Steamed Ravioli

Today I present to you one of the most classic recipes of the Rising Sun, the ravioli with steam. I always wanted to prepare them but, for one reason or another, I had to postpone… This time I decided and I bought the necessary to realize them. With these ingredients we will be able to realize about 26 ravioli that should represent an appetizer but, given the quantity, can be safely used as a single dish. Easy to prepare you can, if you want, even make them in the version, braised or boiled, all however original preparations of this ductile food. Let's see what we need and how to proceed.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

250 grams of flour 0
150 ml of water
300 grams of minced meat
200 grams of cabbage
1 leek
1 carrot
3 tablespoons soy sauce
2 teaspoons of Worcester sauce
1 cm fresh ginger
Salt to taste

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To prepare the ravioli with steam, we must, first of all, put the flour and a pinch of salt in a boule. We add, little at a time, the water and poultice. We move the dough on a worktop and continue to work until it is smooth and compact so give it a round shape.

 

 

Wrap the dough in the film and let at least 1 H rest at room temperature. Let's start the preparation of the filling. Put the meat in a bowl, coarsely chop the cabbage leaves and join the meat.

We do the same with the leek so we cut into tiny cubes the carrot and add everything to the dough. Stir the whole thing until the ingredients blend well.

We combine the soy, the Worcester and grate the ginger, we continue to knead until even these ingredients are completely integrated in the filling. We cover and let it rest in the fridge. After the set time, we take the dough and stendiamolo on a pastry with the help of a rolling pin. We try to get a very thin sheet then, with the help of a coppapasta, we get some disks of about 10 cm in diameter. Put a spoonful of stuffing in the middle of each disc.

We close our ravioli Arricciandoli in tip, so give them one of their traditional shapes and sigilliamoli to prevent them from opening during cooking. We cover the steamer with the outer leaves of the cabbage, then put on the ravioli and cook on top of a pot of boiling salted water for about 20 '. After this time, the ravioli will be ready to be enjoyed.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

On some bamboo boats, lay a pair of sbollentale cabbage leaves and over it we put the ravioli, cospargiamoli of chopped chives at the time and Accompagniamoli with a bowl full of soy sauce.

Enjoy your meal!!!!!

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