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.
Add some grated low protein cheese alternative to the ravioli.
Add some more chili if you like your arrabiata extra spicy!
Fate Low Protein All-Purpose Mix and ProZero are foods for special medical purposes and should be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.