- Ravioriselli® Mozzarisella® and Zucchini La Spiga Bio – 1 package
- 400 g of Zucchini
- 50 g of Zucchini flowers
- 40 g of soy preparation
- 40 g of extra virgin olive oil
- 20 g of basil pesto
Peel the zucchini skin and julienne it. Lay the sliced skin on a plate, spoon over a little bit of oil and cover with plastic film. Steam it over a boiling pot for a few minutes until it is cooked, but crunchy. Chill.
Clean and cut the zucchini flowers.
Blanch the zucchini flesh in boiling water, deseed and blend. Add the soy preparation to the food processor and blend again. Season with sea salt and add a little bit of olive oil and basil pesto, and blend again.
Meanwhile, cook the ravioli in boiling water. Then drain and stir fry the ravioli with half of the zucchini julienne and zucchini flowers.
To serve, pour the zucchini cream over the ravioli and garnish with the remaining half of the zucchini julienne and zucchini flowers.