Today a bit of fusion cuisine with a touch of Indian spices like turmeric, but above all using some of the healthiest vegetables and spices that can be found in winter.
In fact, cabbage is known for its cardiovascular properties (not to mention boiled cabbage leaves that can be used to soothe pain). Sweet potato also has known cardiovascular properties and can help people with diabetes keep blood sugar levels under control.
Let's not talk about the properties of onion that we would have to make a very long list: it activates all organic functions, stimulates kidney function, is anti-inflammatory, antiseptic and helps prevent cancer.
And now we come to turmeric: the queen of oriental medicine widely used in China and India, and also the fundamental ingredient of curry. It is said to have at least 7 properties including: antioxidant, anti-inflammatory and analgesic, immunological (increases the defense system and helps fight viral and bacterial infections), purifying, anti-tumor and finally digestive.
Turmeric also acts as a cardioprotector by promoting blood thinning.
Curcumin also helps reduce cholesterol, stimulates metabolism and helps weight loss, protects the liver, prevents type 2 diabetes and helps the brain in the case of depression and Alzheimer's disease. Turmeric also helps heal small wounds and insect bites.
But be careful to choose good quality turmeric because toxic colorants are often added to make it more attractive to consumers.
With all these premises, let's all prepare a real supply of these healthy ravioli.
Recipe for turmeric ravioli stuffed with cabbage, onion and sweet potato
Let's prepare these ravioli starting from the dough where, however, to the usual eggs and flour we will add some turmeric that we will have dissolved in warm water. While the covered dough is resting, let's prepare the filling.
Let's thinly slice the onion, we will do the same with the cabbage and finally cut the sweet potatoes into cubes that are not too small otherwise they would all fall apart during cooking.
Let's take a pan with oil and a little butter, start adding the onions and, as soon as they take on color, add the potatoes and finally the cabbage. Let's brown everything and then add some vegetable broth and let it cook, adjusting the salt and pepper. Once cooked, everything should be dry and let it cool.
Let's take the dough, roll it out and cut it to make our ravioli that we will fill with the vegetables that must be cold.
Once the ravioli are ready, we cook them in boiling salted water and drain them. We season them with butter, sage and mountain Parmigiano Reggiano aged 40 months because we need its flavor otherwise the dish would be a bit sweet. In the glass a wine from Cataratto grapes from the Palermo area.
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