Add semolina to a clean surface and make a well in the middle

Add water little by little and mix it with the semolina

Set a timer for 10 minutes and start kneading the dough with your hands

After 10 minutes the dough should be smooth and elastic

Cover the dough with a plastic wrap and let it rest for 30 minutes

While the dough is resting, prepare your filling by adding some oil to a small pan over medium heat

Add your onion and cook it for about 2-3 minutes or until translucent

Tranfer cooked onion to a big bowl 

Add 180g artichokes, walnuts and rosemary to a food processor along with 1/2 cup water

Blend until everything is smooth and add the mixture to the cooked onion

In a small bowl, mix together 1 tsp. cornstarch and 2 tbsp. water and add that to the filling as well

Mix well and season with salt and pepper

Take your dough out of the plastic wrap and cut it into 4-5 same sieced pieces

Take one piece and cover the over ones with the plastic wrap

Using a pasta machine, roll out the piece of dough to the second-to-last setting on your pasta machine (you don't want the dough to be too thin)

Then lay the dough out on a large, flat surface lightly dusted with flour and cut it in half so that you have two pieces of dough in front of you

Add 5-6 scoops (or however much you like) of 1 tsp. filling to the lower half of one sheet

Brush the space between the fillings with some water and fold the sheet over

Gently press down the space around your filling and cut the ravioli into squares with a pastry wheel (or cut the dough with a knife and seal the ravioli with a small fork). Repeat the filling with the other sheet of dough

Repeat everything with the over pieces of dough

Bring a big pot of water to a boil and add some salt

Add ravioli and reduce the heat to a gentle simmer

Cook ravioli for 1-2 minutes or until they float to the top and are tender

Serve with a tomato sauce or melted vegan butter with rosemary and walnuts

Enjoy!