1/4 cup canned coconut cream (skim the cream from the top)
1/4 cup chopped spinach
To make the wrappers
Place the flours, Ener-G/water and salt into a mixer. Blend until the dough is smooth and pulls away easily from the sides of the bowl, adding a bit more water as needed.
Remove the dough, roll into a ball and place into a greased bowl and cover with saran wrap. Allow it to rest for about 30 minutes.
Separate the dough into four equal pieces. On a well-floured surface (I kept a small bowl of rice flour nearby), flatten the dough out as thinly as possible, using a rolling pin. Use a biscuit cutter to cut out perfect circle shapes, re-rolling any unused dough. Reroll each piece to maximize the thinness of the dough.
To make the ravioli filling
Saute the portobello in a bit of olive oil over medium-high heat for about 12 minutes, or until most of the moisture has evaporated. Sprinkle with the rosemary and fennel and saute for one minute more.
Remove the mushrooms, add a bit more oil to the skillet, and saute the shallots and garlic for about three minutes. Remove from the heat and combine them with the mushrooms and olives. Sprinkle with salt and pepper and set aside.
Once your raviolis are all assembled, bring a medium-sized pot of water to a boil. Add some salt and olive oil and slowly slide the ravioli into the water. Boil for about 5 minutes, then gently flip over and allow to boil for about 5 minutes more. Carefully remove the ravioli from the water and place in a serving dish.
Lightly toast the walnuts by placing them into a dry saucepan over medium heat for about 3 minutes. Remove and set aside.
To make the sauce, melt the Earth Balance and coconut cream over low heat. Stir in the spinach and drizzle over the pasta. Top with the toasted walnuts and serve immediately.