Preparation:
To give our ravioli an extra portion of nutrients, we added fonio to the dough.
For the dough:
- 200g spelt flour type 630
- 200g very finely ground fonio flour
- 100ml water
- 2 tsp olive oil
- pinch of salt
Mix all ingredients into a firm dough. If necessary, add a little more water, but the dough should not be too moist. Then roll out thinly and cut out circles.
For the filling:
- 200g Hokkaido pumpkin
- 100g courgette
- 100g smoked tofu
- 2 tbsp Creme Vega/Creme Fraiche
- Salt, pepper, turmeric, parsley
Fry the vegetables with the tofu in a pan until golden brown. Then add Creme Vega and season to taste. The whole thing is then pureed and stuffed into the ravioli. Glue the ravioli together with a little water and press firmly with a fork. Afterwards they can be placed in boiling water. Reduce the temperature to low and let the ravioli sit in it for 10 minutes.
