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Ravioli Pockets Bowl With Avo, Mushrooms and Fries

💛 Recipe:⠀

Serves 15 - 18 pieces⠀
Pasta dough⠀
150 grams / 1 cup wheat flour⠀
150 grams / 0.9 cup corn semolina⠀
1 tbsp grape seed or olive oil⠀
150 ml water⠀
Filling⠀
150 grams potatoes⠀
500 ml vegetable stock⠀
100 grams spinach⠀
200 grams mushroom⠀
1 small onion, chopped⠀
2 tbsp grape seed oil⠀
⅛ tsp nutmeg⠀
⅛ tsp garlic powder⠀
1 tsp salt⠀
⅛ tsp pepper⠀
2-3 tbsp fresh herbs (parsley and chive)⠀
⠀
METHOD:

In a medium bowl, combine flour, semolina, water and oil⠀
Stir until dough comes together and roll into ball⠀
Wrap in plastic and refrigerate for one hour⠀
In the meantime, cut potatoes into cubes and cook in vegetable stock until soft⠀
In a large skillet, heat oil until hot, then add onion and cook for 1 min⠀
Add mushrooms and cook for another 2-3 min⠀
Now add the spinach and cook everything with the lid on for about 2 min⠀
Season with nutmeg, garlic powder, salt and pepper⠀
Add potatoes and spinach mixture to a high speed blender and pulse until its forms a coarse mixture (don't overdo it, you don't want a smoothie-like texture) or use a hand held blender⠀
Unwrap dough and divide into 2 equal pieces⠀
On a floured surface roll out rectangular pieces, as thinly as possible⠀
Cut pasta dough into equally sized rectangles (about 10x10cm or 4x4 inch)⠀
With the help of two spoons spread the mixture on every second rectangle⠀
Take the empty rectangles, put it on top of the rectangles with filling and press the edges with the prongs of a fork⠀
Repeat until dough or filling is finished⠀
Bring water to boil and let the pockets simmer for 15 -20 min⠀
Top with fresh herbes⠀
Serve with Avocado, Mushrooms and Fries! Enjoy!

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