Spinach Ravioli with Mushrooms
Mix the flour, semolina and salt. Heap to a pile and press a well into the center. Pour in water and olive oil and knead to a smooth dough.
Shape the dough into a ball, wrap in cling foil and place in the fridge for at least half an hour.
Rinse spinach or greens thoroughly, squeeze to remove excess water and chop.
Add vegan parmesan, plant-based cream cheese or ricotta and the spices. Mix everything and season to taste. (If the filling is too dry, add a little bit of plant-based cream or milk.)
Roll out the prepared pasta dough thinly on a lightly floured surface.
Cut out circles with a round form (such as a 3-inch glass or cookie cutter).
Place approx. 1 tbsp of the spinach filling in the center of each circle.
Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork.
Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface.
Remove foam with a ladle and drain.
Heat the olive oil in a pan and fry the mushrooms for about 3 minutes until lightly browned.
Add chopped garlic and roast for approx. 30 seconds longer. Then deglaze with soy sauce, reduce the heat and saute for an additional 2-3 minutes.
Stir in the drained ravioli. Season with salt and pepper to taste.
Garnish with fresh herbs and enjoy!
The ravioli are great for freezing in batches
To make the pasta dough, you can use wheat flour, spelt flour or a gluten free flour blend.
1¼ cup flour (gluten-free, if needed)
1¼ cup semolina flour (or sub more regular flour)
½ tsp salt
¾ cup water
2 tsp olive oil
7 oz spinach, finely chopped (can substitute for another cooking green if desired)
3.5 oz plant-based cream cheese (100 g)
5 tbsp Vegan Parmesan
2 garlic cloves
10 oz mushrooms
2-3 tbsp soy sauce