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Vegan Recipe

Raviolis aux Champignons

Ingredients:

• 450g plain flour
• 2 rounded tbs soya flour
• 3tbs olive oil
• cup of water
• 5tbs olive oil
• 200g button mushrooms, finely chopped
• 100g spring cabbage, finely chopped
• 200g spinach, finely chopped
• 2 tbs parsley, chopped
• 4 cloves of garlic, finely chopped
• bunch of spring onions, finely chopped
• pinch of chilli powder
• salt and black pepper

Method:

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!

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