Fig and wild mushrooms go together like peanut butter and jelly.
I love making fresh pasta — it’s simple, cooks in about two minutes, and tastes incredible. Fresh pasta is perfect for stuffing, and this vegan fig and wild mushroom ravioli is a standout fall recipe. A drizzle of balsamic, olive oil and fresh herbs finishes it perfectly.
Many people find fresh pasta intimidating, but this vegan dough is just four ingredients and is very forgiving. You don’t need a pasta roller — a rolling pin works fine. Roll the dough thin, cut into your favorite shapes, and fill.
For easy meal prep, make the dough ahead and refrigerate it until you’re ready to assemble. The filling comes together quickly: sauté mushrooms with garlic, spoon a small amount of fig paste onto each pasta cutout, top with mushrooms, then seal with another sheet of pasta.
These ravioli cook in 1–2 minutes and float when they’re done. If you’re looking for a reliable egg-free pasta dough, this is a keeper. It’s especially nice for wide, flat noodles that can be hard to find without eggs.
Figs and mushrooms are one of my favorite pairings — they’re great on pizza, and they’re even better inside ravioli. The result is sweet, savory and a showstopper for fall and winter dinners.
Vegan Fig and Wild Mushroom Ravioli
Main Course
20 mins
5 mins
25 mins
20 raviolis
Lauren Hartmann
Ingredients
Vegan Pasta Dough
- 2 1/4 C. All purpose flour
- 1 tsp. Salt
- 2 tsp. Olive oil
- 3/4 C. Water
Fig and Wild Mushroom Filling
- 1/3 C. Fig paste
- 4 oz. Wild mushrooms, finely chopped
- 2 tsp. Olive oil
- 2 Cloves Garlic, chopped
- Salt and pepper to taste
Instructions
-
Make the pasta dough: sift the flour into a medium bowl, add salt and olive oil, then add the water gradually while stirring.
-
Knead the dough by hand for a minute or two until it forms a smooth ball. Set aside to rest while you prepare the filling.
-
For the filling, heat the olive oil in a skillet over medium-high heat. Add mushrooms and garlic and sauté for about 5 minutes, stirring frequently, until the mushrooms release their liquid and it evaporates. Season with salt and pepper, taste, then remove from heat.
-
Bring a large pot of salted water to a boil.
-
Roll out the dough: divide it into four pieces and roll each piece on a floured surface as thin as possible with a rolling pin (or use a pasta machine).
-
Cut the dough into desired shapes (round or square, about 2 inches). On one piece, place about 1/4 tsp fig paste and roughly 1/2 tsp mushroom mixture on top. Cover with another piece of dough, press the edges and seal with a fork.
-
Cook the ravioli in the boiling water 5–7 at a time until they float, about 1–2 minutes. Remove with a slotted spoon and repeat.
-
Serve immediately with a drizzle of balsamic vinegar, olive oil, fresh herbs and optional vegan Parmesan.
Notes
You can make the pasta dough a day or two ahead; wrap it tightly in plastic wrap and keep it in the fridge until ready to use.
