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.

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].

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).

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

Recipe created by: IL SESTO SAPORE