Directions

• Pour your all purpose flour and semolina flour on a clean countertop and mix into a well shape.
• In the centre of the “well” or bowl shape.. slowly mix in your 2 tbsp of grape seed oil and water adding a little bit of each as you mix.
• Once it starts to form into a ball, continue to kneed your dough for roughly 5 minutes. If your dough seems a little dry just add a bit more water! You’re aiming for a somewhat pizza dough like consistency.
• Place your dough in a bowl and cover with a damp cloth and set in fridge. You’ll leave it there for roughly 15-20 minutes.
• While you wait for your dough to set, heat a large skillet and add in 2 tbsp of vegan butter (saving one for later) and your avocado oil. Heat pan on medium low but closer to the lower side.
• Also heat a large pot of water and begin to boil. once boiling add in your sweet potato cubes.
• In your skillet add in your diced regular onion and your sliced king oyster mushrooms. Sauté for a few minutes before adding 3 cloves worth of your diced garlic, basil, oregano and your nutritional yeast. Lower heat.
• Now your sweet potatoes should be about ready to strain. Once strained place back in pot and add your remaining vegan butter, vegan cream cheese, remaining garlic, a pinch of salt and a pinch of pepper.
• Use an hand blender to blend all ingredients in your pot into a creamy mashed potato consistency. If you don’t have an immersion blender you can just use a masher or a large fork. once it’s blended add your diced green onions and set heat to the lowest possible setting just to keep warm.
• Now for the pasta. Lay a bit of flour on your counter to insure your dough doesn’t stick. Kneed your dough and begin to form a large pizza shape. Use a pin roller to smooth out and make it about 1/8 of an inch thick.
• Use a square drinking glass to press into the dough to cut your ravioli pieces. Get as many as you can out of your dough! Every 2 squares equals 1 large ravioli.
• Lay your squares out and save extra dough for a later date. Use a spoon and scoop some of your sweet potato mash into the centre of your squares.. remember, only scoop onto half of your squares because we will use the rest to cover each ravioli. After this step is done fill up a large pot with water and set to high to boil.
• Place your remaining bare dough squares overtop of your raviolis and press down along the outside edges with a fork to seal the mixture inside. You’ll see in the picture on the edges of the ravioli there are small fork impressions.
• Your water you set to boil should be bubbling by now, carefully drop each ravioli into your boiling water and set timer for 8 minutes.
• remove and strain ravioli, then drop directly into your frying pan with your mushrooms, spinach and butter herb sauce. Turn up the heat to medium for roughly 5 minutes. Make sure to toss your ravioli so they are coated in your sauce.
• Remove from heat. Top with pine nuts, a sprinkle of nutritional yeast and a pinch of salt and pepper. Serve and enjoy. You’ve earned it!