Pour the flour and water into a bowl, and mix until smooth.

Spread the dough and cut it into a circular shape to make ravioli.

Cut a Rustino Longo into cubes and mix it in a bowl with the carrots previously cooked in a pan with a little oil, 30 ml of soy and 30 g of almonds and a pinch of salt to create the filling for the ravioli.

Place the ravioli on a baking pan and steam for 8 minutes. Once cooked, put the ravioli on a plate and add soy vegetable broth, a handful of almond slivers and blooms.