Ingredients for 2 portions:

• Half moons Spreadable blue, Walnuts and Almonds La Spiga Bio – 1 package
• 1 onion
• 2 heads red chicory
• 100 g pumpkin
• ½ glass of red wine
• Salt, pepper, extra virgin olive oil

For the “vegan food preparation”

• walnuts
• almonds
• cashew
• pumpkin seeds
• dry yeast

A typical Italian recipe for these ravioli, with an intense and innovative taste. Chop the onion and cook it with extra virgin olive oil and water in a frying pan at a medium heat for about 5 minutes (photo 1). Cut the red chicory into 1 cm pieces and add it to the pan (photo 2).

Add red wine and simmer until it reduces. Cook for other 5 minutes (photo 3). Saison with salt, pepper and extra virgin olive oil. Meanwhile, pre-heat a frying pan (photo 4),

grate the pumpkin and fry in extra virgin olive oil (photo 5). Pat the pumpkin julienne dry with paper towel and conserve it for garnishing. Add half of the cooked vegetable to a food processor and then add it again to the saucepan. Meanwhile, cook the ravioli in boiling water for 2 minutes (photo 6), drain and stir fry with radicchio and onion, adding water or stock if necessary.

To serve, pour the “vegan food preparation” (photo 7) over the ravioli and garnish with fried pumpkin julienne (photo 8).

“vegan food preparation”
It is a basic vegan recipe. It can be kept outside of the fridge in a closed jar.
Add walnuts, almonds, cashew, pumpkin seeds and other seeds to a food processor and blend. Then add dry yeast and salt. Toast in the oven at 160°.

Recipe created by chef: MARCO BOSCARATOIngredients for 2 portions:

• Half moons Spreadable blue, Walnuts and Almonds La Spiga Bio – 1 package
• 1 onion
• 2 heads red chicory
• 100 g pumpkin
• ½ glass of red wine
• Salt, pepper, extra virgin olive oil

For the “vegan parmesan”

• walnuts
• almonds
• cashew
• pumpkin seeds
• dry yeast

A typical Italian recipe for these ravioli, with an intense and innovative taste. Chop the onion and cook it with extra virgin olive oil and water in a frying pan at a medium heat for about 5 minutes (photo 1). Cut the red chicory into 1 cm pieces and add it to the pan (photo 2).

Add red wine and simmer until it reduces. Cook for other 5 minutes (photo 3). Saison with salt, pepper and extra virgin olive oil. Meanwhile, pre-heat a frying pan (photo 4),

grate the pumpkin and fry in extra virgin olive oil (photo 5). Pat the pumpkin julienne dry with paper towel and conserve it for garnishing. Add half of the cooked vegetable to a food processor and then add it again to the saucepan. Meanwhile, cook the ravioli in boiling water for 2 minutes (photo 6), drain and stir fry with radicchio and onion, adding water or stock if necessary.

To serve, pour the “vegan parmesan” (photo 7) over the ravioli and garnish with fried pumpkin julienne (photo 8).

“Vegan parmesan”
It is a basic vegan recipe. It can be kept outside of the fridge in a closed jar.
Add walnuts, almonds, cashew, pumpkin seeds and other seeds to a food processor and blend. Then add dry yeast and salt. Toast in the oven at 160°.

Recipe created by chef: MARCO BOSCARATO