In this dish of "open ravioli" we used cricket flour in two ways. First of all, it was used in the ravioli dough to enrich our more sustainable protein recipe. Furthermore, it is used to deepen and enrich the flavor of the ragù.

There is a lot of talk about the nutritional value of edible insects, and it is true that they are very nutritious, but they also have an individual and distinct taste that can really enhance the flavor of a dish. This ravioli recipe highlights precisely this aspect.

  • Difficulty: Medium
  • Servings: 4


  • Durum wheat flour 285 g
  • Cricket flour 50 g
  • Water 190 g
  • Salt A pinch
  • Onion 1 pc
  • Carrot 1 pc
  • Aubergine 1 pc
  • Courgette 1 pc
  • Tomato sauce 200 ml
  • EVO oil 2 tablespoons

    Form a fountain with the flours in the center of the work surface and pour the water into the center. Add the salt and start kneading the edges of the fountain with a fork. When a dough starts to form, knead everything until you obtain a smooth dough. Leave to rest in the refrigerator for 30 minutes.

    While the dough rests, prepare the vegetables: dice the onions, carrots, courgettes and aubergines, then sauté them in the pan starting with the carrots and onions, then aubergines and courgettes.

    When all the ingredients are seared, add a little tomato sauce to the vegetable ragout and leave to cook over a low heat.

    Now we are ready for the pasta: sprinkle the table with a little flour and roll out the dough to 2-3 millimeters thick. Cut the pasta into small squares, you can choose the size according to your dishes.

    Boil the pasta for 3-4 minutes. Then, drain the pasta sheets and place them in a bowl with a few drops of boiling water and a splash of olive oil.

    At this point create the ravioli directly on the plate: place a square of pasta on the bottom , place the ragù in the center as a filling, cover with another square of pasta and garnish with more ragù and a few parsley leaves.

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