Heat the oil in a large pan. Add all the mushroom filling ingredients and saute for 10-15 minutes.

Add the flour, water, olive oil and salt into a bowl. Mix well and knead by hand, until it has an elastic texture.

Prepare your work surface by cleaning it and dusting it with some flour.

Divide the dough into three or four equal portions. Place one portion onto the floured work surface and roll into a large rectangle that's about 1/8 inch thick. You can make rectangle or round ravioli. I made round ravioli by cutting the dough using a glass. Repeat the process until you finish the dough and have all the round ravioli dough disks in front of you.

Take one piece of round-shaped dough and add 1-2 tsp of filling on it. Take another piece of dough and put it on top of the first one. lightly press the margins together. Use the tines of a fork to create ridges along the outer edges of each ravioli. Make sure they're well pressed together so they won't open when boiling.

Place each ravioli on a sheet of parchment works great after cutting. Repeat until all dough and filling is used.

Bring a large pot of water to a boil and add ravioli. Cook them until they start floating, about 2-3 minutes. Immediately remove from the pot and drain them.

Add all the sauce ingredients into a blender and blend until smooth.

Pour the sauce into a pan and cook until it starts to thicken. Serve this over the vegan mushroom ravioli.