Steamed ravioli with Rustino Longo, soy carrots and roasted almonds


  • Weak flour 200 g
  • Water 50 g
  • Rustino Longo
  • 2 carrots
  • Oil to taste
  • Soy 30 ml
  • Almonds 30 g


  • 1

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

  • 2

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

  • 3

    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.

  • 4

    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.

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