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!