Servings:
4
INGREDIENTS
- For the dough:
- - 100g Probios’ durum wheat semolina
- - 40g Probios’ type 0 flour
- - 20g Probios’ chickpeas flour
- - 80ml water
- - 1 tablespoon Il Nutrimento’s extra virgin olive oil
- - Salt
- - A pinch of turmeric powder
- For the filling:
- - 2 potates
- - 1 kale bunch
- - 1 clove of garlic
- - 1 Il Nutrimento’s extra virgin olive oil
- For the condiment
- - 50g Probios’ walnuts
- - 100g pumpkin
- - Thyme
- - Parsley
- - 1 pack Probios’ soy vegetal cuisine (soy cream)
- - Il Nutrimento’s evo oil
- - Salt and pepper
INSTRUCTIONS
- Prepare the dough
Sift the flours on a pastry board
Pour the room temperature water and the oil in the middle. Add a pinch of salt and turmeric powder.
- Knead for 10 minutes to obtain a smooth dough.
Cover it with cling film and let it sit for 30 minutes before using it-
- In the meantime, boil the potatoes. Peel them and mash them before they get cold.
Clean the kale, slice it and sauté it in a pan with a few oil and a clove of garlic (keep the peel on). Quickly mince it and combine it to the potatoes.
- Chop the pumpkin, season it with oil, thyme, salt and pepper and bake it at 180°C for 30 minutes.
- Level the pasta and create a thin layer. Create some 4mm wide circles.
Place some filling in the middle of a circle and cover it with another layer.
Seal the borders. You can also fold them in half to seal them.
- On a side, mince the walnuts, the parsley and half a clove of garlic. Add salt and pepper to taste, then add the soy cream and simmer it on a low heat.
- Boil the ravioli, drain them and season them with the walnuts sauce, adding some pasta cooking water if needed. Decorate with the pumpkin and some fresh thyme leaves.
