Gluten Free Raviolis!.....Rice Paper Mushroom Raviolis with Vegan Brown Butter Sage Sauce!
Sarah's Plantry Raid
Sarah's Plantry Raid
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  • 1 garlic clove chopped
  • 1/4 yellow onion chopped
  • 1 tbsp vegan cream
  • 2 tbsp dry white wine
  • evoo
  • 1.5 tbsp vegan butter
  • fresh sage leaves
  • lemon juice
  • 2 minutes, add in your mushrooms and saute for an additional 5 minutes Add in white wine and simmer until the wine has burned off. Set aside.
  • 1 tbsp of your mushroom filling. Fold your raviolis to form a pouch. Repeat until your filling is gone.
  • 10-20 seconds and then steam with a slotted spoon. Make sure you carefully watch to make sure they do not break.
  • 8-10 minutes Squeeze one slice fresh lemon juice



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