Drive away with green broad beans and ricotta
starters from China
Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta
Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
They are ravioli whose dough is made up of flour and water, the filling is mainly of vegetables, including the cabbage, and are then cooked on steam on a bed of cabbage leaves. In this version I tried to make it a somewhat more italianized variant, I added the ricotta and the mushrooms.
preparation
step 1
Stuffed In a non-stick pot pour a string of extra virgin olive oil and garlic clean and crushed.
step 2
Grind and add champignon mushrooms washed under running water, add a pinch of salt and cook with the lid for about two minutes.
step 3
When they begin to moisten, remove the lid, sprinkle with chopped parsley and continue cooking until the water is completely evaporated.
step 4
Once cooked, put them aside in a bowl and in the same frying pan pour the cabbage cut into strips (just have to sliced it and you will have cabbage noodles).
step 5
Salts, add a finger of water to help cook and let cook in low heat with the lid for about 15 minutes.
step 6
At this point, once the cabbage is dried, add the previously cooked champignon mushrooms.
step 7
Jump for 5 minutes to mix flavors, then turn off and let cool.
step 8
Dough While cooling the vegetables, you can devote to the ravioli dough.
step 9
In a bowl pour the flour and hot water (I have boiled it, some hands are shaken, but the dough is beautifully mixed), work first in the bowl, then move on a floury planter.
step 10
Work for about 10/15 minutes, the dough will be warm and as you work it will be nice smooth.
step 11
Wrap it in the transparent film and let it rest for about 1 hour in a dry place.
step 12
Ravioli Now that all the ingredients are ready, it's time to prepare the ravioli!
step 13
First, take the filling and combine the ricotta cheese, work with a spoon and pour everything into the kitchen mixer so that it has a homogeneous filling, if you need to adjust salt.
step 14
Take the dough, remove a piece and help with an oval shaped rolling pin.
step 15
Keep the pasta disc in your hands and lay over a little filling.
step 16
At this point, hold the raviolo in the right hand and close the left with the left side starting from the wrist.
step 17
Close this way: Take a piece of pasta and fold it slightly over it, then stick it to the other flap, keep it until you have closed all the ravioli that will not be straight, but semi-circular.
step 18
(Unfortunately I could not make a video so to help you can search YouTube on a video that shows you how to close the Chinese ravioli, there are so many!)
step 19
At this point lay the ravioli in a basket for steamed steaming cabbage leaves.
step 20
Let it boil for about 20 minutes, then serve with a bunch of aged balsamic vinegar and creamy or with soy sauce, here it is!