This recipe uses the Pasta dough recipe HERE and a pasta machine to rollout 2 thin sheets of pasta dough to create a ravioli filled with a Lentil, pine nut and mushroom filling.
Finely chop the mushrooms and onions and sauté them in a little oil with a clove of chopped garlic and several leafs of chopped sage. Stir and check, after about 8 mins the mixture will have reduced. check it doesn’t dry out too much, adding a little water if it does. Add the lentils and pine nuts to warm up.
add 2 tablespoons of aminos (or soy sauce if you can’t find Aminos) and 1 tablespoon of brandy into the pan and mix, turn off the heat.
Use a blender to blend the mixture into a paté constancy. Place in a bowl and refrigerate for 20 mins.
layout one of the pasta sheets on a floured surface and put about half a tablespoon of the filling onto the pasta in a line leaving a 3 cm gap between fillings.
Now lay the second sheet on top and press around the fillings to remove all the air and create the ravioli. Press down the top layer and seal it onto the lower layer. Using a ravioli cutter, stamp out the ravioli into shapes and place on a plate in the fridge until ready to use.
When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Ravioli to the boiling water and bring back to the boil. After about 1 minute, the Ravioli are ready,
Drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.
filling ingredients 
sauté the onions and mushrooms 
until they are reduced 
add the pine nuts and cooked lentils 
mix well and add the aminos and brandy 
mix and add seasoning 
place in blender 
until a coarse mixture 
place in fridge to cool 
roll out 2 very thin sheets of pasta dough on a floured surface 
Place the filling 3 cm apart on one layer 
put there top on and press down removing all the air 
using a ravioli cutter to cut shapes 
if they stick to the surface use a thin blade 
ready to cook 
about to cook 
cooked and served with a tomato sauce
Lentil, Pine nut Mushroom Ravioli
Ingredients
- 200 gm pasta dough Pasta dough recipe HERE
- 1 onion
- 200 gm mushrooms
- 200 gm cooked puy lentils
- 145 gm pine nuts I would added more but that was the whole packet
- 1 tbsp chopped sage
- 1 garlic clove
- 1 tbsp olive oil
- 2 tbsp aminos (or soy sauce)
- 1 tbsp brandy
- 3 tbsp semolina flour for dusting the surfaces
Method
- Finely chop the mushrooms and onions and sauté them in a little oil with a clove of chopped garlic and several leafs of chopped sage. Stir and check, after about 8 mins the mixture will have reduced. check it doesn't dry out too much, adding a little water if it does. Add the lentils and pine nuts to warm up.
- add 2 tablespoons of aminos (or soy sauce if you can't find Aminos) and 1 tablespoon of brandy into the pan and mix, turn off the heat.
- Use a blender to blend the mixture into a paté constancy. Place in a bowl and refrigerate for 20 mins.
- use the Pasta dough recipe HERE and a pasta machine to rollout 2 thin sheets of pasta dough.
- layout one of the pasta sheets on a floured surface and put about half a tablespoon of the filling onto the pasta in a line leaving a 3 cm gap between fillings.
- Now lay the second sheet on top and press around the fillings to remove all the air and create the ravioli. Press down the top layer and seal it onto the lower layer. Using a ravioli cutter, stamp out the ravioli into shapes and place on a plate in the fridge until ready to use.
- When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Ravioli to the boiling water and bring back to the boil. After about 1 minute, the Ravioli are ready.
- Drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).