For the pasta:

300gr of white wheat flour 

1/2 tsp of salt 

150 ml of water 

2 tsp of olive oil

For the filling

1 onion- finely chopped 

1 garlic clove – minced

1 tbsp of oil 

A handful of baby spinach 

1 block of  firm tofu (280gr), drained and crumbled into pieces

2 tbsp of nutritional yeast 

1 tbsp of oat milk 

Salt & pepper to taste 

For the mushrooms sauce:

250gr of Chestnut Mushrooms – sliced 

1 garlic clove – minced 

2 tbsp of olive oil 

1 tbsp of soy sauce 

In a large bowl mix the flour and salt, make a dwell and add in the water and oil. Mix everything really well until you have a firm dough. Wrap the pasta dough in clingfilm and place it in the fridge for 1/2 hour to firm up.

In the meantime make the filling. Add the oil to a pan, once hot add in the onion and fry for 5-8 minutes until soft. Add in the spinach and garlic and cook for another minute.

Transfer the mixture to a food processor and add in all the other ingredients. Blitz for few minutes until you have a fairly creamy mixture. 

To make the ravioli: remove the dough from the fridge. With a rolling pin start stretching out the dough. If you are using a pasta machine go ahead and pass the dough through it few times until you have a thin pasta sheet. Using a cookie cutter cut some circles. Add about 1tsp of the filling in the middle. Brush the sides with a bit of water and fold over the filling into half circle. Seal with your fingers and press it down with a fork. Bring a salted water filled pan to boil and gently dip the ravioli into the water. Cook the ravioli for 3-4 minutes then remove with a foam laden and drain. 

To cook the mushrooms add the oil to a pan with the garlic clove. Fry for 1-2 minutes then add in the mushrooms. Cook fro 8-10 minutes until all the water has evaporated and the mushrooms have reduced in size. Add in the soy sauce and cook for another few minutes.

Serve the ravioli with the mushrooms and enjoy!