Ravioli primavera with asparagus stalk pesto + mushroom mince

Make dough

1. Combine flours and salt on a flat work surface*.
2. Create a well in the center and pour in a small amount of aquafaba. Start to incorporate flour from the edges into the center, then add more aquafaba along with oil, stopping to mix roughly with hands. Add remaining aquafaba in small increments and knead until a dough comes together. Continue kneading for 8-10 minutes until dough comes back slowly but fully when poked.
3. Form into a ball and refrigerate for at least 30 minutes.

Make pesto and/or mushroom mince

1. Heat a teaspoon or two oil in a large pan over medium-high heat, then add shallot and cook for 2-3 minutes. Add garlic and a pinch of salt and cook for another minute or so. Remove from pan and set aside.
2. Wipe out the pan with a cloth, then return to stove and heat a tablespoon of oil over medium heat.
3. Add asparagus stalks to pan in a single layer and cook undisturbed for at least 5 minutes, or until they are charred on the bottom. Flip with tongs and cook for another 5 minutes to char the other side. Remove from heat and set aside.
4. Combine shallot, garlic, and charred asparagus stalks in a food processor with remaining ingredients and process until smooth. Transfer to sealed container and refrigerate.
5. To make the mushroom mince, simply sauté onion and garlic for a few minutes before adding sliced mushrooms. Cook until mushrooms have released most of their liquid, then remove from heat. Add nutritional yeast, season with salt and pepper and mix well. Finely mince by hand or run mixture through a food processor.

Assemble + cook

1. Remove dough from refrigerator and cut into 4 equal pieces.
2. Take one piece of dough and press out with your fingers (cover the remaining 3 pieces with a damp kitchen towel), manipulating it into a rectangular shape.
3. Sprinkle each side with dough and use a rolling pin to roll out initially, until thin enough to fit through the widest setting on your hand-crank pasta machine**. Roll through at least three times, then move to the second widest setting and roll through a couple of times. Sprinkling more flour when needed, keep decreasing the width one setting at a time and rolling out the dough until it’s thin enough to see your hand through it. I went to the second to highest/thinness setting on my machine. Repeat with remaining dough pieces, keeping finished sheets of pasta under damp kitchen towels***.
4. Lay a sheet of pasta out on a flat work surface and pipe 2 tsp-1 tbs filling two inches apart down the center of the sheet.
5. Moisten with a couple spritzes of water from a spray bottle, then fold over. Use your ring fingers to gently press down around the sides of each dollop the filling, getting rid of air bubbles***.
6. Cut ravioli into desired shape and seal. I made two shapes (mezzaluna and rectangular) using ravioli cutters with cut and seal at the same time.
7. Bring a quart of salted water to boil in a large pot. Gently transfer ravioli into water, taking care not to overcrowd the pot (I do 8-10 at a time). Cook for 5-7 minutes until they rise to the top of the water.
8. Remove ravioli and drain with a slotted spoon. Plate and serve with olive oil or melted vegan butter and herbs. Optional: after boiling, sauté in oil or butter with some garlic in a nonstick pan. Be careful not to tear, remove from pan, and serve.