Steps

• For the ravioli dough: In a large mixing bowl, pour the flour, salt, and cornstarch, mix, and make a well in the center. In the center of the well, pour 10g of oil and 100 mL of water. Mix with your little hands and add water gradually. Knead between your hands to form a smooth dough ball.
• For the filling: Heat a pan without any fat, add the pine nuts to lightly toast them and give them a lovely color. Set them aside. In your pan, heat 5g of oil. Add the spinach to "wilt" them, which means reducing their volume and releasing their water.
• For the sauce: Blend 1/3 of the spinach with the milk and soy cream. Strain the sauce through a sieve to achieve a smooth texture without chunks. Season to taste.
• For assembling the ravioli: Mix the remaining 2/3 of spinach with the pine nuts, and season accordingly.
• Divide your ravioli dough ball into 4 and roll out each piece as thinly as possible using a rolling pin. The dough should be almost transparent (2mm thick). If you have a pasta machine, now's the time to use it instead of the rolling pin ;) ! Cut out rounds of dough. Place some filling onto each dough round and fold it over itself, sealing the edges well with your fingers. Be careful not to leave any air bubbles inside the ravioli!
• For cooking the ravioli: Heat a large pot of water with coarse salt and a drop of oil. When the water boils, immerse the ravioli for 1 minute, then drain them.
• Serve the ravioli topped with the warm sauce (you can blend it just before serving for a nice foam). It's ready! You can garnish with a few pine nuts and some spinach sprouts.