By Rodrigo Sardinha
By Rodrigo Sardinha
FOR THE BANANA PEEL FILLING
FOR PASTA RAVIOLI
METHOD FOR THE RAVIOLI FILLING
Remove the banana peels, wash and boil in water.
Once cooled, blend the peels together with the cooking water until homogeneous. (You can also use a whole banana, in this case blend the pulp together with the peels)
Pour the cream into a saucepan, add the sugar and cook over low heat continuing to stir.
Finally, add the cloves, cinnamon and vanilla.
METHOD FOR THE PASTA
Pour the flour on the work table and make a circle in the middle where to add the eggs, knead until homogeneous.
Cover with plastic wrap (so it doesn’t dry out) and leave to rest for at least 30 minutes.
Remove the foil and roll out the dough with a rolling pin adding flour to prevent sticking to the cutting board. Fill with banana peel and close.
Cook the ravioli in boiling water for 4-6 minutes or until they come to the surface. Serve immediately with a sauce to taste.
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