Lobster Mushroom Ravioli

a bowl of ravioli with garnishes of lemon, chives, and cheese

Discover an extraordinary culinary adventure through the tantalizing Lobster Mushroom Confit Ravioli! This recipe marries the wild essence of lobster mushrooms, the artistry of homemade ravioli crafting, and the enchanting use of leftover lobster mushroom oil. Prepare for a symphony of flavors that'll redefine your cooking and showcase your culinary prowess!

This is a dinner to impress!

Print Recipe

CourseMain, Main Course, Vegan Recipes

CuisineAmerican

KeywordMushrooms

Cook Time1 30

Servings

Calories503kcal

Equipment

Ingredients

Lobster Mushroom Confit (lobster mushroom butter & filling base)

8 oz Lobster Mushrooms
8 oz Coconut Oil Olive Oil, Avocado Oil, or Butter also works here
1 Bay Leaf
2 Cloves Garlic
1 Shallot Optional

Ravioli Dough

2¼ Cup 00 Flour Or All Purpose Flour if you don't have access to 00 pasta flour
¾ Cup Water or aquafaba
2 tbs Lobster Mushroom Oil (From Confit)
½ tsp Sea Salt
¼ Cup Semolina Flour For dusting your surfaces, or use starch of choice like tapioca, rice, wheat, or corn

Ravioli Filling

2 tbs Parmesan Cheese I recommend the brand Violife
¼ cup Cream Cheese Homemade or store bought works, just a plain variety

Lemon Lobster Mushroom Sauce

¼ Cup Lobster Mushroom Oil (from confit)
2 Cloves Garlic crushed and minced
½ Large Lemon Juiced

Garnishes

1 Large Lemon Zest
2 tbs Parmesan Cheese Finely Grated
2 tbs Chives Minced
1 Pinch Black Pepper

Instructions

Lobster Mushroom Filling and Butter

Crush two cloves of garlic, remove their peels, finely mince.
Finely mince the shallot, clean the lobster mushroom, then finely chop them.
Add the garlic, shallot, and lobster mushroom to a saucepan, oven safe container, or Instant Pot
(this step can be done on the stove, in the oven, or in an instant pot)
Cover with enough oil to completely cover everything, using a smaller container or pot will allow you to use less oil. 3/4 cup oil was enough to cover the oil in my saucepan, you might need more or can use less. You don't want anything exposed or it risks drying out. Too much oil and you'll have a diluted tasting lobster mushroom oil.
Stove Directions: Bring to a simmer, then reduce to the low simmer where it barely bubbles at all. Cover and let cook for 45 minutes
Oven Directions: Bake in the oven at 250F for 1 hour
Instant Pot Directions: Add to your instant pot and cook on slow cook for 1 hour

Pasta Dough

While the lobster mushrooms are cooking....
Add your 2 ¼ cup flour and ½ tsp of sea salt to a large, cleaned surface and create a large well in the center of the flour. (a big enough hole to hold the water)
Pour in the ¾ cup water and 2 tbs lobster mushroom oil (what you strained in the last step).
Slowly mix the water and oil to the flour, then proceeding to knead the dough as it comes together. The dough will be shaggy and dry, knead it to be a homogenous mixture to the best of your ability.
Let rest for 30 minutes (it will become elastic and more workable at this point)

Ravioli Filling

Once the Lobster Mushrooms have cooked use a thin mesh strainer to stain the solids from the oil.
Save both the lobster mushroom oil and the cooked lobster mushroom mixture
While your dough is resting, add lobster mushroom solids to a medium sized bowl. Add in the your favorite brand of nondairy parmesan cheese and cream cheese. Mix

Rolling out the Noodles

You can use either a pasta roller* or you can use a rolling pin to roll your dough out here.
Clean a large flat surface and then dust with semolina flour or starch- this helps prevent the noodles from sticking. Any starch works like corn, tapioca, rice, wheat, ect
To Use a Pasta Roller, add the dough in batches. Add about 1/4 of the dough to your pasta roller and start on the thickest setting. Run it through two times before bringing it to the next level of thinness. Bring it to about level 4 and lay out onto your prepared surface
To Use a Rolling Pin, Divid the dough into 4 wads. Roll out each wad of dough to be as thin as possible while remaining in long rectangle. Roll it out to the thinness where you can see light through the sheet of pasta when you hold it up.

Forming the Ravioli

Lay out your long noodles and add about 1 tablespoon worth of the ravioli filling about every 3 inches in a long row.
Lay another sheet of pasta over the pasta with filling. Using your hands gently press around where the filling is to encase it.
Using a ravioli press, or a any cup*, press out raviolis out of the dough
At this point you take your scrap dough and roll it out into another sheet and continue the process of making more raviolis- do this until your filling is used up

Cooking the Pasta

Bring a large pot of water to a boil
Add in about 1 tablespoon of salt and then add the raviolis
Boil until the pasta floats
Reserve 2 tablespoons of the pasta water
In sauce pan melt ¼ cup worth of the lobster mushroom oil and add the garlic. Cook for 3-5 minutes on medium heat until the garlic is toasted
Remove the pan from heat and add in the lemon juice, pasta water, and the raviolis, toss for an even coating. Add salt to taste
Once plated garnish with more parmesan, zest of a lemon, and minced chives

Notes

Ravioli Filling- Don't want to use cream cheese?

I encourage you to try making or buying your favorite plant based cream cheese since it adds a tangy creaminess that is lovely with this pasta. However if you are short on time or have a limited budget you can make substitutions. Try this recipe with silken tofu, coconut cream, or make your own nut cream in place of the cream cheese!

The goal for this pasta is to add a creaminess to the lobster mushroom filling.
If blending a nut or seed consider adding a pinch of salt and nutritional yeast. Blend it up with enough water for it to become smooth- but not so much that it is runny. You want a thick and smooth texture!

Choose a high fat nut for best results:
High Fat Nuts: Hazelnuts, Cashews, Brazil Nuts, Macadamia, Walnuts
For a low fat and high protein option you can use silken tofu.
It's not recommended to use sunflower seeds or hemp seeds here as the flavors are not neutral enough and compete with the lobster mushroom.

Rolling Pin Vs Pasta Roller
You will have the most consistent results if you use a pasta roller vs a rolling pin.

Pasta Cutter vs Cup
If you don't have a ravioli cutter you can use any old cup to cut out the ravioli shapes!

Nutrition