Ingredients

• 600 g Chinese cabbage leaves
• 300 g wholemeal flour
• 250 g raw beetroot
• 100 g shelled cashews
• 3 eggs
• 2 sachets of saffron
• an orange
• grated cheese
• coriander berries
• Brown sugar
• potato starch
• dill
• chervil
• extra virgin olive oil
• salt

For the recipe for wholemeal ravioli with cabbage and cashew nuts, soak the cashews in a small bowl with 60 g of water. Beat the eggs with the saffron sachets, then mix them with the wholemeal flour, until you get a homogeneous and elastic dough. Wash the cabbage leaves and boil them in boiling water for 7-8 minutes. Drain and dry them, squeezing them very well. Chop them with a knife, then place them on kitchen paper, which absorbs any residual water.

Blend the cashews with their water, using an immersion mixer, obtaining a cream. Mix it with the chopped Chinese cabbage. Also add 30 g of grated cheese and transfer the mixture to a pastry bag. Roll out the dough into thin sheets. Arrange the filling in small nuts, fold the sheets over themselves and let the dough adhere around the filling. Cut out the ravioli with a scalloped round pastry cutter (ø 4 cm). Extract the beet juice with an extractor or centrifuge.

Add the juice of one orange, 10-15 coriander berries, a pinch of salt, a pinch of brown sugar and 20 g of oil. Stir, pour into a saucepan, bring to a boil, then add a teaspoon of starch dissolved in a little water and let it thicken for 2 minutes. Cook the ravioli in boiling salted water for about 3-4 minutes and drain. Serve them topped with beetroot sauce points, top with fresh dill and chervil and, to taste, chunks of cashew nuts.

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