Goat Cheese Mushroom Ravioli
I have yet to make pasta by hand, but this homemade ravioli shortcut is one step closer to making my own fresh pasta. I got the idea online to make your own ravioli by using fresh lasagna sheets, and they turned out pretty well! Plus, they're definitely simple enough for even the most basic cook.
What's fun about making your own ravioli is that you get total control over what goes inside, and that means your options are endless. This ravioli contains goat cheese, mushrooms, and Prohibited Provisions Italian Herb Garlic Mix. But you can also experiment and make your own vegan pesto filling, use butternut squash — shove three cheeses in there if you want. Just keep in mind that these ravioli come out on the larger side, so you won't need to eat as many as you think.
Tip: I got my fresh lasagna sheets at Whole Foods!
Ingredients (Serves 2; Makes 8 Ravioli)
- 1 teaspoon extra-virgin olive oil
- 1 cup chopped white mushrooms
- 4 tablespoons goat cheese
- 2 tablespoons Prohibited Provisions Italian Herb Garlic Mix (if you don't have this, add 2 cloves garlic to the pan with the mushrooms instead)
- 4 fresh lasagna sheets
- Fresh sliced basil, for garnish
1. Heat up olive oil in a small pan on medium heat. Add mushrooms (and garlic, if you're not using Prohibited Provisions), and sauté the mushrooms until they're soft, about 3-4 minutes.
2. In a medium bowl, combine cooked mushrooms, goat cheese, and garlic mix until smooth.
3. Take each lasagna sheet and run it under warm water for 5 seconds on each side to soften. Lay on a floured surface and cut each sheet in half crosswise (This video can help).
4. Spoon the mixture evenly into each of the 8 pieces. Fold the ravioli dough in half, and press down with a fork on the sides to seal.
5. Bring a large pot of water to boil, and add the ravioli. Cook until ravioli floats to the top, about 3 minutes or so. Serve with a drizzle of olive oil and chopped basil.