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Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Ricotta cheese

100 grams

Parsley

2 sprigs

Garlic

1 wedge

Champignon mushrooms

200 grams

Savoy cabbage

200 grams

Water

180 grams

Type 00 wheat flour

300 grams

starters from China

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta

vegetarian with gluten with lactose high in fiber high in phosphorus

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta

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.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 1

step 1

Stuffed In a non-stick pot pour a string of extra virgin olive oil and garlic clean and crushed.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 2

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.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 3

step 3

When they begin to moisten, remove the lid, sprinkle with chopped parsley and continue cooking until the water is completely evaporated.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 4

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).

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 5

step 5

Salts, add a finger of water to help cook and let cook in low heat with the lid for about 15 minutes.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 6

step 6

At this point, once the cabbage is dried, add the previously cooked champignon mushrooms.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 7

step 7

Jump for 5 minutes to mix flavors, then turn off and let cool.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 8

step 8

Dough While cooling the vegetables, you can devote to the ravioli dough.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 9

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.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 10

step 10

Work for about 10/15 minutes, the dough will be warm and as you work it will be nice smooth.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 11

step 11

Wrap it in the transparent film and let it rest for about 1 hour in a dry place.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 12

step 12

Ravioli Now that all the ingredients are ready, it's time to prepare the ravioli!

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 13

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.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 14

step 14

Take the dough, remove a piece and help with an oval shaped rolling pin.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 15

step 15

Keep the pasta disc in your hands and lay over a little filling.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 16

step 16

At this point, hold the raviolo in the right hand and close the left with the left side starting from the wrist.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 17

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.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 18

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!)

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 19

step 19

At this point lay the ravioli in a basket for steamed steaming cabbage leaves.

Steamed Ravioli Stuffed With Mushrooms, Strawberry and Ricotta step 20

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!

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