In a large bowl, mix the flour, semolina and salt.
Add in the olive oil and water and knead till you get a smooth dough.
Shape it into a smooth round ball and wrap it with any plastic cling wrap.
Keep it in the refrigerator and let it rest for at least 30 minutes.
Spinach Filling
Thaw spinach, squeeze to remove excess water and chop.
Add the vegan cream cheese and parmesan to the spinach. Add salt and pepper to taste. Mix well.
To make Ravioli
Take the dough out of the refrigerator and unwrap it. Place it on a lightly floured surface big enough to roll it out on.
Roll out the dough to around 1/8th inch thickness.
Use a cookie cutter or a small lid or bowl with a 3 inch mouth to cut the dough.
Place 1 tbsp of the spinach filling in the center of the 3 inch dough.
Lightly rub water along the edges of the dough with your fingers. Gently fold the dough over the filling and seal it with your fingers. Press down the edges with a fork.
Take a large deep pot and add salted water into it. Bring it to a boil.
Carefully slide the raviolis into it and let it simmer for 3-4 min until they float to the surface.
Remove with foam ladle & drain.
Mushrooms
In a large pan, heat up the oil on medium heat.
Add in the sliced mushrooms, salt & pepper (to taste) and garlic cloves.
Sautee for about 7 to 8 minutes or until the mushroom it cooked.
Carefully add in the drained ravioli. Season with salt and pepper to taste.