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Pasta: https://cooking.nytimes.com/recipes/1018702-basic-fresh-pasta-dough
But substitute in 3/4 cup Just Egg!
“Ricotta”: Soak 1 cup raw almonds overnight, peel off skins and puree in food processor with enough water to make a ricotta-like texture. You can season with lemon juice and salt if you like, but I skipped it since the rest of the filling was super flavorful.
Filling: Diced mushrooms, shallots, garlic sauted in butter with a cube of vegan beef-style bouillon. Add in vegan parm to taste and puree with vegan ricotta!
✹ More Videos ✹
More Vegan Taste Tests → https://bit.ly/2Y1TBLP
What I Eat in a Day Playlist → https://bit.ly/32JPW3F
Recipe Tests + Cookbook Reviews → https://bit.ly/2StEMvm
Cook with Me! → https://bit.ly/2O7DK9H
Tofu Recipes → https://bit.ly/2CLTTsC
✹ Chapters ✹
00:00 Intro
01:21 Cocktails
03:05 Ravioli
03:47 Mushroom Filling
05:43 Sponsor Message
08:12 More Ravioli Filling
09:30 Egg Pasta
13:08 Caesar Salad
18:27 Simple Cream Sauce
20:18 Eat & Chat with Us
25:52 Choc Strawbs and Outro
✹ Find Me! ✹
instagram (personal) | https://www.instagram.com/thesarahsullivan/
recipe blog | https://sarahsvegankitchen.com/
podcast | https://anchor.fm/whatislifedude/
✹ Contact Me! ✹
for business inquiries → [email protected]
✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
Credit: YouTube/Sarah’s Vegan Kitchen
