Have you ever made fresh pasta? It tastes somewhat like the stuff you can buy in a box, but the texture is extra luxurious. Fresh pasta is tender and almost melts in your mouth. Eating fresh pasta is the best when someone else makes it for you – it’s definitely a labor of love. I’ve found that the next best thing is homemade ravioli with wonton wrappers. While not technically pasta, wonton wrappers are perfect vessels for veggies and cheese. Experience it for yourself with our Vegan Mushroom and Spinach Ravioli Recipe with Carrot Tahini Sauce.
These Vegan Raviolis Aren’t Instant, But Worth the Time
I absolutely love wonton wrappers. They’re so versatile! The Twin Dragons brand clearly indicates “vegan” on the package, which makes my selection pretty darn easy. If I’m feeling ambitious, I’ll make a big batch of veggie dumplings and freeze them for quick weeknight meals. Speaking of which, these Vegan Mushroom and Spinach Raviolis don’t come together fast. It’s not a complicated recipe, but it is time consuming to fill, fold, seal, and boil the ravioli. This is a great recipe to make on a weekend when you can relax, put on a podcast, and spend an hour or so in the kitchen.
Adding Flavor and Color to the Raviolis
The ravioli are filled with mushrooms, spinach, and our Smoked Gouda Cheeze Spread. Carrot Tahini Sauce adds a bold, bright pop of color to an otherwise beige dish. It adds tons of flavor, too. A little goes a long way. In fact, the entire meal is a bit decadent, so four to five ravioli per person is plenty.
I’d serve this Vegan Mushroom and Spinach Ravioli with Carrot Tahini Sauce as a main course with a fresh salad and a big glass of wine. Let me know if you make it by tagging me on Instagram @plant_perks! I’d love to see how you get creative with swaps, plating, and serving (I think a bright red/purple beet tahini sauce would be STUNNING!)
Vegan Mushroom and Spinach Ravioli Recipe
with Carrot Tahini Sauce
Serves 4 to 5
For the ravioli:
- 1 tablespoon olive oil, plus more for tossing with cooked ravioli
- 1 teaspoon garlic, minced
- 1 pound of mixed mushrooms (I used cremini and white), chopped
- 6 ounces of baby spinach
- ½ teaspoon salt
- 1 package Plant Perks Smoked Gouda Cheeze Spread
- 32 wonton wrappers
For the carrot tahini sauce:
- 1 cup carrot, shredded
- ¼ cup tahini
- ¼ cup water, plus more for blending
- 2 teaspoons lemon juice
- ¼ teaspoon paprika
- ½ teaspoon salt
Fresh herbs (parsley, oregano, or thyme would work great), for serving
Hemp seeds, for serving
- Warm the olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds. Add the mushrooms and season with salt. Cook until the mushrooms are soft, about 5 minutes, then add the spinach and cook until wilted.
- Combine the mushroom/spinach mixture with the Smoked Gouda Cheeze Spread in a bowl and mix to combine. Add a tablespoon of the filling to the center of a wonton wrapper and brush the edges with water. Fold the wrapper in half from corner to corner and pinch all the way around to close. Transfer to a baking sheet and repeat with the remaining wonton wrappers.
- Bring a pot of salted water to a boil. Carefully drop in 5 to 6 ravioli and cook until tender, about 4 minutes. Work in batches to cook all of the ravioli, using a slotted spoon to return the cooked ravioli to the baking sheet to cool.
- To make the carrot tahini, combine all of the ingredients in a blender and blend until creamy and smooth. Adjust seasonings to taste.
- Pour the carrot tahini over the ravioli and garnish with fresh herbs and hemp seeds. Serve warm.