John Myers
Giant Ravioli with Broccoli
The perfect giant ravioli with broccoli recipe with a picture and simple step-by-step instructions.
- 200 g Durum wheat semolina
- 120 ml Water
- 0,5 Tl Ground turmeric spice
- 1 Tl Salt
- 1 El Olive oil
- 500 g Broccoli
- 200 g Herb tofu
- 2 El Yeast flakes
- 200 g Pumpkin
- 200 ml Coconut milk
- 3 Tl Tandoori spice
- Salt
- Oil for frying
- Using the semolina, water, salt, turmeric and oil, knead a smooth dough and wrap it in foil and let it rest in the refrigerator for at least 30 minutes.
- Cook the broccoli until soft. Puree with the tofu and yeast flakes.
- Roll out the pasta dough as thinly as possible and cut out circles. Put 1.5 teaspoons of the filling in the middle and fold together. Press firmly with a fork.
- Cook the ravioli in portions in boiling water for about 8-9 minutes. Then fry briefly on both sides in a little hot oil.
- Bring the pumpkin to the boil in coconut milk and puree with the tandoori spice. Season to taste with salt.
- Put the sauce on the plate and place the ravioli on top.
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