INGREDIENTS for 4 portions:

• Ravioli with braised Seitan La Spiga Bio – 2 packages
• 170g. Treviso Red Chicory
• 200g. Porcini mushrooms (or other tasty mushrooms)

MUSHROOMS:

• 1 spoonful of extravirgin olive oil
• 2 juniper berries
• 10g. fresh ginger
• 1/2 teaspoon of dill
• 1 clove of garlic
• salt to taste

CREAM SAUCE:

• 60g. almonds
• 2 spoonful of extravirgin olive oil
• about 60ml of water
• 1 spoonful of fresh yeast

RADICCHIO:

• 1 spoonful of extravirgin olive oil
• 1 teaspoon of smoked paprika
• salt to taste

PREPARATION:

Chop the Red Chicory (photo 1), and slice the mushrooms (photo 2).

Soak the almonds in hot water for at least half an hour, then peel them. (photo 3). Peel the ginger and finely chop it.
Mash the juniper berries with mortar and pestle (photo 4).

Heat the oil in a pan, then add dill, mashed juniper berries, ginger and garlic, Cook for about 1 minute, then add the mushrooms (photo 5);
add half of the chopped Red Chicory after about 4-5 minuti (photo 6). Season and cook for 2-3 more minutes.

Grind almonds in a blender (photo 7), then add olive oil, fresh yeast and water (photo 8).

Add cooked mushrooms (photo 9), puree until all ingredients are completely blended and season.
Heat the oil in a pan, simmer gently for one minute, then add paprika (photo 10), salt, and cook for two more minutes.

Cook the ravioli in salted boiling water (photo 11), add the cream sauce and garnish with the remaining half of the Red Chicory (photo 12).

Recipe created by: IL SESTO SAPORE