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Mushroom Ravioli

This mushroom ravioli is delicious! We used the Kite Hill Brand which utilizes almond milk ricotta for a delicious creamy texture. You have to try it!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course dinner, lunch
Cuisine pasta
Servings 3 servings
Calories 354 kcal


  • pan
  • Stove
  • Pot


  • 1 Package Mushroom Stuffed Ravioli
  • 1.5 cup Almond Milk
  • 1 tbsp Paprika
  • 2 tbsp Nutritional Yeast
  • 1/2 tsp Turmeric
  • 1/2 tsp Onion powder or granulated onion
  • 1 tbsp Earth Balance Butter
  • 1/2 - 1 tsp tapioca starch (optional and depends on the desired thickness)
  • 1 whole Tomato
  • 1/2 tbsp garlic minced
  • 1 ounce Pepita/pumpkin seeds


  • Cook ravioli as recommended on package.
  • While ravioli cooks. In a bowl, add paprika, onion powder, turmeric, Nutritional Yeast, to almond milk and stir well.
  • Add to pan and heat to medium. Stir well until all seasonings are fully absorbed.
  • Add butter. Stir well. Reduce heat to low.
  • Add tapioca or corn starch, consider using fine strainer to prevent clumping. Stir well with whisk or fork.
  • Add minced garlic (we add last to preserve nutrients)
  • Add large chopped tomato. Stir and cover with juices.
  • Add Ravioli to the sauce and cover well.
  • Serve and Enjoy!


Keyword mushroom, pasta, plantbased, ravioli, vegan, vegetarian