Fonio ravioli with pumpkin filling

Fonio Ravioli mit Kürbisfüllung 1 minute read


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.