Spinach Ravioli with Mushrooms (vegan)

These homemade vegan spinach ravioli with fried mushrooms is the ultimate comfort food. It's a simple recipe that is delicious and healthy. There is nothing better!

For the ravioli:
1 1/4 cup flour* (150 g) (gluten-free*, if needed)
1 1/4 cup semolina flour (150 g) (or sub more regular flour)
1/2 tsp salt
3/4 cup water (150 ml)
2 tsp olive oil
For the spinach filling:
7 oz frozen spinach (200 g) thawed
3,5 oz plant-based cream cheese (100 g) (or cashew ricotta*)
5 tbsp Vegan Parmesan* (50 g) grated
salt, pepper (to taste)
For the mushrooms:
2 garlic cloves chopped
1 tbsp olive oil
10 oz mushrooms (300 g)
2-3 tbsp soy sauce
salt, pepper (to taste)
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Pasta dough:
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.

Spinach filling:
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.