Steamed ravioli Rustino Longo, soy carrots, and toasted almonds
Soft flour 200 g
Water 50 g
Rustino Longo
2
Carrots
Oil to taste
Soy sauce 30 ml
Almonds 30 g
La preparazione della ricetta
1
Pour the flour and water into a bowl and mix until you have a smooth dough.
2
Roll out the dough and use a circular cutter to cut out the shapes for the ravioli.
3
Dice a Rustino Longo and mix it in a bowl with the carrots (previously sautéed in a pan with a drizzle of oil, 30 ml of soy sauce, 30 grams of almonds, and a pinch of salt) to create the ravioli filling.
4
Place the ravioli on a tray and steam for 8 minutes. Once cooked, plate the ravioli and add soy vegetable broth, a handful of almond flakes, and flowers.
