How to prepare:

For the dough:
Mix all dry ingredients in a bowl then start adding the water little by little until a dough starts forming, adding the oil at the end. Cover bowl with cling film and let sit for 20 minutes.

For the filling:
Wash spinach and chop if the spinach leaves are too large. Mince garlic and add to hot olive oil in the pain, once the garlic starts to gain colour around the edges, add spinach to the pan and stir. Season with salt and pepper and remove from heat once the spinach has visibly reduced in size.
Add spinach to a bowl along with the cheese and flour and give it a good mix.

For the ravioli:
Split the dough in half and roll them into thin layers separately using a rolling pin - on a floured surface so it does not stick.  With a teaspoon, add the filling equal distance apart then add your second layer on top. Using your fingers, press the dough firmly around the edges of your filling to bring layers together. I cut my ravioli with a wide shot glass but you can do so with a knife or pizza cutter - you want to ensure that you pass your knife through flour first so it doesn't stick to the dough. If needed, use a floured fork to secure the edges of your ravioli together.
Add to a pot of boiling water and boil for 5 minutes - only add 5-7 ravioli at a time - depending on the size of your pot.

For the sauce:
Bring the cream to a simmer on medium heat. Add the nutritional yeast and seasoning, then start adding the flour little by little so you avoid lumping. Keep stirring until the sauce starts to thicken - if you prefer a thicker/ thinner consistency then add/ remove flour.

I like frying my ravioli in olive oil after boil for a golden crisp before I add my sauce but you can simply serve them as they are - grated parmesan on top for extra flavour.
Enjoy!