Pour sauce over ravioli immediately prior to serving. Divide onto plates and serve.
I wouldn’t recommend using regular whole wheat flour, as your pasta will probably end up gritty. If you go with whole wheat pastry flour, I also strongly recommend using Bob’s Red Mill whole wheat pastry flour – it has the best texture of any brand I’ve used. If you can’t get a hold of some, stick with all-purpose flour for the time being. You could probably use other types of flour too. Semolina is great for pasta, and I’m sure there are some gluten-free varieties that will work, but for now, this is all I’ve tried. I’ll update the post as I make future versions with other types of flour.