Name: PORTABELLO AND SHALLOT RAVIOLI WITH TOASTED WALNUTS
Yield: 4 servings
Ingredients: 1 cup pastry flour; 1 cup rice flour; 1 1/2 tsp Ener-G, whisked with 1/2 cup water; 3/4 tsp salt; 8 oz baby portobello mushrooms, minced; 1/2 TB crushed dried rosemary; 1 tsp dried fennel seeds; 2 shallots, minced; 5 cloves of garlic, minced; 5-7 oil-cured olives, minced; olive oil; salt and pepper; 1/4 cup Earth Balance; 1/4 cup canned coconut cream (skim the cream from the top); 1/4 cup chopped spinach; toasted walnuts