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 cheeze.
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 Mushroom and Spinach Ravioli with Carrot Tahini Sauce 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.
The ravioli are filled with mushrooms, spinach, and our Smoked Gouda Cream Cheeze. 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 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!)
Mushroom and Spinach Ravioli 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 Cream Cheeze
- 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 Cream Cheeze 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.