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Vegan ravioli of spelled, cream of ginger zucchini and red fennel

ingredients

servings

2

Ravioli Vegani di Farro La Spiga Bio

250 grams

find out more

Turmeric

to taste

Iodized salt

1/2 teaspoon

Food yeast flakes

2 spoons

Almonds

50 grams

Beetroot

1 unit

Edible flowers

10 grams

Sesame oil

1 spoon

Pimiento

1/4 teaspoon

Lemon juice

1 spoon

Coconut milk

2 spoons

Capers

1 spoon

Fresh sage

1 spoon

Courgette

280 grams

Ground ginger

1/2 spoon

Onions

100 grams

Extra virgin olive oil

2 spoons

first courses from Italy

Vegan ravioli of spelled, cream of ginger zucchini and red fennel

Vegan ravioli of spelled, cream of ginger zucchini and red fennel

vegan with gluten with nuts source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegan ravioli of spelled, cream of ginger zucchini and red fennel

First colorful, creamy and spicy dish to savor Vegan Ravioli Farro, fresh stuffed pasta with ingredients from organic farming. Recipe made by: The Sixth Flavor

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 1

step 1

Say the onions and chop them roughly, peel the ginger and finely chop it

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 2

step 2

Slicing the zucchini

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 3

step 3

In a pan warm the olive oil, put the onion until golden

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 4

step 4

Then add the chopped ginger and continue to cook for a couple of minutes.

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 5

step 5

Add the zucchini, salt, and continue the covered casserole cooking for a few minutes until the zucchini are soft.

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 6

step 6

In the blender put the cooked zucchini, capers and coconut milk, lemon juice and pimento

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 7

step 7

Blend, adding little water if necessary, to obtain a fairly homogenous cream. Adjust salt if necessary.

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 8

step 8

In the mixer chop almonds together, food yeast, salt and turmeric to get a flour. (If prepared abundantly, this condiment is stored for a long time in a hermetic container)

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 9

step 9

In the pan fry some sesame oil, when warm add lavender flowers and after a few seconds the beetroot. Salty and cook quickly, flavored with the beetroot that must remain crispy.

Vegan ravioli of spelled, cream of ginger zucchini and red fennel step 10

step 10

In salty boiling water, cook for 3 minutes the ravioli, then fry in the frying pan with the zucchini cream (if too thick to add little cooking water), the lavender beet and almond cheese

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