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
Process all ingredients into a firm dough. Add a little water if needed, but the dough must not be too wet. Then roll out thinly and cut out circles.
For the filling:
- 200g Hokkaido pumpkin
- 100g Zucchini
- 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 mixture is then pureed and filled into the ravioli. Seal the ravioli with a little water and press firmly with a fork. Afterwards, they can be placed in boiling water. Reduce the heat and let the ravioli simmer for 10 minutes.
