Psillio seed peel contains fibres that reduce appetite, improve digestion and clean up the digestive system: in fact, it is often defined as "colon detergent"
Ingredients x 20 ravioli
½ rice flour cup
½ flour cup 0
½ potato starch cup
1 teaspoon of salt
¾ cup of boiling water
1 tablespoon of vegetable oil (pumpkin, argan or hazelnut)
For the stuffing:
1 kg of pumpkin pulp (privative of peel and seeds)
1 teaspoon of grated ginger
100 grams of chopped tofu
1 tablespoon of soy sauce
1 tablespoon of rice vinegar
Mix all ingredients for pasta in a bowl and work them until you get a soft but consistent mixture. Wrap in the film and let it rest in the cool.
Cut the pumpkin into cubes and put it in a saucepan with water enough to cover half of the pumpkin. Cook for twenty minutes until the pumpkin is cooked. Drain the water left and crush with a fork until you get a mash. Add the other ingredients and leave them aside.
Resume pasta and with the help of a spoon form big balls just over a cherry. With a rolling pin, spread the paste between two sheets of parchment paper. And finish with a cutter to get discs of about 9 cm in diameter. Put a teaspoon of pumpkin compound in the center of the disc. Brush the edges of the paste disc with a bit of water and close the raviolo bending it in two and pressing the sides well.
Put the oil in a pan and heat it over high heat, lower and cook the ravioli on both sides until they don't stand slightly. Serve with a mandarin oil sauce, cherry vinegar, grated ginger and fresh spring onion.