Mushroom & Spinach Ravioli with Basil Pesto

To prepare the ravioli filling, heat olive oil in a pan. Add finely chopped garlic. Fry for a minute.
Next add finely chopped mushroom and sauté for a minute or two.
Finally add finely chopped spinach and add salt as needed. Fry for a minute and remove from heat.
Once cooled down, mix it with grated cheddar cheese.
Follow the recipe to make pasta dough and roll it into a thin long rectangle either using a pasta machine or hand roll it using a rolling pin as thin as possible.
Place half a tablespoon of the prepared filling on the rolled pasta sheet ¾th to the bottom, leave 2cm gap between the fillings.
Brush the edges of the pasta sheet with water and do the same in between the fillings too.
Carefully bring the top of the rolled pasta sheet and tightly seal it with the bottom end of the pasta sheet. Seal around the fillings so that it makes a small square.
Cut each square using a knife or biscuit cutter. Make sure there are no loose ends otherwise the filling just spills while cooking.
Meanwhile bring a pot of water to boil. Add enough salt to the water. When it is rolling boiling, gently drop raviolis in batches of two or three depending on the size of the pot.
When the ravioli floats on top, it is completely cooked and can be removed. With homemade pasta dough, it takes up only 2 minutes to cook the pasta.
Toss the prepared ravioli in pesto sauce. Serve it hot with a drizzle of olive oil and shaved parmesan cheese on top.