vegan ravioli
serves two

FILLING: brown half of one onion, add ten finely chopped mushrooms, and a table spoon of fresh parsley. set aside to cool while you make the pasta.
RAVIOLI NOODLES: combine 1 egg replacer, 2-3 tbsp soy milk, 1/2 tsp salt and 1 cup flour. mix together to form a stiff dough. let the dough sit for about ten minutes to rest. roll out very thinly on a floured surface. cut out with a cutter or glass dipped in flour. fill half of the circle with filling, fold over and press sides together and seal the edges with a fork and a little water if you need. boil in water for eight minutes or until cooked. serve with pasta sauce (lentil bolognese is good).

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