1 sweet potato (large size) 

2 zucchinis

½ celeriac

1 table spoon butter

3 table spoon olive oil

½ coffee spoon gorund ginger

½ coffee spoon grated nutmeg

½ coffee spoon ground cinnamon

2 table spoon finely grated parmesan cheese

1,5 table spoon almond flakes or pinenuts



– Peel the celeriac and sweet potato, chop them into dices. (The smaller they are, the less minutes of ccoking time is needed) Place them on a baking tray, sprinkle 1-2 table spoons of olive oil and ½ coffee spoon salt. Cover the tray with aluminium foil.

-Bake them in preheated oven (200 Celsius in oven  with fan, 220 Celsius in oven  without fan) for 20 minutes while the tray is covered with aluminium foil, then take the foil out, bake it for 15 minutes more.

– Mash the baked sweet potato and celeriac in the food processor together with ginger, nutmeg, cinnamon and butter. 

-Add almond flakes (or pinenuts) and Parmesan cheese into the pureé; mix them well.

-Wash the zucchinis, slice as thin sheets with a peeler as it is shown in 4th photo.

-Place 4 sheets of zucchini on a cutting table and form a cruz. Place 1 table spoon pureé at the middle of the zucchini sheets. Close the sheets to form the ravioli.

-Place the raviolis on a baking tray covered with a baking paper. Apply some olive oil on each ravioli with a brush.

-Bake the raviolis in the preheated oven until the zucchinis are browned.


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