*Note: I highly recommend watching the recipe video for visual instruction!
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.
Then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.
Thaw spinach, squeeze to remove excess water and chop.
Add vegan parmesan, plant-based cream cheese / 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.)
To make ravioli:
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.
Then remove with a foam 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 sauté for further 2-3 minutes.
Stir in the drained ravioli. Season with salt and pepper to taste. Garnish with fresh herbs and enjoy!