INGREDIENTS
- Ingredients for the pasta:
- - 250 g Buckwheat Cous Cous
- - 500 g of water
- - 5 g of salt
- - lemon peels
- - rosemary
- Ingredients for the filling:
- - 1 zucchini
- - pepper
- - Natural Almond Milk
- - lemon peel
INSTRUCTIONS
- Put the water on with salt; when it boils, turn off the heat and pour it on the couscous of buckwheat, leaving the latter covered for 10 minutes (NB: the cooking time and the proportions of water must be checked once the product has been received and tested).
- Blend half of the cooked mixture with the immersion blender. After adding the finely chopped lemon peel and rosemary, knead the mixture hot with hands. Spread the dough between two sheets of baking paper and with a rolling pin create a sheet that is a few millimeters thick.
- Make discs that are a few millimeters thick with a dough cutter; strain them in the blast chiller for a few minutes.
- Cut the zucchini into very thin strips. Brown them with a little olive oil until they are soft. Add salt and pepper and keep aside.
- Place a little zucchini in the middle of the buckwheat discs' half. Cover them with the other discs and press the edges of the ravioli so as to seal them as well as possible.
- Strain them in a non-stick pan with a drop of olive oil until they are crispy on the outside. Keep them warm.
- Heat the almond milk slightly; whip it with the blender until a stable and soft froth is obtained.
- Place the hot ravioli on the bottom of the plates, continue with the drops of extra virgin olive oil and the almond foam. Finish with almond butter and herbs.
