Combine chia seeds with 6 tbsp warm water. Let rest until the seeds have gelled.
Make a volcano with your quinoa flour on your clean counter top.
In the center of your volcano, add the oil and chia seeds. Slowly cave in the edges of your volcano and stir into the chia seeds and oil (be careful not to have any eruptions out the sides of your volcano!). Continue bringing flour into the liquid, adding the ½ c of water a little at a time as necessary.
The dough will be relatively dry, but work at it until all flour is combined. Wrap in plastic wrap and rest for 20 minutes. Clean your counter tops!
While the dough is resting, roughly chop portabella mushrooms into small pieces. Saute the mushrooms and garlic in a pan spritzed with nonstick spray (or a drizzle of olive oil) over medium heat until soft. Turn the pan off and let cool.
Begin bringing large pot of water to boil
Cut your rested pasta dough into 4 chunks. Dust your counter tops with a generous amount of flour and roll out one of the chunks. Once flattened and thin, fold in half and repeat. Be very generous with your flour to prevent sticking! Continue rolling, turning 90 degrees as necessary to make a square. The thinner the better, really put your weight into it! Continue with all remaining dough.
To place the filling, treat 2 pieces of dough like you would a baking sheet for cookies. Drop approximately 1 tbsp of mushroom filling on the dough, spacing about an inch apart to make a grid. You should be able to fit ~12 drops of filling per sheet. Dip your fingers in water and wet the spaces surrounding the filling.
Place a blank sheet of pasta dough on top the filling. Seal by pressing down on wet spaces.
Cut with a cookie cutter or pizza cutter. Press edges together to seal.
Boil sealed ravioli for 3 minutes. Serve immediately
Notes
I got the pasta recipe here. The pasta is not as smooth as regular, white flour pasta – it's very similar to a 100% wheat pasta texture.