Pesto beet
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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
preparation
step 1
Say the onions and chop them roughly, peel the ginger and finely chop it
step 2
Slicing the zucchini
step 3
In a pan warm the olive oil, put the onion until golden
step 4
Then add the chopped ginger and continue to cook for a couple of minutes.
step 5
Add the zucchini, salt, and continue the covered casserole cooking for a few minutes until the zucchini are soft.
step 6
In the blender put the cooked zucchini, capers and coconut milk, lemon juice and pimento
step 7
Blend, adding little water if necessary, to obtain a fairly homogenous cream. Adjust salt if necessary.
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)
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.
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