Homemade Mushroom Ravioli

1: Combine the flour, turmeric, and a large pinch of salt in a bowl. Make a well in the middle, then pour in 1 tbsp of olive oil and 100ml of water. Combine then knead for 5 mins. Wrap in baking paper and refrigerate for max 20 mins.

2: Add olive oil to a pan on medium heat. Fry the garlic for a minute, then add the mushrooms and pinches of salt and pepper. Cook for 8-10 mins, then combine in a bowl with the vegan cream cheese and basil.

3: Remove the pasta from the fridge and slice it in half. Dust your worktop lightly with flour and roll out one half until it’s roughly 2-3mm thick. Transfer the dough on top of a piece of baking paper and spoon the mushroom filling in a line down the center with a roughly 4cm gap between them. Roll out the remaining piece of dough and place it on top. Squeeze it around the filling while pushing down to force out any trapped air. Slice into squares and re-roll the leftover dough to make more ravioli.

4: Cook the ravioli in a large saucepan of boiling water for 5 mins.

5: Transfer the ravioli to plates and top each plate with a tablespoon of vegan pesto, some toasted pine nuts, a few basil leaves, freshly ground black pepper, and a drizzle of olive oil.