This is the world’s most seductive healthy snack! Crunchy, cheesy delight that is both raw and vegan. Cashews and red bell pepper are two basic, all-natural ingredients that go into making the cheese. My hectic lifestyle is ideal for this recipe. They just go in a bag that I carry with me, or I can have them as an appetizer while cooking dinner. On my salad, I also add the cheesy kale flakes that were left over. My friends and family fall head over heels for this recipe, therefore I love to share it with them. These days, they make their own and share with me! Crisp, Crisp, Nom, Nom…
| Prep Time: | 2 hrs |
| Cook Time: | 20 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon olive oil
- 1 ½ tablespoons water, or more if needed
- 2 eggs
- 2 cups all-purpose flour, or more if needed
- ¼ teaspoon salt
- 1 teaspoon olive oil
- 1 clove garlic, minced
- ½ cup chopped onion
- 1 (8 ounce) package fresh mushrooms, coarsely chopped
- 4 ounces cream cheese, softened
- ⅓ cup grated Parmesan cheese
- ½ cup mozzarella cheese
- ½ cup frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 1 egg white, beaten
- 3 tablespoons butter
- 1 ½ teaspoons chopped fresh chives
Instructions
- Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
- Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
- Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
- To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
- When re-rolling the pasta scraps, it really helps to moisten both sides of the dough to avoid toughness.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 10 g |
| Sodium | 392 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I agree that they are worth the effort to make. This was my first time making ravioli and I will probably do more research on what is the best way to assemble them. The filling is very nice and the browned butter sauce added to the flavour. Doubled the recipe which made 3 doz – 2″x2″ which seemed quite large. The only change to the doubled recipe is 8 oz total of cream cheese/sour cream rather than just cream cheese. Used 1/4 tsp of cayenne pepper for the double recipe.
We’ve been making this recipe for several years. It’s our favorite. Takes time but it is sooooo good.
I’m new to homemade ravioli so I made this just as is, but I can see that variations (once familiar with the recipe) are delightfully numerous! Well done! My raviolis – my very first – turned out beautifully!
First time ever making pasta and it turned out great. Made it with my daughter-in-law and the hubbies loved it! Will definitely make it again.
The directions were pretty easy to follow and it came out great. I tested it on several friends and they all loved it.
The dough was great and simple. Another review suggested to skip the cayenne, I would too. Next time I’m going to substitute Cinamon for cayenne. I’d also boil for 5-6 minutes , unless you like Aldente.
It was our first time making homemade ravioli. It took 2-1/2 hrs but was a good activity for a family stuck at home during this pandemic. It tasted great. Made ~20 ravioli. Thanks
This recipe is amazing. Did not change a thing. Delicious browned butter with chives on top. Time consuming only if you dont have the time or truly dont love cooking. I love trying new recipes and love cooking. Thank you AllRecipes
Loved this recipe
I had my doubts in spite of all the rave reviews, but this was so delicious! I used a mix of oyster, shiitake and cremini for this one but (based on personal taste alone) I think in the future I will go with baby Bella and/or cremini. I also made an Alfredo sauce to go with it instead of the chive sauce, and I found that worked beautifully too. Pasta machines are a lifesaver for things like this…I find that rolling my dough out to #6 on my Atlas 150 machine is ideal for ravioli.
This was a little time consuming but worth the effort! Didn’t really change a thing and it turned out perfectly. Will certainly be making many times more….
This was my first time making pasta of any kind, I had a pasta roller, which made it a lot easier. This ravioli is awesome!! I wasn’t so sure about the butter chive sauce, but that was delicious! Will definitely make this again!
Perfect just as it is!
This is really good as written. The dough turned out great and was easy to do. Easy but time consuming. I have two little ones so I often skip making the noodles and stuff the filling in cooked manicotti instead. It’s also delicious topped with the “amazing sun dried tomato cream sauce” from this website.
It took a long time, and a lot of patience, but the final product was super delicious! This was my first time trying to make homemade pasta. The filling was amazing, the cayenne pepper with the chives was the perfect zing.
Best ravioli ever! I’ll be making this again!
It was worth the work. Everyone loved it
I made them with the pasta dough I prepared the previous day. The dough I made had one stalk of cooked leek in it, so it was not plain pasta. I prepared the stuffing as the recipe is calling for. Then I made a sauce from the leftover stuffing with some half and half and pepper paste (spicy). So delicious! Definitely a keeper recipe…
Definitely worth the extra time making the ravioli. Mine weren’t the prettiest but they were certainly delicious.
I just made this and it was extremely good. My husband wanted to eat the whole amount without sharing. We didn’t let him. He said it was “f….. awesome”. I just made a few very minor changes. First, I didn’t use the pasta dough recipe – I went ahead and used my pasta machine and made the dough according to the machine’s suggestions. For the filling I used dried parsley instead of fresh, since that’s what I had on hand. I also used finely chopped green onions instead of chives. I scooped the filling with my small Pampered Chef scooper and placed on top of the pasta and then covered it with another piece of pasta after brushing with some egg white, and then cut out with my round cookie cutter. I then tamped the edges down with a fork – came out wonderful.
Really good. I used a different pasta dough recipe but filling was really good. My husband wants them served with some kind of meat though. You must use the fresh chives!! not as good with out them. Also make a double batch if you want leftovers. When you do only use 3/4 c cream cheese. Its a bit over powering. And double garlic.