Wild Mushroom Ragu & Polenta Ravioli with Vegan Carbonara

Ingredients

• 1 package, 9 oz Nuovo Pasta’s Wild Mushroom Ragu & Polenta Ravioli
• ¾ Cup (approximately) “Vegan Carbonara”
• ¼ Cup “Vegan Guanciale”
• 1 tsp. Italian parsley, chopped

• 1 Tbsp Extra virgin olive oil
• 1 Shallot, chopped
• 1 Garlic clove, chopped
• ¼ Cup Raw cashews
• 2 Cups water 
• 1 Tbsp. White miso 
• Salt and pepper to taste
• Pinch Turmeric powder

• 1 Pint Medium-size Shiitake mushrooms
• 1 Tbsp. Extra virgin olive oil
• 1 tsp. Smoked Spanish paprika (Pimentón de la Vera)
• Salt to taste

Directions

1. Heat oil in a small sauté pan
2. Add onions and garlic and cook for a few minutes on medium/low heat until soft and golden; do NOT allow to brown.
3. Add water and cashews and cook for a few minutes until water is reduced by half.
4. Add miso and stir until fully dissolved; continue cooking on low heat.
5. Add salt and pepper to taste and a pinch of turmeric powder, just enough to obtain an “eggy” color. (Go easy with the salt, as miso can be salty as well.)
6. Turn heat off and let the contents of the pan rest while you prepare the vegan “guanciale”—see directions below. Once the contents of the pan have cooled a bit, place them in a blender and mix until smooth and creamy. Keep warm and set aside.

1. Pre-heat oven to 400f.
2. Wipe mushrooms clean and remove stems. Slice the caps into ¼” slices
3. In a bowl, toss mushroom slices with oil, paprika, and salt to taste.
4. Transfer mushrooms to a baking sheet big enough to accommodate them without overlapping, and roast in the oven for 10 minutes OR until they are golden and crispy, resembling crispy “guanciale” or bacon. Keep warm; set aside.

1. Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
2. While water is heating, chop parsley and prepare carbonara sauce and mushrooms.
3. Once the water has reached a rapid boil, add salt and then the ravioli.
4. Lower the heat to a gentle simmer and cook for 3 to 4 minutes.
5. While ravioli are cooking, drizzle half of the vegan carbonara onto a platter or individual plates.
6. When ravioli are ready, place them on top of the sauce. Drizzle with the rest of the sauce. Scatter the roasted mushrooms on top and sprinkle with parsley.

Product Used