Mediterranean Spelt Ravioli with Ginger-Zucchini cream, Beetroot and Lavender

Ingredients for 2 portions:

  • Mediterranean Spelt Ravioli La Spiga Bio – 1 package
  • 2 tablespoons extra virgin olive oil
  • 100g onions
  • ½ tablespoon ginger, minced
  • 280g zucchini, sliced
  • 1 teaspoon salt
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon salted capers
  • 2 tablespoons coconut milk
  • 1 tablespoon lemon juice
  • ¼ teaspoon pimento or pepper powder
  • 1 tablespoon sesame oil (or olive oil)
  • 2 tablespoons lavender flowers, minced
  • 1 small beetroot, chopped
  • salt
  • 50 g almonds
  • 2 tablespoons yeast flakes
  • ½ teaspoon salt
  • 1 pinch turmeric powder

Preparation method:

Wash the onions and chop. Peel the ginger skin and mince [Picture 1].
Slice the zucchini [Picture 2].

Grease a pan with olive oil and preheat.[Picture 3] Add the onions and sauté.
Then add the minced ginger [Picture 4] and cook for a couple of minutes.

RICETTA RAVIOLI VEGANI DI FARRO con Crema di Zucchine allo Zenzero e Rapa rossa alla Lavanda

Add the zucchini [Picture 5], salt, cover and continue cooking until the zucchini are soft.

In a food processor, add the zucchini, capers, coconut milk, lemon juice and pimento [Picture 6].

RICETTA RAVIOLI VEGANI DI FARRO con Crema di Zucchine allo Zenzero e Rapa rossa alla Lavanda

Blend until creamy, adding water if necessary. [Picture 7] Add salt if necessary.

Now in the food processor blend almonds, yeast flakes, salt and turmeric [Picture 8] to obtain a sort of flour. (If needed, the seasoning can be stored in an airtight container).

RICETTA RAVIOLI VEGANI DI FARRO con Crema di Zucchine allo Zenzero e Rapa rossa alla Lavanda

Grease a saucepan with sesame oil, preheat and then add the lavender flowers and the chopped beetroot. [Picture 9]. Season with salt and cook until crunchy.

Meanwhile cook the ravioli in boiling water for 3 minutes [Picture 10], drain and stir fry in a saucepan, adding the zucchini cream (add cooking water if it is too dense), the lavender flowers, the beetroot and the almonds seasoning

RICETTA RAVIOLI VEGANI DI FARRO con Crema di Zucchine allo Zenzero e Rapa rossa alla Lavanda

Recipe created by: IL SESTO SAPORE