Directions

1. Preparing the Dough:

   In a medium-sized mixing bowl, sift the flour. Add the salt and olive oil.
   

   Gradually pour in the water, stirring continuously to form a dough.
   

   Knead the dough for a few minutes until smooth and elastic. Wrap in cling film and let it rest for 30 minutes.

2. Preparing the Filling:

   In a cast iron pan or nonstick skillet, heat 2 tsp olive oil over medium-high heat.

   Add the mushrooms and garlic. Sauté for 5 minutes or until the mushrooms are cooked and their liquid has evaporated.
   

   Season with salt and pepper. Once cooked, stir in the fig paste and mix until well combined. Remove from heat.

3. Making the Ravioli:

   Divide the rested dough into 4 equal parts. On a floured surface, roll out one portion at a time to a very thin thickness.
   

   Using a ravioli cutter or a sharp knife, cut out your preferred shape.
   

   Place about 1/4 tsp of the fig and mushroom filling in the center of each cut-out.

   Place another piece of dough on top and press the edges to seal. Crimp the edges with a fork for a decorative finish.

4. Cooking the Ravioli:

   Bring a large pot of salted water to boil.

   Carefully add the ravioli, cooking in batches to avoid overcrowding. Boil until they float to the surface, approximately 1-2 minutes.
   

   Remove with a slotted spoon.

5. Serving:

   Serve the ravioli drizzled with olive oil and balsamic vinegar. Garnish with fresh herbs, vegan parmesan, and a hint of truffle oil, if desired.