MAKE THE QUINOA MEAT: Preheat your oven to 375F and line a large baking sheet with parchment paper. Mix the cooked quinoa with the remainder of the ingredients and spread on a parchment-lined baking sheet. Bake at 375F for 15 minutes, stir, and bake for another 15-20 minutes or until the quinoa is brown and slightly crispy.

MAKE THE SPINACH RICOTTA: Add all the ingredients to a large food processor and process until smooth and creamy, stopping to scrape down the sides as necessary. Taste and adjust seasonings.

MAKE THE RAVIOLI DOUGH: Whisk together the flours, salt, and pepper in a mixing bowl. Then, create a well in the flour and pour the water into it. Stir with a big wooden spoon until you get a rough shaggy dough. Place the dough onto a lightly floured counter and knead until it comes together and is slightly sticky, but not sticking to your hands too much. If it is sticking to your hands, you may want to knead in a little more flour. 

CUT THE RAVIOLI SQUARES: Now, get a large pot of water boiling while you assemble the ravioli. Cut your ball of dough into four equal-ish pieces and place one on your floured countertop. Dust a rolling pin with flour and use it to roll the dough into a large oval, making it as thin as possible without tearing it. Take your time with this. It’s a great arm workout! Use a ravioli cutter, pizza cutter, or small knife to trim off the rounded ends, making the dough more like a rectangle. Then, use a 12-inch ruler to measure and cut out three inch squares. This does NOT have to be perfect - that’s what homemade pasta is all about, character!  

FILL THE RAVIOLI: Mix the ricotta and quinoa meat together. Take one dough square and stretch it out with your hands just a bit. Lay it flat on the counter and place 1 Tbsp of the filling in the center of the square. Then, lay another square on top, draping it over the filling and stretching it to meet the ends of the bottom square if necessary. Wet your hands and seal the edges of the square closed with your fingertips. Then, for an extra seal, press down on the edges with a wet fork. Set this ravioli aside while you continue this process with the remainder of the squares and then start again on another piece of dough. You should have somewhere between 16-20 ravioli (depending on how thin you roll the dough).

COOK THE RAVIOLI: Boil the ravioli for about 5 minutes. They should be floating by this time, and that means they’re ready! Serve with marinara sauce and a side Caesar salad. Enjoy!