Better Than Takeout Colorful Vegan Mushroom Ravioli
Experience the best of Italian cuisine at home with this Better Than Takeout Colorful Vegan Mushroom Ravioli. After making this many times, I’ve perfected the creamy cashew sauce that’ll make your taste buds dance. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these Lil Smokies Pigs in a Blanket for a fun appetizer! and Pair this ravioli with these Flavorful Firecracker Hot Dogs for a complete meal!.
Why This Better Than Takeout Colorful Vegan Mushroom Ravioli Is Pure Comfort
- Creamy cashew sauce that's better than takeout
- Packed with colorful veggies for a nutritional boost
- Easy to make and perfect for meal prepping
What You'll Need for Better Than Takeout Colorful Vegan Mushroom Ravioli
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 cup cashews
- 16 oz mixed mushrooms
- 1 bell pepper
- 1 zucchini
- 1 onion
- 2 cloves garlic
- 1 cup cherry tomatoes
- 1 lemon
- Fresh basil
- Salt
- Black pepper
- Nutritional yeast
- Garlic powder
- Onion powder
- Italian seasoning
- Red pepper flakes
- Olive oil
- Optional: Vegan parmesan
- Optional: Red pepper flakes
- Optional: Fresh basil
📝 Ingredient Notes
- all-purpose flour: You can substitute with gluten-free flour for a GF version.
🛒 Tools & Equipment I Recommend
- High-speed blender — Ensures smooth and creamy cashew sauce. → See on Amazon
- Food processor — Makes quick work of chopping veggies and creating the ravioli dough. → See on Amazon
How to Make Better Than Takeout Colorful Vegan Mushroom Ravioli
- Prepare the cashew sauce: Soak cashews in water for at least 2 hours. Blend with garlic, lemon juice, salt, and water until smooth.
- Make the ravioli dough: Combine flour, salt, and water. Knead until smooth. Roll out and cut into 2-inch squares.
- Prepare the filling: Sauté mushrooms, bell pepper, zucchini, onion, and garlic. Season and blend until smooth.
- Assemble the ravioli: Place a small spoonful of filling in the center of each dough square. Fold and seal with water.
- Cook the ravioli: Boil for 5-7 minutes or until al dente. Toss in creamy cashew sauce.
- Serve: Plate with fresh basil, vegan parmesan, and red pepper flakes (optional).
Cook's Tips for Perfect Better Than Takeout Colorful Vegan Mushroom Ravioli
- : For a quicker version, use store-bought ravioli and just make the cashew sauce.
- Common mistake and fix: Avoid overcooking the ravioli to prevent them from becoming too soft. Cook until al dente.
- : For a heartier meal, add cooked lentils or chickpeas to the filling.
- : To make ahead, prepare the filling and dough separately, then assemble and cook just before serving.
Storing & Reheating Better Than Takeout Colorful Vegan Mushroom Ravioli
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare the filling and dough up to 2 days ahead.
Freezing Better Than Takeout Colorful Vegan Mushroom Ravioli
Freeze uncooked ravioli for up to 3 months. Cook from frozen for an additional 2-3 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a nut-free version, use silken tofu instead of cashews for the sauce.
- Best substitution: Substitute any mix of mushrooms for the filling.
- Make-ahead: Prepare the filling and dough separately, then assemble and cook just before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the dough is too sticky, add more flour. If it's too dry, add more water.
Want to level up this recipe?
Stainless steel pot — Evenly cooks the ravioli and prevents sticking. → Check price on Amazon
Better Than Takeout Colorful Vegan Mushroom Ravioli
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup cashews
- 16 oz mixed mushrooms
- 1 bell pepper
- 1 zucchini
- 1 onion
- 2 cloves garlic
- 1 cup cherry tomatoes
- 1 lemon
- Fresh basil
Seasonings
- Salt
- Black pepper
- Nutritional yeast
- Garlic powder
- Onion powder
- Italian seasoning
- Red pepper flakes
- Olive oil
Optional Toppings
- Vegan parmesan
- Red pepper flakes
- Fresh basil
Instructions
- Prepare the cashew sauce: Soak cashews in water for at least 2 hours. Blend with garlic, lemon juice, salt, and water until smooth.
- Make the ravioli dough: Combine flour, salt, and water. Knead until smooth. Roll out and cut into 2-inch squares.
- Prepare the filling: Sauté mushrooms, bell pepper, zucchini, onion, and garlic. Season and blend until smooth.
- Assemble the ravioli: Place a small spoonful of filling in the center of each dough square. Fold and seal with water.
- Cook the ravioli: Boil for 5-7 minutes or until al dente. Toss in creamy cashew sauce.
- Serve: Plate with fresh basil, vegan parmesan, and red pepper flakes (optional).
Notes
- Chef tip: For a nut-free version, use silken tofu instead of cashews for the sauce.
- Best substitution: Substitute any mix of mushrooms for the filling.
- Make-ahead: Prepare the filling and dough separately, then assemble and cook just before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the dough is too sticky, add more flour. If it's too dry, add more water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze uncooked ravioli for up to 3 months. Cook from frozen for an additional 2-3 minutes.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the filling and dough up to 2 days ahead.
Nutrition Per Serving
- Calories: 540
- Protein: 22g
- Fat: 28g
- Carbs: 55g
- Fiber: 8g
- Sugar: 8g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Colorful Vegan Mushroom Ravioli FAQs
Yes, prepare the filling and dough separately, then assemble and cook just before serving.
You may have overcooked them. Cook until al dente next time.
Yes, freeze uncooked ravioli for up to 3 months. Cook from frozen for an additional 2-3 minutes.
While you can cook the ravioli in the air fryer, the sauce is best made on the stove.
Silken tofu works well for a nut-free version.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Colorful Vegan Mushroom Ravioli and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
