Vegan Ravioli Filled with Parsnips and Porcini

THINLY SPREAD
20Ingredients
80Minutes
1180Calories

Ingredients

US|METRIC
  • 130 grams pasta flour
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 parsnip (peeled and chopped)
  • 1 tablespoon olive oil
  • 1 teaspoon dried sage
  • 1 handful dried porcini mushrooms (soaked for 20 mins in boiling water and finely chopped, Keep the soaking liquid!)
  • 1/3 leek (finely diced)
  • 1 clove garlic (finely chopped)
  • 1 cup cashews
  • 1/2 cup water
  • 1 teaspoon Dijon mustard
  • 1 garlic clove
  • 1/2 lemon
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1 clove garlic (finely chopped)
  • 2 portabello mushrooms (large, thickly sliced)
  • 2/3 leek (finely chopped)
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    NutritionView More

    1180Calories
    Sodium20% DV490mg
    Fat109% DV71g
    Protein63% DV32g
    Carbs39% DV117g
    Fiber52% DV13g
    Calories1180Calories from Fat640
    % DAILY VALUE
    Total Fat71g109%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol
    Sodium490mg20%
    Potassium1670mg48%
    Protein32g63%
    Calories from Fat640
    % DAILY VALUE
    Total Carbohydrate117g39%
    Dietary Fiber13g52%
    Sugars14g28%
    Vitamin A15%
    Vitamin C70%
    Calcium15%
    Iron80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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