Zucchini Ravioli

Hydrate the texturized soybeans with the spices.

Sauté the onion with the eggplant. Add the hydrated texturized soy and the mushrooms. Finally add 250g of crushed tomato. Let it cook slowly.

Cut the zucchini into slices with a knife or mandolin, and pass them through the frying pan "round and round" to make them more manageable.

Blend the previous mixture a little with a blender and set aside.

Place two zucchini slices in the shape of a cross and add a large spoonful of the previous mixture in the middle. Close in small packages and place on a tray.

Bake for 15/20 minutes at 180° to finish softening the zucchini, or to gratinate it if we want to add some cheese on top.