Porcini Mushroom Ravioli in Soy Milk Sauce

Porcini Mushroom Ravioli in Soy Milk Sauce

Ravioli is easier than you'd expect!
You can make the ravioli ahead of time.
It takes a little effort, but it's low-calorie!
It looks fancy, and it's sure to be a hit!

Ingredients: 4 servings

For the batter:
Cake flour
50 g
Bread flour
50 g
For the filling:
Porcini sauce (or mushrooms)
Recipe ID: 2177142
Soy milk white sauce
Soy milk
300 ml
Regular milk (in place of soy milk)
(or a blend the two types of milk)
Cake flour
2 tablespoons
Soup stock
1/2 teaspoon (or 1/2 cube)
Butter (optional)
1 tablespoon (12 g)
Re-hydrating liquid from porcini mushrooms
about 1 ladleful
For finishing:
Salt and pepper (black pepper)
as needed


1. Combine all the dough ingredients in a bowl and knead until it comes together. Divide into 2 portions, wrap with plastic wrap, and let chill in the refrigerator for 30 minutes.
2. Roll out each portion into thin sheets (or, use the "Level 1" setting on a pasta machine). Dust your working surface with flour and lay down one of the sheets. Top with equal amounts of the filling and brush water around the filling.
3. Top with the other sheet of pasta, then press the pasta between the fillings (the part dampened with water).
4. Cut it up into equal pieces in a grid fashion.
5. Crimp the edges of each piece with a fork.
6. The ravoli will stick easily, so dust with flour and set aside.
7. Combine all of the sauce ingredients in a pot and heat over low while stirring with a spatula. Slowly increase the temperature. Turn off the heat as soon as it thickens.
8. Bring 1 liter of water to a boil in a pot, add 1 tablespoon of salt (amount separate from listed ingredients). Once it comes to a boil, add the ravioli and boil for 3 minutes, then drain.
9. Add the ravioli to the pot from Step 7 and bring to a boil. Season with salt and pepper and enjoy.

Story Behind this Recipe

I love ravioli, so I tried making a version of mushroom ravioli that I ate in Hawaii.