Arrabiata Ravioli and Pesto Sauce

For the pasta, place the ProZero, water, olive oil and psyllium husk into a bowl and blitz with a handblender.

Allow to stand for 5 minutes until the mixture thickens.

Pour the mixture into a separate bowl containing the Fate All-Purpose Low Protein Mix and salt.

Mix with your hands until it forms a dough and leave to rest for 15 minutes.

On a lightly dusted, clean surface, using a rolling pin, roll out the dough to a 40cm square.

Using a knife cut into 4 long strips and brush with water until slightly moist.

For the filing, in a pan, heat the oil and gently fry the chili, cherry tomatoes, red pepper, garlic and tomato puree over a medium heat for 5 minutes or until soft.

Spoon 5 x 1 tbsp portions of the mixture along two of the dough strips, leaving equal spaces between each tbsp of filling.

Cover each of the dough strips with the remaining 2 dough strips.

Flatten out the pasta around the filling and smooth the edges together.

Cut evenly between each portion of filling and crimp the sides using a fork.

Using a slotted spoon, gently place each ravioli into a pan filled with boiling water and 3 tbsp oil over a medium heat.

Boil for 30 seconds on each side.

​​​​​Remove the ravioli from the water and place in a bowl with the pesto.

Mix until coated and serve.