To make the filling

1. Warm the oil in a cast iron pan over medium heat. Add in the shallots and allow to soften for a few minutes. Add in the garlic, stir and soften for about a minute more.
2. Next, add in the crumbled vegan sausage and saute until slightly browned and fragrant, about 5 minutes. Set aside to cool completely before using.

To assemble to ravioli

1. Divide and Flatten Your Dough – Cut your pasta dough into four pieces, and you can wrap the remaining pieces in dough to keep them from drying out. Don’t worry about precision; a messy and jagged shape is perfectly fine.
2. Roll Out the Dough – Use a pasta maker attachment on a stand mixer or a mini roller if you prefer to roll out the dough by hand.
3. Start by setting your pasta maker attachment knob to one. Roll the dough through on the lowest speed a few times. If it becomes sticky, fold it in half, dust it with a little flour, and run it through again.
4. The dough should begin to feel soft. Turn the knob up to two and repeat the process, but you don’t need to fold it in half again. Initially, it might be a bit challenging to get the dough to run uniformly through the attachment, but it becomes easier with practice.
5. Keep going and turn the knob up to three. The dough is forgiving at this stage, so if you encounter any folds or crinkles, don’t worry; just run it through again, and they’ll work out.
6. Finally, turn your knob up to four. This thickness is ideal for ravioli, but you can opt for a three or even go up to a five if you prefer.
7. Cut and Drape Your Pasta Over Your Mold – Once your dough is twice as long as your pasta mold, cut it in half. Flour the metal portion of the mold and then drape one-half of the dough over it, using the plastic part to create a concave space.
8. Fill Your Ravioli – Spoon about a teaspoon of the vegan sausage filling into each well.
9. Lay the remaining piece of dough over the top, ensuring the floured side is facing up, so it sticks together.
10. Drape the dough carefully, making any necessary adjustments as needed.
11. Cut the Ravioli Edges Away – Use a rolling pin to roll over the mold to create a clean edge.
12. Gently pull away the excess dough from the edges.
13. Release the Ravioli – Carefully flip the mold over onto your floured work surface, then gently lift the mold to release the ravioli.
14. Transfer the Ravioli to a Baking Sheet – Line a baking sheet with a silpat or parchment paper and use a spatula to transfer the ravioli, one at a time.
15. Repeat this process with the remaining three pieces of dough.

When ready to serve

1. Remove the desired amount of frozen ravioli from the freezer. I lay them out flat on a silpat so they won’t stick while defrosting. Defrost for 45 minutes, or until just soft.

To boil the ravioli

1. Fill a large dutch oven about 3/4 full with water. Cover and bring to a boil. Add some salt to season the water, then slowly drop in the defrosted ravioli, about 6-8 pieces at a time. Boil until the ravioli rises to the top, then wait one additional minute.
2. Repeat the process with the desired amount of ravioli, using two pots of water if needed.
3. Serve immediately with the warmed mushroom-basil sauce, topping with fresh basil, toasted walnuts and crumbled vegan ricotta, if desired.

*This would also work well with any kind of prepared red sauce.