These homemade chanterelle ravioli are a mouthwatering delicacy. Topped with sage and rosemary oil, this pasta filled with fried wild mushrooms has forever won a spot in our hearts.
Chanterelles – Mushrooms to go Wild For!
If you’ve landed on this page, this means you have probably already procured some chanterelle mushrooms or are about to. Gone through such hassle, you are now looking for no other than the most delicious way of preparing those precious chanterelles. Well, you’ve found it!
Don’t get scared off by the prospect of making fresh pasta. This is your opportunity to discover a most amazing meal you will very likely not get anywhere else! Our chanterelle ravioli will make your food lover heart melt – whether you are a vegan or not!
Onion and garlic, some herbs… Chanterelles don’t require much to be turned into a feast. For mushrooms with such delicate flavour, keeping things simple makes them shine even more. Less can be more.
We have had quite a few meals with chanterelles recently, as these wild mushrooms are just about to come into peak season and we have picked a small bag full of them. We love chanterelles, but this is our new favourite among our vegan chanterelle recipes – perhaps only challenged by our chanterelle goulash.
Because 8 is my personal lucky number, here are 8 reasons why you want to make these vegan chanterelle ravioli:
- Amazing flavour – how often do I have to point this out?
- Unique – you can’t buy chanterelle ravioli!
- Not as tricky as you think – making fresh pasta is easy, and worth it tenfolds!
- Making your own ravioli is great fun!
- Plastic-free, low waste – one of the great things about do-it-yourself!
- Simple ingredients – flour, water, olive oil, onions… the chanterelles should be the only tricky thing to find.
- The rosemary and sage oil – combined with the chanterelle ravioli, a true foodgasm!
- The moment of joy – when you are rewarded with the fruit of your works, and realise that (italic) you have made this f@cking delicious food! And you can’t believe it because it tastes like something you would get in a fancy five star restaurant!
If that hasn’t convinced you, too bad – for you. 😉
Making Chanterelle Ravioli
You might think that making fresh pasta, and then even stuffing it, is a lengthy and complicated process and too much of a hassle. Well, think again! Because our recipe makes it easy for you, and following it is worth more than the little bit of work you put in along the way. The fine aroma of the chanterelles and the herby oil will melt together and celebrate a festival of food right there on your tongue, fireworks and everything! The hardest part is not to eat all the fried chanterelles before they go into the ravioli as filling.
Making the pasta
For the chanterelle ravioli, you will need to create sheets of fresh pasta. Don’t worry, it’s really not that difficult, as long as you follow our guidelines. The dough might seem quite dry at first, but it will eventually come together, be smooth to roll out, and stick or break less easily than a moister dough. As you roll out the pasta thinner and thinner, use as little flour as possible to keep it from sticking.
Shaping the ravioli
The biggest fun is the shaping of the ravioli! It is tempting to put too much filling between two rectangular pieces of pasta sheet, after all the filling is where all that flavour is at home. Use a fork to gently seal the ravioli together and get the cute pattern around the edges.
See the recipe card and notes for more tips on rolling out and shaping ravioli.
Cooking the ravioli
Not only is fresh pasta really easy to make, it also cooks really quickly. Only two minutes are usually enough to cook freshly made pasta. With ravioli you have some double layers around the edge of the pocket of filling. When the chanterelle ravioli float to the top of the pan, cook them for another two minutes to make sure those double layers are well done.
As mentioned above, chanterelles can be tricky to find in the wild, even when they are in season, theoretically. (Keep an eye out for our post on foraging chanterelles) You might find them on markets or even in supermarkets, but likely at high prices.
You can still make wild mushroom ravioli with any other edible wild mushroom you find, following the same procedure. Just make sure you know what you have picked and pick only what you are sure you know. Wild mushrooms can be unpleasant to eat, some are poisonous or even deadly. That’s why chanterelles are my favourite wild mushrooms, with their distinct appearance and scent.
You can even use dried wild mushrooms – drying is probably the best ways to preserve mushrooms. And we do it simply on our car dashboard (as well as dehydrated apple rings). It gets so hot there when the sun is shining in, the drying of halved mushrooms is done in two days. Just add dried mushrooms to the pan with the fried onions and add some liquid to rehydrate them.
Enough talking, let’s not waste more time! Let’s get started! Get out of your comfort zone, this is your chance! A unique journey through several dimensions of flavour awaits you…
Ready, steady, get cooking!
Your tour guides,
Paul & Sophie
More delicious vegan chanterelle recipes to delight your tastebuds:
Vegan Chanterelle Ravioli
For the pasta dough
- 1 1/2 cups flour
- 1/2 cup water
- 1 tsp olive oil
For the filling
- 1 onion
- 2 cloves garlic
- 2 cups chanterelles – cubed
- 2 tsp oregano
- 2 tbsp olive oil
- 1/2 tsp ground pepper
- 1/2 tsp salt
For the herb oil
- 3 tbsp olive oil – extra virgin
- 1 tsp dried sage
- 1 tsp dried rosemary
- Add flour, water and a teaspoon of olive oil into a bowl.
- Start combining with a spoon. Then knead with your hands, until all the flour is integrated and the dough is uniform and smooth.
- Let the dough rest in a covered bowl for an hour, while preparing the filling.
- Fry onion in olive oil on high heat until translucent and beginning to brown.
- Add chanterelles and fry until they shrink and give off liquid.
- If using chanterelles that are not fresh and moist but dry and light, add 2 tablespoons of water to rehydrate them and bring out their full flavour.
- Stir in chopped garlic, oregano, salt and pepper.
- Cook for a few more minutes.
- You are aiming at a moist mixture, but without excess liquid.
Rolling pasta and shaping ravioli:
- Place the dough on a work surface and begin to roll out with a rolling pin – or a round glass bottle 😉
- Turn over and rotate by 90 degrees regularly to shape a rectangle.
- Dust dough or rolling pin with a tiny amount of flour whenever it starts to stick.
- Cut into multiple pieces when it gets too large to handle.
- When a sheet is about 2 millimeters thick, cut off the edges to create a neat rectangular sheet. Later, knead all leftover bits of pasta and roll out into a new sheet.
- Cut a rectangular sheet into smaller rectangles, each about 5 x 7 cm (2 x 3 inches).
- Place a heaped teaspoon of filling in the middle of one piece of pasta and cover it with another. Slightly stretch if necessary.
- Use a fork to seal the pasta around the edges. Make sure there are no gaps or holes.
- Place your shaped ravioli on a floured board or plate so that they don't stick together.
Cooking the ravioli:
- Bring a large pan of water to the boil
- Gently lower some ravioli into the water and cook for 2 minutes or until the pasta is tender. When the ravioli float to the top, that is a sign they are probably ready.
- Remove the ravioli using a slotted spoon and continue to cook the ravioli in batches until they are all cooked.
For the sage and rosemary oil:
- In a small pan, heat the sage and rosemary with the olive oil for 1-2 minutes
- Cover the ravioli in the herb oil, season with pepper and add any remaining filling on top. Enjoy!