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“OPEN” RAVIOLI WITH VEGETABLE RAGOUT

Description

In this open ravioli dish we have used cricket flour in two ways. First it is used in the ravioli dough to boost our recipe with more sustainable protein. It is also used to deepen and enrich the flavour of the ragout.

We speak a lot about the nutritional value of edible insects, and its true that they are very nutritious, but they also each have their own individual and distinct taste which can really enhance the flavour of a dish. This ravioli recipe highlights exactly that.

  • Difficulty: Medium
  • Serves: 4

Ingredients

  • 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 tbsp

PREPARATION

Make a mound with the flours in the middle of your work surface, then create a well in the middle of the mound (it will kind of look like a volcano)  then pour the water in the centre. Add the salt and start kneading at the edges of the well with a fork. When it starts to form a ball knead everything until smooth. Let it rest in the fridge for 30 minutes.

While the dough is resting, prepare the vegetables: dice the onions, carrots, courgettes and aubergines, then stir fry them starting with carrots and onions, then aubergines and courgettes.

When all the ingredients are seared, add some tomato sauce to the vegetable ragout and leave it to simmer.

Now we are ready for the pasta: dust the table with some flour and roll the dough until 2-3 millimetres thick. Cut the pasta into squares, you can choose the dimension according to your dishes.

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

Now create the raviolo directly on your plate: place one square of pasta at the bottom, put the ragout in the middle like a filling, cover with another square of pasta and garnish with more ragout and some parsley leaves.

Recipe created by

DAVIDE RIZZOLI –