Creamy Mushroom Ravioli

Ingredients

• Gluten Free Multi-Purpose Flour

  King Arthur Flour

  117g

• Chickpea flour

  ¼ cup or 23g

• Guar gum

  Bob's Red Mill

  ⅓ tablespoon or 2g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ½ tsp or 1g

• Neat Egg Mix

  1 Tablespoon or 100g

• Olive oil

  1 tsp or 5g

• Water

  ¼ cup or 59g

• Kite Hill Ricotta

  4 Ounce or 400g

• Violife Parmesan

  ½ serving or 14g

• Lemon zest

  ½ tsp or 1g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Nutmeg

  ground

  ⅛ tsp or 0.3g

• Olive oil

  1 tbsp or 14g

• Maitake mushrooms

  raw

  8 oz or 227g

• Asparagus

  canned, drained

  8 spear or 144g

• Shallots

  raw

  1 shallot (medium) or 43g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

• White wine

  table

  2 fl oz or 59g

• Chives

  raw

  1 tbsp chopped or 3g

• Sour Supreme Better Than Sour Cream, Milk Free

  Tofutti

  4 tablespoon or 57g

Directions

1. Make fresh pasta by combining both flours, guar gum, and salt & pepper. Make a well in the middle of the dry ingredients, add vegan egg, oil, and water. Combine with hands until smooth and elastic. Let rest for 30-60 min.
2. Once rested, roll out and use ravioli maker as directed.
3. Mix together ricotta, parmesan, lemon zest, basil, salt, pepper, and nutmeg. Using a small scoop, place a ball of filling in the press.
4. Place rest of pasta on top, cut ravioli out. Boil for 2-4 minutes until floating, set aside.
5. Heat 1 Tbsp oil in a large skillet on medium-high. Add half the mushrooms and cook, tossing once, until golden brown and crisp, 5 minutes. Transfer to a bowl and repeat with remaining mushrooms.
6. Return skillet to medium-high, add asparagus and cook, tossing until just tender, about 2 minutes; transfer to bowl with mushrooms.
7. Add shallots to pan, season with ½ tsp each salt and pepper, and cook on medium, stirring occasionally until translucent, about 2 minutes. Add wine and simmer until reduced to 2 Tbsp, 2 minutes more. Stir in crème fraîche; toss with vegetables. Spoon over ravioli and sprinkle with chives.