Vegan Impossible Foods™ Ravioli with Rich Mushroom Demi-Glaçe

vegan ravioli recipe


  • 4 pieces Meaty Vegan Ravioli
  • 3 tbsp. EVOO, divided
  • 1/2 shallot, minced
  • 1/2 cup sliced Cremini mushrooms
  • 2 tbsp. tomato paste
  • 1 tbsp. flour
  • Splash of red wine
  • 1 cup mushroom stock or vegetable stock
  • Sprig of fresh rosemary

How to Make It

  1. Boil ravioli in salted water at a strong, rolling boil for 4 to 6 minutes. Reserve about 1/2 cup of pasta cooking liquid.
  2. Meanwhile, heat 2 tbsp. of the EVOO in a large skillet and sauté the shallot until softened. Add mushrooms and sauté until they are tender and have released their moisture. Stir in tomato paste and continue to sauté for 1 to 2 more minutes and allow everything to caramelize.
  3. Whisk flour into remaining 1 tbsp. EVOO until it forms a smooth paste. Whisk oil and flour paste into skillet mixture, making sure there are no lumps.
  4. Add wine to skillet and stir quickly until well combined, then add stock. Bring to a boil, then reduce to a simmer and continue simmering until liquid has thickened and reduced by about half.
  5. Add cooked ravioli to skillet and toss until well combined. If sauce becomes too sticky, add pasta cooking liquid about 1/4 cup at a time; if it is too liquid, continue simmering a few more minutes to reduce (the starch from the pasta will also help thicken the sauce).
  6. To serve, transfer ravioli to plate, then scoop mushrooms on top. Finish with a sprig of fresh rosemary.

Servings: 1

Pairing suggestions:

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