Dough

• 250g rice flour, light
• 100g potato starch
• 4 tsp plant-based yogurt or plant-based crème fraîche (new roots)
• 2 tbsp olive oil
• 2 lupin eggs (30g lupin flour + 90ml water) or 1 tsp psyllium husk powder + 175ml lukewarm water
• 1 teaspoon salt

Wild mushroom filling

• 120g vegetable ricotta (new roots)
• 40g vegetable crème fraîche (new roots)
• 150g wild mushrooms, finely chopped
• 1 garlic clove
• 1 spring onion with greens
• 1/2 lime, juice
• 1/2 bunch fresh parsley
• Salt, pepper, nutmeg

Cream of mushroom sauce

• 100g wild mushrooms
• 1 garlic clove
• 1 spring onion with greens
• 100g cashew nuts, soaked overnight in cold water
• 150ml vegetable stock
• 1/2 lime, juice
• 1 tbsp yeast flakes
• 1/2 tsp paprika powder
• 1/4 tsp chili flakes (optional)
• Salt
• Pepper

Topping

• 100g wild mushrooms
• vegan grated cheese

1. Soak the cashew nuts overnight in cold water or pour boiling water over them and leave to soak for 20 minutes.
2. Peel and finely chop two spring onions and two cloves of garlic. Clean and chop 250g of wild mushrooms. Fry everything in a pan with a little oil, set aside and leave to cool slightly.

Rolled mushroom filling

1. Wash and finely chop the parsley.
2. Mix the ricotta, crème fraîche, 150g of the roasted wild mushroom pan and parsley in a bowl. Season with the juice of 1/2 a lime, salt, pepper and nutmeg and set aside.

Cream of mushroom sauce

1. Puree the soaked cashew nuts, 100g of the roasted wild mushroom pan, vegetable stock, juice of 1/2 a lime, yeast flakes and spices in a blender until creamy. If the sauce is too thick, simply add a little more water or plant milk. Set the sauce to one side.

Dough

1. Stir in the lupin egg and leave to soak for 5 minutes or stir 1 teaspoon of psyllium husks into water and also leave to soak for 5 minutes.
2. Mix the dry ingredients in a bowl.
3. Add the lupin egg, plant-based yogurt and olive oil to the dry ingredients and knead everything into a smooth dough.
4. Roll out the dough very thinly and cut out round circles with the ravioli cutter (approx. 7 cm in diameter). Place 1 teaspoon of wild mushroom filling in the middle, moisten the edge with a little water and shape into ravioli using the ravioli cutter. Seal the edges with a fork (typical ravioli pattern) to prevent the filling from leaking out during cooking.
5. Bring water with a little salt to the boil in a pan. Reduce the heat slightly (it should only bubble), then add the ravioli and cook for approx. 10-15 minutes. The ravioli are cooked when they float to the surface of the water. Remove with a ladle and drain in a colander.

Finish

1. Heat the mushroom cream sauce in a small pan.
2. Fry 100g of wild mushrooms in a pan with a little oil.
3. Fry the ravioli in a little vegan butter and finely chopped garlic until golden brown.
4. Now arrange in deep plates. First add the mushroom cream sauce, then the fried ravioli on top and garnish with the wild mushrooms and the vegan grated cheese.