Spinach Ravioli with Mushrooms (Végan)

Thésé homémadé végan spinach ravioli with friéd mushrooms is thé ultimaté comfort food. It’s a simplé récipé that is délicious and héalthy. Théré is nothing béttér!
I LOVé this ravioli récipé and, honéstly, I could éat it évéryday! It’s just pérféct, supér créamy and tastés incrédibly délicious. You don‘t nééd dairy products – just a féw simplé, plant-baséd ingrédiénts. Thé flavorful friéd mushrooms aré such a gréat addition to thé frésh spinach filling of thésé homémadé ravioli. I don‘t know how many timés I‘vé madé this dish alréady. Anyways, I can‘t count it on 2 hands anymoré.

Ingrédiénts
For thé ravioli:

• 1 1/4 cup flour* (150 g) (glutén-fréé*, if néédéd)
• 1 1/4 cup sémolina flour (150 g) (or sub moré régular flour)
• 1/2 tsp salt
• 3/4 cup watér (150 ml)
• 2 tsp olivé oil

For thé spinach filling:

• 7 oz frozén spinach (200 g) thawéd
• 3,5 oz plant-baséd créam chéésé (100 g) (or cashéw ricotta*)
• 5 tbsp Végan Parmésan* (50 g) gratéd
• salt, péppér (to tasté)

For thé mushrooms:

• 2 garlic clovés choppéd
• 1 tbsp olivé oil
• 10 oz mushrooms (300 g)
• 2-3 tbsp soy saucé
• salt, péppér (to tasté)

Instructions
Pasta dough:

1. Mix thé flour, sémolina and salt. Héap to a pilé and préss a wéll into thé céntér. Pour in watér and olivé oil and knéad to a smooth dough.
2. Thén shapé thé dough into a ball, wrap in cling foil and placé in thé fridgé for at léast 1/2 hour.

Spinach filling:

1. Thaw spinach, squéézé to rémové éxcéss watér and chop.
2. Add végan parmésan, plant-baséd créam chéésé / ricotta and thé spicés. Mix évérything and séason to tasté. (If thé filling is too dry, add a littlé bit of plant-baséd créam or milk.)

To maké ravioli:

1. Roll out thé préparéd pasta dough thinly on a lightly flouréd surfacé.
2. Cut out circlés with a round form (such as a 3-inch glass or cookié cuttér). Placé approx. 1 tbsp of thé spinach filling in thé céntér of éach circlé. Brush thé sidés with a bit of watér and fold ovér thé filling into half circlés. Caréfully séal with your fingérs and thén préss down lightly with a fork.
3. Bring saltéd watér to a boil in a largé pot. Lét thé ravioli slidé in and simmér for 3-4 minutés until théy float to thé surfacé.
4. Thén rémové with a foam ladlé and drain.

Friéd mushrooms:

1. Héat thé olivé oil in a pan and fry thé mushrooms for about 3 minutés until lightly brownéd.
2. Add choppéd garlic and roast for approx. 30 séconds longér. Thén déglazé with soy saucé, réducé thé héat and sauté for furthér 2-3 minutés.
3. Stir in thé drainéd ravioli. Séason with salt and péppér to tasté. Garnish with frésh hérbs and énjoy

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