For the mushroom spelt ravioli, knead the dough ingredients into a smooth dough and let rest covered for about 1/4 hour. In the meantime, finely chop the onion and coarsely dice the mushrooms.
Sauté the onion in a little olive oil until translucent and add the mushrooms. Fry until the liquid has boiled down. Season with salt, herb salt and pepper.
Let the mixture cool down and add ricotta, yolk, grated cheese and breadcrumbs until the mixture becomes firmer. Season if necessary. Roll out the dough thinly and cut out circles about 10 cm in size.
Place some filling on each circle, moisten the edge of the dough with water, fold and press the edges of the dough firmly. Simmer the ravioli in plenty of salted water for about 5 minutes, until they float to the surface.
Drain and arrange on a plate with a little butter or sauce with green salad.