Ravioli

🧺 Ingredients: (380 g, 11–15 pieces)

depending on the size of the ravioli

🌾 135 g low protein flour

(½ Loprofin Damin + ½ Mevalia)

🥬 75 ml water

🥛 25 ml Pro Zero

🫒 5 ml olive oil

🌱 3 g psyllium husk

🧂 2 g salt

Filling:

🥬 50 g spinach

🫒 10 ml olive oil

🧀 30 g vegan parmesan

🧀 25 g vegan feta

🥄 20 g vegan sour cream

🧂 a pinch of salt and 🌶️ pepper

Amount: makes approx. 110 g of filling

Method:

Filling:

1. Sauté the spinach in olive oil until softened.

2. Add the vegan feta, parmesan, and the remaining ingredients.

3. Blend with a hand blender until smooth.

Dough:

1. Using a hand blender, blend together Pro Zero, oil, water, and psyllium husk.

   Let it sit for at least 5 minutes until it thickens.

2. In a separate bowl, combine the flour and salt.

3. Add the thickened psyllium mixture to the flour and knead into a dough (it will be quite firm).

4. Kneading can be challenging as the dough is dense, so take your time with this step.

5. Let the dough rest for 20 minutes.

6. Roll it out into a thin sheet, fill, and shape the ravioli.

7. Once filled, cook the ravioli in boiling water for about 3 minutes.

8. Serve immediately and enjoy :)

   
   

Working with the dough is shown in the video below.

https://facebook.com/100091474316588/videos/1639513797325213

Nutritional calculation:

Dough

Ingredients	Amount	Phe (mg)	Protein (g)	Energy (kcal)
Low protein flour Loprofin Damin a Mevalia	135 g	16	0,5	472
water	75 ml	0	0	0
Pro Zero	25 ml	0	0	17
olive oil	5 ml	0	0	45
psyllium husk	3 g	1,5	0	4
salt	2 g	0	0	0

Spinach filling

Ingredient	Amount	Phe (mg)	Protein (g)	Energy (kcal)
spinach	50 g	57	1,3	9
olive oil	10 ml	0	0	89
vegan parmesan	30 g	3	0,05	99
vegan feta cheese	25 g	0	0	96
vegan sour cream	20g	0	0
salt, pepper	pinch	0	0	0