In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the chopped white button mushrooms and the sliced baby Bella (cremini) mushrooms with 2 teaspoons of tamari. Sauté over medium-high heat until all (or most) of the water has been released from the mushrooms, then remove from the pot and set aside. Carefully wipe out the bottom of the pot with a clean, damp cloth and add the diced onion, sauté until soft, about 7 to 9 minutes. Add a splash of water here and there to prevent burning, then add the finely minced garlic. Sauté over medium heat for 30 seconds. Add the tomato paste, then all the remaining ingredients (including the mushrooms), except the cooked linguini. Simmer for 5 minutes to allow the flavors to marry. Taste test the flavor, add more seasoning, if needed.⠀⠀Take some of the sauce and mix it with the cooked linguini. Then serve with additional sauce over top and your favorite toppings. Turn on post notifications to stay updated with our latest posts⠀
Prepare the dough by sifting the flour into a large bowl. Then add the olive oil, salt, turmeric and a 1/4 cup of water.Using a fork begin to mix the dough. Occasionally adding more water in. Add the water in slowly because you do not want to add in too much.Once the dough is shaggy looking using clean hands begin to knead the dough.Knead the dough for 4-5 minutes until a smooth dough ball has formed. Add in enough water to make the dough come together. I added in a little more than a 1/2 cup of water.Once the dough is smooth and formed into a ball, cover it and refrigerate until ready to use. *if you would like to do this in a stand mixer simply add all the ingredients to the bowl then when ready add the dough hook attachment and knead until smooth.To prepare the filling take the spinach and microwave it or let it thaw on the counter. Then use a paper towel to squeeze the excess water out of the spinach.Once the spinach is dried out crumble in the tofu, then add the non-dairy milk, seasonings and vegan mozzarella.Using the back of a fork mash everything down. You can also do this step in a blender or food processor.Take the dough ball and cut it into 4 even pieces. Take two pieces and place them back in the fridge.On a floured and clean surface take one of the dough balls and begin to roll it out. This will take about 3-5 minutes when using a rolling pin. You want to roll it out very thin to be almost see through. You can also use a pasta attachment or pasta machine to do this as well.Repeat this process with the other dough ball.Then spoon out about 1 tbsp of filling onto one of the rolled out pasta doughs.I like to do 2 rows of 5-6 depending on how much space there is.Then use your finger to rub water in between the filling scoops.Place the other rolled out pasta dough on top and press down with your hands to get the pasta sheets to stick together.Then using a pizza cutter, knife or ravioli cutter you can begin to cut out the ravioli.Using a fork dipped in flour seal the outside edges and place the prepared ravioli on a floured dish. Repeat until all the ravioli have been made.Then repeat steps 10-17 with the other dough balls and remaining filling.When ready you can add the ravioli into the water. Cook for 3-4 minutes or until they float to the top.To make a very easy sauce add all the ingredients into a large sauce pan.Remove the cooked ravioli and place into the sauce pan to absorb the flavor.Finally, when all the ravioli are done plate them up with some extra sage leaves, sea salt and red pepper flakes.