Mushroom ravioli

Ingredients for 4 servings:

• 450 g flour
• 2 tbsp flour (soy flour), heaped tbsp
• 3 tbsp olive oil
• 1 cup water
• 200 g mushrooms, finely diced
• 100 g white cabbage, finely diced
• 200 g spinach, chopped
• 2 tbsp parsley, chopped
• 4 garlic cloves, finely chopped
• 1 bunch of spring onions, finely diced
• 1 pinch of chili
• salt and pepper
• lots of basil

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Mix flour, soy flour, olive oil, and enough water to form a firm dough. Wrap in foil and chill for one hour. Brown the mushrooms, then add the remaining ingredients and sauté until the cabbage is tender. Season with salt, pepper, and chili. Halve the dough and roll out one half very thinly. Drop the filling a teaspoon at a time at intervals of about 5 cm. Moisten the gaps with water and place the other half of the dough, now also thinly rolled out, on top. Press the filling into place and cut into ravioli. Bring a large pot of water to a boil and cook the ravioli for about 5 minutes until they float to the surface. Serve the ravioli with tomato and mushroom sauce and plenty of basil.