Steps

• For the ravioli dough: In a mixing bowl, pour the flour, salt, and cornstarch, mix, and create a well in the center. In the middle of the well, pour 5g of oil and a little water. Mix with your hands and add more water (I used 140g of water in total). Knead between your hands to form a smooth dough ball (the amount of water is approximate, you need to get a dough that is neither crumbly nor sticky).
• For the filling: Wipe the mushrooms clean and peel the onion. Finely chop the onion and sauté it in a pan with a little olive oil. Dice the mushrooms into small pieces and add them to your pan.
• Finely crush the chestnuts. When the mushrooms are well cooked and their water has evaporated, add the chestnuts. Finish with 80g of soy cream and season. Let it cool down.
• Divide your ravioli dough ball into 4 and roll out each piece with a rolling pin as much as possible. The dough should be almost transparent (2mm thick). If you have a pasta roller, now is the time to use it instead of the rolling pin ;) ! Cut out rounds of dough. Place a bit of filling on each dough round and fold it over, sealing the edges well with your fingers.
• For the hazelnut sauce: melt the margarine in a saucepan and add the hazelnut powder. Toast for 2 minutes, then deglaze with the soy milk. Bring to a boil to thicken the sauce and finish with 80g of cream. Season to taste.
• For cooking the ravioli: Heat a large pot of water with coarse salt and a drop of oil. When the water is boiling, immerse the ravioli in it for 1 minute, then drain.
• Serve the ravioli topped with the warm sauce (you can blend it just before serving to create a nice foam). It's ready!