Chop the red onion and then fry it in a frying pan with preheated oil until brown. Cut the thawed sausages into pieces, then mash these pieces with your hands to get a soft doughy mass.
Add fried onion, chopped garlic and black pepper to this mass. Stir-fry with preheated oil for 6 minutes. Remove from heat, put the mince in a mixing bowl, add lemon juice and mix well.
Cover the bowl with a lead and let the mince cool completely.
Next, pour flour, salt and starch into a deep mixing bowl and mix together well. Then make a small hole in flour and pour in water and vegetable oil.
Stir, gradually collecting flour from all sides of the bowl, so you should get a tough dough. Knead it with your hands until it becomes elastic. If it is necessary, add some more water or flour.
Divide the dough into bundles, cut each into pieces the size of a walnut. Roll each piece, fill with mince and form raviolis.
Boil the raviolis in boiling salted water until they float, or steam them. I chose the second option, because this way dumplings keep their shape better. Serve with vegan mayonnaise and soy sauce, or sauce of choice.

For the mince:
2 Beyond sausages
1/2 red onion
3 garlic cloves
Black pepper, to taste
1/2 teaspoon lemon juice
Vegetable oil, for frying

For the pasta dough:
250 gram wheat flour
1/2 teaspoon starch
2 tablespoon vegetable oil
120 ml water
1/4 teaspoon salt