Ingredients for 3 servings:
For the dough:
- 150 g Bake-Free noodles flour mixture
- 3 g Himalayan salt
- 117 g water
- 50 g red lentils (measured dry)
- 10 g Mill & Folks gluten-free brewer's yeast flakes
- 2 garlic cloves (cleaned 11 g)
- 1 tablespoon coconut oil (8 g)
- Himalayan salt
- a pinch of Mill & Folks golden flaxseed flour (1 g)
For the sauce:
- 1 tin of peeled tomatoes (400 g)
- pizza spice mix, black pepper to taste
- 2 garlic cloves (cleaned 7 g)
- 1 tablespoon coconut oil (8 g)
- Himalayan salt
- a pinch of stevia powder
To decorate:
- fresh basil leaves
- Mill & Folks gluten-free brewer's yeast flakes
Preparation:
For the filling, cook the red lentils and mash them a little with a fork. Fry the chopped garlic in coconut oil and season to taste. Stir in the red lentils and continue to fry with it, then remove from the heat, add the brewer's yeast flakes and the golden flaxseed flour. Mix them thoroughly. Knead the ingredients for the dough and roll it out to a very thin sheet on a dry surface. You can also use a pasta machine for this. Divide the filling in one half of the dough in piles, then cover it the other half of the dough, press the two layers together around the filling piles with your fingers, and then cut them into squares with a pastry cutter. I got 22 pieces. Cook in boiling water until they rise to the top of the water. For the sauce, fry the garlic in coconut oil, pour over the peeled tomatoes and season to taste. Bring to a boil, then stir in the ravioli. Decorate to taste with fresh basil and brewer's yeast flakes.
