Ingredients (per 2 people)
For the pasta
- 30g buckwheat flour
- 30g brown rice flour
- 30ml water
- 1 pinch of salt
- 2 tsp cocoa nibs, powdered
- drizzle of extra virgin olive oil
In a bowl, mix the flours and powdered cocoa nibs, then gradually add the water to form a dough.
Add a pinch of salt and a drizzle of oil.
Form a ball, cover with plastic wrap and place in fridge for at least one hour.
In the meantime, make the filling* by toasting the almonds in a pan for one minute, then blending with the orange peel, salt, powdered cocoa nibs and maple syrup. Add the soy milk last. The result should be like butter, not liquid.
Roll out the pasta dough to a thickness of 2/3 millimeters, divide the resulting sheet in half. On one half, place portions of filling at a distance that will enable you to then cut the individual ravioli with a heart-shaped cookie cutter. Cut an equal number of hearts from the other half of the dough and place on top of each raviolo. Dampen the edges with a bit of water and press firmly to form a seal.
Cook the ravioli in lightly salted boiling water for 5/6 minutes.
Garnish with chocolate and raspberry sauce (run frozen strawberries through a blender and warm in a pan).
If there’s any leftover filling, spread it on bread or add to yogurt, porridge, etc.