespoons balsamic vinegar
1 cup cashew cream
2 tablespoons nutritional yeast
1/2 cup vegan smoked cheese shreds
3 tablespoons vegan parmesan
salt and black pepper, to taste
40 wonton squares

4 tablespoons vegan butter
1 clove garlic, minced
2 tablespoons rosemary, chopped
1 cup vegetable stock
2 tablespoons parsley, chopped

Cook the mushrooms in the oil and add the garlic, thyme, and vinegar. Cook until the mushrooms are wilted and add the cream, nutritional yeast, cheeses, and salt and pepper. Divide between wonton squares and fold over, wetting and cinching the edges.

Boil water in a saucepan and add the raviolis a few at a time. They are ready when they float to the top.

Cook the garlic in the butter and add the rosemary and stock. Toss with the raviolis and garnish with parsley.