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Super Health Food


Ravioli with pumpkin and tofu

Psillio seed peel contains fibres that reduce appetite, improve digestion and clean up the digestive system: in fact, it is often defined as "colon detergent"

Ingredients x 20 ravioli

For pasta

  • ½ rice flour cup

  • ½ flour cup 0

  • ½ potato starch cup

  • 1 teaspoon of salt

  • ¾ cup of boiling water

  • 1 tablespoon of vegetable oil (pumpkin, argan or hazelnut)

For the stuffing:

  • 1 kg of pumpkin pulp (privative of peel and seeds)

  • 1 teaspoon of grated ginger

  • 100 grams of chopped tofu

  • 1 tablespoon of soy sauce

  • 1 tablespoon of rice vinegar

Mix all ingredients for pasta in a bowl and work them until you get a soft but consistent mixture. Wrap in the film and let it rest in the cool.

Cut the pumpkin into cubes and put it in a saucepan with water enough to cover half of the pumpkin. Cook for twenty minutes until the pumpkin is cooked. Drain the water left and crush with a fork until you get a mash. Add the other ingredients and leave them aside.

Resume pasta and with the help of a spoon form big balls just over a cherry. With a rolling pin, spread the paste between two sheets of parchment paper. And finish with a cutter to get discs of about 9 cm in diameter. Put a teaspoon of pumpkin compound in the center of the disc. Brush the edges of the paste disc with a bit of water and close the raviolo bending it in two and pressing the sides well.

Put the oil in a pan and heat it over high heat, lower and cook the ravioli on both sides until they don't stand slightly. Serve with a mandarin oil sauce, cherry vinegar, grated ginger and fresh spring onion.

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