For the filling, we mix the ricotta with a fork, with chopped walnuts, finely chopped fresh sage and many Italian spices. Put aside.

Make the dough by mixing spelled flour, coconut charcoal, a pinch of salt and mineral water. By hand or with the help of KitchenAid, we create a moldable, firm and non-sticky dough. We stretch the dough several times on a flat surface, to break the fibers and divide the dough into two equal parts.  

With the rolling pin, we stretch the two parts of the dough separately. There should be a fine result without breaks. In one of the parts, we mark with the mold and in its center, we add a teaspoon of filling. 

Once we have all the centers filled, we cover with the other half of the dough.  With our fingers, we give a little shape and remove the air that has remained inside, and now yes, we make each ravioli, one by one. Closing its sides with the help of a fork. 

This could also be done with a rolling pin, which helps us speed up the process, without having to close the sides.  Sprinkle enough flour, just as we are placing the ravioli on baking paper and close with the package, which will help us keep it fresh in the fridge.  

Before serving. Fill a casserole with water and salt, once it starts to boil, submerge the ravioli and leave them for 3 minutes. Without straining them rough, so they don’t break, we are taking them out and straining them one by one. 

Serve natural, with extra virgin olive oil, salt and pepper, a little sesame and basil. 

Happy Holidays!