Drive away with green broad beans and ricotta
35 recipes
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
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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!
preparation
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.
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.
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.
step 4
While spreading the dough, place the cabbage leaves inside the steamer and turn it on, the ravioli will cook over it.
step 5
At this point add the ricotta with vegetables and start filling and closing the ravioli.
step 6
When the water starts to boil, put the ravioli and cook for at least 15 minutes.
step 7
Once ready, serve them on the cabbage leaves and season with a string of soy sauce!
