It's Day 2 of VeganMoFo and here I am posting about pasta. But Spring just hasn't got a hold in the Mountains yet, so we've still been eating comfort food. And this IS comfort food, trust me. Have this with some garlic bread to mop up all that delicious buttery goodness, and a glass of your favourite wine.
For the filling
400g assorted mushrooms, such as swiss brown and button.
2 or 3 porcini mushrooms, soaked.
2 cloves garlic
1 small onion
Chop filling ingredients roughly and sauté in a knob of vegan margarine and a splash of olive oil until soft (these are technical terms of course). Set aside and allow to cool.
Finely chop by hand or use a food processor on pulse.
Taking one wonton wrapper, place a teaspoon of mushroom mixture in the centre, brush around edges with water, and top with another wrapper, firmly pinching together. Set aside, and continue until mixture or wrappers are finished. I got 30 ravioli from this batch.
Set a saucepan of water to boil and add a little olive oil (this stops the pasta sticking together).
For the sauce
½ cup vegan butter or margarine
1 teaspoon olive oil
¼ teaspoon crushed garlic
2 Tablespoons slivered almonds
2 Tablespoons port
A few sprigs of fresh thyme
Toast some slivered almonds in a dry frying pan on a low heat for a minute or two –watch that they don’t burn!
Melt the butter over low heat in the frying pan, and add the olive oil and crushed garlic. After a minute, add the port and thyme.
When the ravioli is cooked, drain carefully and arrange on a plate, drizzle with the butter sauce and top with the toasted almonds.