Fine Dining
HOMEMADE VEGAN MUSHROOM AND SPINACH RAVIOLI
Serves: 4 portions
For the filling:
• 2- 3 cloves garlic minced
• ½ white onion finely diced
• 125g (½ cup) fresh spinach
• 1 tbsp olive oil
• 65ml (¼ cup) soy cream
• 80g (1 cup) oyster mushrooms finely chopped - plus some extra for serving
• 1 tsp lemon juice and zest
• ½ tsp grated nutmeg
• Salt and black pepper to taste
For the pasta:
• 200g (2 cups) 00 strong pasta flour
• 200g (1 cup) semolina
• 200ml (¾ cup) warm water
• 1 tbsp olive oil
• Large pinch of salt
Optional to serve:
• Handful asparagus tips (optional)