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Steamed ravioli with ricotta

ingredients

servings

6

Type 00 wheat flour

250 oz

Water

150 fl oz

Salt

1 pinch

Courgette

1 half

Leeks

40 oz

Carrots

3 halfes

Buffalo ricotta

4 spoons

Soy sauce

3 teaspoons

Savoy cabbage

30 oz

first courses from China

Steamed ravioli with ricotta

Steamed ravioli with ricotta

vegetarian with gluten with lactose high in fiber

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Steamed ravioli with ricotta

Typical of Chinese cuisine, steamed ravioli can be a different first and light for those who want to vary from pasta and try different flavors!

Steamed ravioli with ricotta step 1

step 1

Start with the ravioli dough. Add the flour, water and salt and knead until a smooth and homogeneous dough is obtained. After that, cover it with the film and let it rest.

Steamed ravioli with ricotta step 2

step 2

While the dough rests, start preparing the filling. Cut the carrots and courgettes into small cubes and thin the leeks into strips, pour them in a pan and cook them with water and a drizzle of soy sauce.

Steamed ravioli with ricotta step 3

step 3

Ready the vegetables let it cool a moment before adding the ricotra. In the meantime, if the time has passed for the dough, start rolling it with a rolling pin until it becomes very thin and cut some flasks using a glass.

Steamed ravioli with ricotta step 4

step 4

While spreading the dough, place the cabbage leaves inside the steamer and turn it on, the ravioli will cook over it.

Steamed ravioli with ricotta step 5

step 5

At this point add the ricotta with vegetables and start filling and closing the ravioli.

Steamed ravioli with ricotta step 6

step 6

When the water starts to boil, put the ravioli and cook for at least 15 minutes.

Steamed ravioli with ricotta step 7

step 7

Once ready, serve them on the cabbage leaves and season with a string of soy sauce!

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