Recipe by: Ti Amo from @tishappykitchen

Serving Size: This recipe serves 2 people, perfect for a cozy dinner.

Vegan Ravioli is one of those comforting dishes that always hits the spot. This recipe combines fresh Fermaggio ravioli, stuffed with porcini mushrooms, and is complemented by a delicious seaweed and garden sauce that brings a depth of flavor to every bite. The addition of sautéed vegetables like mushrooms, leeks, and spring onions adds texture, while the grated Gondino cheese offers that cheesy, savory finish we all crave in a classic Italian dish.

The seaweed and garden sauce is the perfect base for this ravioli, infusing the dish with umami and a slightly briny kick, while the Gondino grated cheese brings that perfect melt-in-your-mouth feeling. It’s a dish that’s simple to prepare but impressive enough to serve to guests, with a fresh herb garnish of parsley and oregano to complete the experience.

Fun Fact About Mushrooms: Mushrooms have been used in Italian cooking for centuries, especially in the northern regions like Piedmont, where porcini mushrooms are prized for their rich, earthy flavor. They pair beautifully with pasta and sauces, adding depth and complexity to the dish. In this recipe, they’re perfectly matched with the Fermaggio ravioli, creating a comforting, earthy dish that’s sure to please.

Ingredients:

• 1 pack of Fermaggio ravioli with porcini mushrooms 
• 1 pack of Seaweed & Garden Sauce 
• Gondino Grated cheese, to taste
• 200g mushrooms, sliced
• 50g leek, finely chopped
• 100g tomatoes, chopped
• Spring onion, to taste
• Parsley, to taste
• Oregano, to taste

Instructions:

1. Cook the Ravioli:
   Cook the Fermaggio ravioli according to the package instructions. Once cooked, drain and set aside.
2. Prepare the Sauce:
   Heat the Seaweed & Garden Sauce in a pan and let it simmer gently while you prepare the vegetables.
3. Sauté the Vegetables:
   In another pan, sauté the mushrooms, leek, and spring onion with a little olive oil until soft and fragrant. Add the chopped tomatoes and cook for another 2-3 minutes until they begin to soften.
4. Assemble the Dish:
   Place the cooked ravioli on a plate. Pour the seaweed sauce over the ravioli and top with the sautéed vegetables. Sprinkle generously with Gondino grated cheese, fresh parsley, and a pinch of oregano.

This Vegan Ravioli with Porcini Mushrooms and Seaweed Sauce is a comforting and flavorful dish that brings the best of Italian vegan cuisine to your table. The earthy mushrooms, savory sauce, and cheesy finish make it the perfect meal for a cozy night in or a special dinner. Give it a try today and don’t forget to share your creations with us on Instagram using #VegalianoEats!

Tip: For added richness, try swapping the Seaweed & Garden Sauce with vegan pesto or a roasted garlic cream sauce. You can also use spinach or kale in place of the spring onions for a twist on the greens.