In a bowl, combine the flour, salt, turmeric, olive oil, and warm water. Knead the dough, then place it in an airtight container and refrigerate it.
To make the filling, chop the onion and garlic. Cook them in a pan over medium heat for 3-4 min, along with a generous drizzle of olive oil.
Add the spinach and chopped mushroom to the onion and garlic and cook until the mushrooms have released their juices (5-10 min).
To a food processor, add the onion, garlic & mushroom mix. Add in the tofu, tahini, lemon juice, nutritional yeast, salt, pepper, and basil. Blend until smooth.
Remove the dough from the fridge. Dust a clean surface with flour and use a rolling pin to roll out the dough as thin as you can. Roll in a long rectangle or long oval shape.
Use a pizza cutter to slice the dough in half through the middle
Scoop up about ½ tablespoon of filling for each ravioli. Place them about ½ inch from each other on only one side of the rolled out dough.
Use the other side of dough to cover the filling.
Press your fingers around each filling scoop to make sure they are sealed in.
Using the pizza roller, slice around the pieces of ravioli.
Use a fork to seal in all four sides of each ravioli piece.
Boil water in a large pot. Once the water is boiling, gently place each piece of ravioli in the water for about 5 minutes.
Use a skimmer or small strainer to remove each ravioli from the water.
These taste amazing with marinara sauce, vodka sauce, or pesto. I made a simple vegan butter noodle sauce by cooking up vegan butter, garlic, white wine, lemon juice, salt & pepper.
This makes 2 servings.