Rodrigo’s Ravioli with sweet banana peel filling

Bananas are a very common ingredient in Brazil and also one of the most wasted. Refettorio Gastromotiva is used to receiving large quantities of overripe bananas and over the years they have developed dozens of creative recipes to repurpose every part of them; even their peels. For example, did you know that banana peels are a great natural remedy for relieving inflammation, restoring dry damaged hair and even whitening teeth? 

“Bananas are a really versatile fruit and we use them a lot as an ingredient for the preparation of dishes at Refettorio Gastromotiva.” – Refettorio Gastromotiva

Then why throwing them away? Through the transformation of ingredients that would otherwise be considered imperfect or worthless, we can make the best out of them, shining light on their real potential. But, let’s be honest, we never thought that banana peels could be used to make ravioli. And here’s where Rodrigo’s creativity and expertise come in! Follow Rodrigo’s instructions and try to cook these delicious ravioli, send us your zero-waste recipes and help us to build a more equitable and healthy food system for all.

“Refettorio Gastromotiva taught me that food can be a powerful tool for social transformation. Everyone has the right to have a meal served with dignity and respect. Every human being has the right to a moment of pleasure, gathering and bonding. That’s what we give our guests when they dine at the Refettorio. From the chefs, I’ve learned how to transform everything into delicious food, without wasting anything, not even a banana peel. Without waste, we can feed many more people around the world. I also teach this to our guests, that they can transform what’s seen by others as waste, into food.” Eloisa Aquino, volunteer at Refettorio Gastromotiva.

Ravioli with sweet banana peel filling By Rodrigo

INGREDIENTS FOR THE BANANA PEEL FILLING

• 6 banana peels
• Water 
• 150 g of sugar
• Cloves, cinnamon and vanilla, to taste

INGREDIENTS FOR PASTA RAVIOLI

• 200 g of wheat flour
• 2 eggs

METHOD FOR THE RAVIOLI FILLING

Remove the banana peels, wash and boil in water.

Once cooled, blend the peels together with the cooking water until homogeneous. (You can also use a whole banana, in this case blend the pulp together with the peels)

Pour the cream into a saucepan, add the sugar and cook over low heat continuing to stir.

Finally, add the cloves, cinnamon and vanilla.

METHOD FOR THE PASTA

Pour the flour on the work table and make a circle in the middle where to add the eggs, knead until homogeneous.

Cover with plastic wrap (so it doesn’t dry out) and leave to rest for at least 30 minutes.

Remove the foil and roll out the dough with a rolling pin adding flour to prevent sticking to the cutting board. Fill with banana peel and close.

Cook the ravioli in boiling water for 4-6 minutes or until they come to the surface. Serve immediately with a sauce to taste.