Zero Waste Ravioli with a Banana Twist, by Giorgia
During my zero waste journey, I try to learn as much as possible, from as many as possible different people. Next to reading books, watching documentaries, following Instagrammers and YouTubers, I decided to visit people who are professionally and/or daily engaged in a sustainable lifestyle. By taking pictures and a little interview, I want to share the stories from these inspirational humans.
One of these inspirational people is Giorgia, a Berlin based, Italian minimalist, who cooks for fun and to break boundaries. You can find her on Instagram as @giorgialagi.
It was lovely to visit Giorgia and to see how passionate she is about pasta and how creative she is when using her Italian roots!
(scroll down to read more and to find her recipe)
Where did you learn to cook and why is it important for you to avoid food waste?
I grew up watching my two Italian grandmothers cook (especially fresh pasta!) with endless passion and dedication. From them I learned that cooking is an act of love.
I believe that not having to worry about food every day is an incredible privilege, and we should never take it for granted. To me, we should all be more mindful and intentional in our actions towards what’s around us.
I’m also very curious by nature and I like to challenge myself a lot.
For all these reasons I’m always interested in flexing my culinary creativity and exploring new and more conscious ways of doing things.
Could you tell me a little bit about the project Food for Soul you are visiting soon?
Food for Soul is a wonderful cultural project founded by Chef Massimo Bottura and Lara Gilmore. By enabling people, places and food, they aim at strengthening community resilience, opening opportunities for social and economic mobility and building healthier and more equitable food systems. Isn’t all this great?!
What dish are you making and how did you get inspired?
My dish today is ravioli with banana peel filling, inspired by the recipe of one of the chefs at Food for Soul. It’s the perfect mix of my Italian roots and my desire to reduce food waste in a creative way.
(scroll down to find the recipe)
What are the ingredients of your zero waste dish?
For the dough: 2 eggs, 200gr of flour, a pinch of salt
For the filling: 1 whole banana + the peel of another banana, cinnamon, brown sugar, vanilla essence.
To serve: Fresh basil, olive oil and black pepper.
How did you make it?
For the filling:
Wash the banana peels and boil them in water. Once cooled, blend them with the whole banana until smooth.
Pour the cream into a saucepan, add the sugar and cook over low heat continuing to stir.
Finally, add the cinnamon and vanilla essence.
For the pasta:
Pour the flour with a pinch of salt in a bowl or on the work table, add the eggs and knead until homogeneous.
Roll out the dough with a pasta machine or a rolling pin. Fill with banana peel and close.
Cook the ravioli in boiling water (I used the water in which I boiled the banana peels) for 4-6 minutes or until they come to the surface.
Serve immediately with olive oil, fresh basil and black pepper.
(scroll down to see what happend with the 'waste')
What did you do with the 'waste'?
I used the leftover water for my plants.
The egg shells go into the compost bin.
The left-over filling will be delicious on my bread tomorrow.
I used the stalks of the bananas to clean the leaves of my Monstera - thank you Silvie for the tip!
Thank you for having me over, Giorgia!
And thank you for the delicious ravioli lunch! :)
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