Mushroom Ravioli in a Tomato Sauce

For the pasta, place the ProZero, water, olive oil, psyllium husk, tomato purée and garlic into a bowl and blend.

Allow to stand for 5 minutes until the mixture thickens.

Pour the mixture into a separate bowl containing the Fate All-Purpose Low Protein Mix and salt.

Mix with your hands until it forms a dough and leave to rest for 15 minutes.

On a lightly dusted clean surface, using a rolling pin, roll out the dough to a 40cm square.

Using a knife, cut into 4 equal strips and brush with water until slightly moist.

For the filling, in a pan, add the red onion, mushrooms, garlic, herbs and butter over a medium heat and cook for 5 minutes or until soft.

Spoon 5 x 1 tbsp portions of the mixture, along 2 of the dough strips, leaving equal spaces between each tbsp of filling.

Cover each of these dough strips with the remaining 2 dough strips.

Flatten out the pasta around the filling and smooth the edges together.

Cut evenly between each portion of filling and crimp the sides using a fork.

For the sauce, place the oil, onion, garlic and basil in a frying pan over a medium heat and cook for 5 minutes or until soft.

Add the tinned chopped tomatoes and allow to simmer for a further 5 minutes.

Meanwhile, using a slotted spoon, gently place each ravioli into a pan filled with boiling water and 3 tbsp oil over a medium heat.

Boil for 30 seconds on each side.

Remove the ravioli from the water and place in the pan with the tomato sauce.

Gently cook over a medium heat for 1 minute, making sure each ravioli is coated in the sauce.