Mix the flours with 3tbs olive oil and enough water to make a smooth
dough. Wrap in cling film and chill in fridge for an hour.
Fry the mushrooms in 4tbs olive oil in a large pan until beginning
to colour. Add the remaining ingredients, and stir-fry until greens
begin to wilt. Season to taste.
Divide the pasta dough into two, roll each on a floured surface until
paper-thin. Cut into 5cm strips, then place teaspoons of filling at
5cm intervals. Moisten the dough between blobs of filling with water,
and carefully cover with another strip of dough. Press the dough down
around the filling and cut the ravioli into squares.
Bring a large saucepan of water to the boil, add 1tbs of olive oil
to prevent sticking. Poach the ravioli gently for approximately 5 minutes,
or until they rise to the surface.
Serve with a hot tomato and basil sauce, steamed vegetables and a bottle
of chilled white wine - delicious!