Saffron Ravioli with Wild Mushrooms and Cashew Cheese
Prep time
Cook time
Total time
Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Copyright © 2011 by Joy Pierson, Angel Ramos, and Jorge Pineda. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Rita Maas.
Serves: 6 to 8; makes about 30 ravioli
  • 1 cup raw cashews
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped white onion
  • ¼ teaspoon chopped garlic
  • ¼ cup chopped shallots
  • ¼ cup chopped leek, white and pale green parts
  • ½ pound cremini, morel, or chanterelle mushrooms, stemmed and chopped
  • 1 tablespoon water
  • 1 tablespoons freshly squeezed lemon juice
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt
Saffron Pasta:
  • 1 teaspoon saffron
  • 2-1/2 cups water
  • 1 cup semolina flour
  • 3 cups unbleached all-purpose flour
  • 3 teaspoons Ener-G egg replacer
  • ¼ teaspoon sea salt
  • 3 tablespoons palm oil, melted
For Finishing:
  • Fine yellow Ccrnmeal or semolina flour, for dusting
  • 2-1/2 cups roasted plum tomato sauce (recipe below), for serving
  • Cashew crème fraîche (recipe below), for serving
  • Minced fresh parsley, for garnish
  • Crispy capers (recipe below), for garnish
  1. To make the filling, the day before using, put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator.
  2. In a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, shallots, and leek and sauté until tender, about 5 minutes. Add the mushrooms and cook until their liquid has evaporated, about 10 minutes. Drain well and set aside to cool.
  3. Drain the liquid from the cashews and rinse under cool water. Put the cashews, the remaining 1 tablespoon of olive oil, and the water, lemon juice, nutritional yeast, and salt in a food processor fitted with the metal blade and process until smooth. Add the mushroom mixture and pulse a few times, until the mushrooms are incorporated.
  4. To make the pasta, soak the saffron in the water for about 30 minutes. Put the flours, egg replacer, saffron-infused water, and salt in a stand mixer fitted with the paddle attachment. Add the palm oil and mix well. The dough should be smooth and not stick to your fingers.
  5. Press the dough into a rectangle and roll it, a small section at a time, through a pasta machine. You may have to repeat several times to reach the desired thickness of approximately ⅛-inch. Sprinkle the surface with a small amount of cornmeal or semolina flour to prevent the dough from sticking. Cut the pasta sheets into 2-inch rounds or squares.
  6. To assemble the ravioli, put the pasta pieces on a floured surface. Place a teaspoonful of filling in the center of each square, brush the edges of the dough with a bit of water, top with another piece of pasta, and press the edges with your fingers to seal, and then crimp with a fork. Spray the ravioli with canola oil cooking spray on one side, then flip them over and spray the other side. (If you don’t have cooking spray, brush both sides lightly with olive oil.)
  7. Bring a large pot of water to a boil and cook the ravioli until just tender, about 2 minutes.
  8. To serve, spoon the tomato sauce into shallow bowls. Top with alternating layers of ravioli and Cashew Crème Fraîche. Scatter a bit of the parsley over the sauce, top with a spoonful of the capers, and serve at once.
Wine notes:
Chiusa Grande Montepulciano d’Abruzzo, Italy A bright, casual red for hearty at-home suppers, this stainless steel-fermented Montepulciano from Abruzzo tastes of red berries and is scented with violet. Easy drinking with good acidity, this wine is a great regional match for Italian pasta dishes and pizzas.

Diet type: Vegan, Vegetarian, Dairy free, Egg free, Peanut free, Soy free
Recipe by Go Dairy Free at