Buckwheat & Quinoa Ravioli with Sugo Di Pomodoro

Who doesn’t love a fresh and creamy plate of pasta? Try this delicious gluten-free buckwheat and quinoa flour ravioli with Sugo di Pomodoro, developed by the lovely Naina and Ishita at BolbabyBowl. A healthy and nourishing fix for those irresistible pasta cravings. 

Ingredients 
Serves - 2
Yields - 6 raviolis 

For the dough: 

• 100g Buckwheat flour, 
• 50g Quinoa Flour 
• A pinch of salt 
• 1 egg 
• 1 teaspoon of olive oil

• 5 spoonfuls of Whitality Goats Cheese
• A few diced walnuts 
• 2 cloves of garlic 
• 4-5 basil leaves, finely chopped
• Salt and pepper, to taste 

• 200g cherry tomatoes
• Good amount of olive oil 
• 6-7 cloves of crushed garlic
• Tomato purée 
• Salt and pepper, to taste 

1. In a bowl, add buckwheat flour,  quinoa flour and salt, whisk to combine.
2. Make a well in the centre of the flour mixture and add 1 egg, olive oil and water.
3. With a fork, gently beat the egg mixture without incorporating any of the flour mixture.
4. Now with the fork, begin mixing in the flour mixture, a little at a time, with a stirring motion, until the dough is too stiff to mix with the fork.
5. Turn dough out onto a lightly floured surface, knead and shape dough into a smooth ball.
6. Shape dough into a disk, wrap in plastic wrap/ damp cloth and let it rest at room temperature for 30 minutes.

1. Working with half of the dough at a time, roll out to a 1/8 inch thickness, then cut into 3-inch circles. (or any size you have handy)
2. Spoon a tablespoon of filling onto the centre of a dough circle, then moisten the edges with water.
3. Top with another dough circle and press along the edges until ravioli is firmly sealed. Set aside on a lightly floured surface.

1. In a pan, add the olive oil and crushed garlic. Sautee for a few minutes, taking care not to burn the garlic. 
2. Once fragrant, add cherry tomatoes and tomato purée and stir for a few minutes. 
3. Add salt and pepper. Cook for 20 min.