1. Stir the flaxseed meal into 6 tablespoons of water set aside for 5 minutes.

2. Mix flours, salt, 1 tablespoon of water, olive oil and flaxseed mixture until lightly combined. Knead for 5-7 minutes, until dough is smooth.

3. In a food processor, combine all filling ingredients. Puree until mixture is smooth and nicely combined.

4. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into sheets about 8" x 2' wide and uniform in depth. Let stand 15-20 minutes to dry before filling.

5. Cut the pasta into 2" squares. Place a scant tablespoon of filling in the center of half of the square. Dampen the edge of the pasta and press another square on top. Crimp edges with a fork and dust lightly with flour.

6. Cook ravioli in batches in a large pot of boiling water. Remove when they float on the surface and serve hot.