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

        For the filling:

            For the sauce: 

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

                  Instructions 

                  For the dough:

                  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.

                    Note - If the dough is too dry, add more water, a tablespoon at a time, until dough is soft and pliable, but not too wet.


                    For the filling: 

                    In a bowl combine goat cheese along with thinly sliced basil leaves, chopped walnuts and crushed garlic. Add salt and pepper and mix. 

                    For the ravioli:

                    Prepare the ravioli,

                    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.

                        To cook the ravioli, 

                          Bring a pot of salted water to a boil. Gently slide ravioli into the water and cook, a few at a time, until tender, about 5 to 7 minutes.

                            For the Sugo di Pomodoro

                            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.

                                To combine, 
                                In a pan add the ravioli and the sauce according to your preferred pasta to sauce ratio and toss. 

                                To serve, plate it up with some fresh basil, a dusting of parmesan and edible flowers.

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