Vegan Ravioli pumpkin with vegan basil pesto, fresh zucchini flower
Ingredients
One packet of I Pastai vegan ravioli pumpkin 300g
One packet of I Pastai vegan basil pesto sauce 200g
4 baby zucchini with flower
Extra virgin olive oil
1 clove of garlic
Method
01In a pot bring 5 lt of water to boiling point and add salt.
02In a pan, fry off garlic, the sliced baby zucchi and the flower with the olive oil.
03Boil the Ravioli for the time indicated on the pack.
04When ready, drain the pasta and add it to the sauce.
05Toss gently, remove from the fire and add 100g of Vegan Basil Pesto stir gently and serve
(you can use the remaining pesto to dress a tomato bruschetta for your antipasto)
Buon Appetito!