Spinach ravioli with mushrooms

Ingredients

For the ravioli:

• 150 g of flour *
• 150 g durum wheat semolina (or more flour)
• 1/2 tsp salt
• 150 ml of water
• 2 teaspoons olive oil

For the spinach filling:

• 200 g of spinach (TK) thawed
• 100 g vegetable cream cheese (or cashew ricotta *)
• 50 g Vegan Parmesan * grated
• Salt, pepper (to taste)

For the mushrooms:

• 2 cloves of garlic chopped
• 1 tbsp olive oil
• 300 g mushrooms
• 2-3 tablespoons soy sauce
• Salt, pepper (to taste)

Instructions

Pasta dough:

• Mix the flour with the semolina and salt, pile on a work surface and press into the middle of a hollow. Then pour water and olive oil in the middle and knead everything to a smooth dough.
• Then form the dough into a ball, wrap in cling film and put in the fridge for at least 1/2 hour.

Spinach filling:

• Thaw spinach, express well and chop roughly.
• Add vegan parmesan, vegetable cream cheese / ricotta and the spices. Mix everything together and season to taste. (If the filling is too dry, if necessary, add some vegetable cream / milk.)

To prepare ravioli:

• Roll out the pasta dough thinly on a lightly floured work surface.
• Cut out circles with a round shape (eg a glass or cookie cutter with a diameter of approx. 7.5 cm). Add approx. 1 tbsp of the spinach filling to the middle. Brush the edge with a little water and fold into semicircles. Gently press down with your fingers and then 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 on the surface.
• Then remove with a foam trowel and drain.

Fried mushrooms:

• Heat the olive oil in a pan and fry the mushrooms for about 3 minutes until lightly browned.
• Add the chopped garlic and cook for about 30 seconds. Then deglaze with soy sauce, reduce heat and simmer for another 2-3 minutes.
• Swirl in the drained ravioli, salt, pepper and serve.