Variations
Porcini Filling: use fresh portobellos, crimini or shitakes and add about 1 oz / 30 g dried porcinis which have been soaked in 45 minutes in hot water. Strain the broth and use it instead of the wine. Mince the soaked, dried mushrooms very finely and add to the filling at the end.

Asparagus Filling: use white mushrooms. Add 1 cup cooked fresh asparagus, cut into 2.5 centimeter / 1 inch pieces and process in the food processor until the asparagus is well mixed with the mushrooms and no large chunks remain.

Vegan Homemade Pasta
Mix the flour, chick pea or soy flour and salt in a medium sized bowl. Pour in the water and stir with a fork until the dough comes together in a ball. Knead the dough on a lightly floured surface for about 10 minutes or until the dough is smooth. Place the dough in a plastic bag and let it rest for at least 10 minutes.

Divide the dough into eighths keep the portions you aren't working with in the plastic bag. Roll each piece out on a floured surface until it is about 1.5 millimeters / 0.06 inches thick, flouring as you go to prevent sticking. If you like, hang the rolled out portions of dough over the backs of chairs or on a pasta rack to dry 5 - 10 minutes. This makes the pasta easier to cut.

Cut the lengths of rolled out dough into 6.25 centimeter / 2 1/2 inch wide strips and cut 6.25 centimeter / 2 1/2 inch squares with a ravioli stamp, cookie cutter or pasta or pastry cutter.

At this point, you want to put a pot of salted water to boil on your stove. You want to cook these right after assembling them. You should also put some of your favourite pasta sauce (tomato based) in a saucepan over a low heat to warm up. You should also place your serving platter and plates in the oven to warm up.

Place a heaping teaspoon of filling in the centre of half the squares. To seal, brush water around the edges of the filled dough squares and cover with the remaining squares. Don't overfill and make sure that no filling gets into the seal on the edges or it may break open when cooking. Seal with fork tines, a pastry wheel or a fluted pasta cutter. Cover the made ones with waxed paper to keep them from drying out.

Cook them in 2 or 3 batches by dropping them one at a time into rapidly boiling water. They need to cook no longer than 3-4 minutes once the water has come back to a gentle boil. Don't let the water boil so hard that the raviolis come apart.

Place raviolis on warmed plates or serving platter and cover lightly with the warmed tomato sauce. Garnish with fresh parsley and maybe a sprinkling of soy parmesan.