Ravioli primavera with asparagus stalk pesto + mushroom mince

Recently, my mom mailed me the pasta machine that my great-grandma used back in the day–and suddenly I have dinner plans for the rest of the year. Fresh pasta at home, no eggs necessary, in an hour? Yes, please! This ravioli primavera with asparagus stalk pesto and mushroom mince is a delight–a simple dough, amped up by aquafaba, filled with the season’s most sumptuous savoriness and infused with a heavy dose of citrus.

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asparagus stalk pesto

I grew up eating a lot of ravioli, most memorably prepared by my grandpa at Christmas (completely solo at his unforgettable insistence) and I like to think that he would appreciate my plant-based spin on the Italian classic. I’ve included two filling options here, but you can choose just one for a shorter prep time or freestyle with whatever you’ve got around. While this recipe is technically possible to roll out with a rolling pin, I highly recommend using a pasta machine! And don’t limit yourself to ravioli–feel free to run your dough through the noodle attachment of the machine–this works perfectly as pesto pasta.

For an extra touch of green and hit of acid, top generously with a batch of herb scraps chimichurri. I also love this dish with a sprinkling plant-based parmesan! 


Ravioli primavera with asparagus stalk pesto + mushroom mince   by

This ravioli primavera with asparagus stalk pesto and mushroom mince is a delight–a simple dough, amped up by aquafaba, filled with the season's most sumptuous savoriness and infused with a heavy dose of citrus.

makes: 4 | prep time: 50 min | cook time: 10 min | total time: 60 min

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  • 1 1/4 cup semolina flour (210 g)
  • 3/4 all purpose flour (95 g)
  • 1 tsp kosher salt
  • 1/2 cup aquafaba, chilled (4 oz)
  • 1 tbsp olive oil

Asparagus stalk pesto

  • 1-2 tbsp olive oil, for pan
  • 1/4 cup olive oil, reserved for mixing
  • 1 medium shallot, finely diced
  • 2 cloves garlic, minced
  • 2-3" ends of 1 bunch asparagus (230 g)
  • 1/2 cup fresh basil
  • 1/2 cup Italian parsley
  • 1 cup nuts or seeds (I used a mix of cashews, walnuts, and pepitas)
  • 1/4 cup nutritional yeast
  • 1 medium lemon, zest and juice
  • 1 tsp dried oregano
  • salt and pepper to taste

Mushroom mince (optional)

  • 1/2 yellow onion
  • 2 cloves garlic
  • 8 oz mushrooms, sliced
  • 1 tbsp nutritional yeast
  • 1 tsp fresh thyme
  • salt and pepper to taste


Make dough

  1. Combine flours and salt on a flat work surface*.
  2. Create a well in the center and pour in a small amount of aquafaba. Start to incorporate flour from the edges into the center, then add more aquafaba along with oil, stopping to mix roughly with hands. Add remaining aquafaba in small increments and knead until a dough comes together. Continue kneading for 8-10 minutes until dough comes back slowly but fully when poked.
  3. Form into a ball and refrigerate for at least 30 minutes.

Make pesto and/or mushroom mince

  1. Heat a teaspoon or two oil in a large pan over medium-high heat, then add shallot and cook for 2-3 minutes. Add garlic and a pinch of salt and cook for another minute or so. Remove from pan and set aside.
  2. Wipe out the pan with a cloth, then return to stove and heat a tablespoon of oil over medium heat.
  3. Add asparagus stalks to pan in a single layer and cook undisturbed for at least 5 minutes, or until they are charred on the bottom. Flip with tongs and cook for another 5 minutes to char the other side. Remove from heat and set aside.
  4. Combine shallot, garlic, and charred asparagus stalks in a food processor with remaining ingredients and process until smooth. Transfer to sealed container and refrigerate.
  5. To make the mushroom mince, simply sauté onion and garlic for a few minutes before adding sliced mushrooms. Cook until mushrooms have released most of their liquid, then remove from heat. Add nutritional yeast, season with salt and pepper and mix well. Finely mince by hand or run mixture through a food processor.

Assemble + cook

  1. Remove dough from refrigerator and cut into 4 equal pieces.
  2. Take one piece of dough and press out with your fingers (cover the remaining 3 pieces with a damp kitchen towel), manipulating it into a rectangular shape.
  3. Sprinkle each side with dough and use a rolling pin to roll out initially, until thin enough to fit through the widest setting on your hand-crank pasta machine**. Roll through at least three times, then move to the second widest setting and roll through a couple of times. Sprinkling more flour when needed, keep decreasing the width one setting at a time and rolling out the dough until it’s thin enough to see your hand through it. I went to the second to highest/thinness setting on my machine. Repeat with remaining dough pieces, keeping finished sheets of pasta under damp kitchen towels***.
  4. Lay a sheet of pasta out on a flat work surface and pipe 2 tsp-1 tbs filling two inches apart down the center of the sheet.
  5. Moisten with a couple spritzes of water from a spray bottle, then fold over. Use your ring fingers to gently press down around the sides of each dollop the filling, getting rid of air bubbles***.
  6. Cut ravioli into desired shape and seal. I made two shapes (mezzaluna and rectangular) using ravioli cutters with cut and seal at the same time.
  7. Bring a quart of salted water to boil in a large pot. Gently transfer ravioli into water, taking care not to overcrowd the pot (I do 8-10 at a time). Cook for 5-7 minutes until they rise to the top of the water.
  8. Remove ravioli and drain with a slotted spoon. Plate and serve with olive oil or melted vegan butter and herbs. Optional: after boiling, sauté in oil or butter with some garlic in a nonstick pan. Be careful not to tear, remove from pan, and serve.


*Alternatively, use a bowl to mix dough.

**You can try to roll this out by hand, but it will be difficult to get it as thin as you need without a machine.

***If more air bubbles remain, poke with a toothpick, press out air, then press dough back together–this has to be done very gently. You can also make these look more uniform by creating a more defined "mound" with the filling–use the dull side of a round cookie cutter to gently push it into shape.

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