Mushroom Ravioli

ingredients:

200g flour (7.05 oz)

100 g wheat semolina (3.52 oz)

½ tsp salt

140 ml water (4.7340 fl oz) = ½ cup + 1 tbsp

1 ¼ tbsp olive oil ( + 1 tsp for your hands later ) f

or the filling:

1 tbsp vegan butter

1 tsp olive oil

200g mushrooms (7.05 oz)

2 cloves garlic

a large handful of parsley, chopped

zest of ½ lemon

salt, pepper to taste

⅓ cup soy cream (80ml)

2 tsp nutritional yeast

2 tsp flour

ideas for serving:

1 tbsp vegan butter melted with 1 crushed clove of garlic extra parsley vegan parmesan made out of a cup of roasted, salted cashews + 1 tbsp nutritional yeast

*you can freeze the ravioli once you’ve filled and shaped them - lay them all out on a plate or a baking sheet with parchment paper, freeze them for like 2 hours, then transfer the frozen ravioli to a ziplock bag or a tupperware box to store them in the freezer - just boil them for a few minutes when you want to eat them

*you can also freeze the ball of pasta dough, or freeze half the ball of pasta dough, simply wrap it up in some parchment paper and then put it in the freezer - after defrosting it, roll it out as per usual and shape the raviolis

yields 15 - 20 ravioli