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A new concept in ravioli
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For the vegetable pasta:
For the creamy vegetable filling:
To assemble the ravioli:
For the sliced vegetables:
Presentation:
OPTIONAL: Dollops of cream of vegetables: Boil 1 zucchini, removing the inner flesh to pieces in salted mineral water for 2 minutes. Drain, reserving the cooking water. Sauté the zucchini with a little oil, salt and pepper and finely blend. Mix 80g of cooking water with 100g of zucchini puree, blend well, and store in a bottle. (Apply this same technique to the other three vegetables: carrot, daikon radish and eggplant)
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