Preparation time:
- 60mins
Cooking time:
- 6-7mins
Specialty:
- Dairy-free
This is the most successfully fused recipe between Eastern and Western ingredients and cooking techniques we have ever created. It's a perfect mix of Italian and Chinese: the dough is from a classic Italian recipe without eggs that we use for fresh pasta like Strozzapreti, the filling is a mix of Chinese and Italian ingredients and we have decided to steam the ravioli the Chinese way, using the bamboo steamer. The seasoning is a mix of the traditional extra-virgin olive oil and sage and the crunchiness of fried dried Chinese scallops. We love this recipe and is the perfect picture to represent our cultures; a perfect harmonious blend between two food-rich backgrounds.
Ingredients:
Filling:
- 1 Clove of Garlic
- 20 Prawns
- 3-4 Fresh Scallops
- Ginger (1/4 Thumb-size)
- 1 Stamp of Spring Onion
- Organic Soy Sauce (Gluten-Free)
- Extra-virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
Dough:
- 2 1/2 Cups of Organic Stone-grounded Whole Wheat Flour
- 2 Tablespoons of Organic Seaweed Powder
- Water
- Sea Salt
Seasoning:
- Fresh Sage
- 1 Clove of Garlic
- Extra-virgin Olive Oil
- Sea Salt
- Organic Stone-grounded Whole Wheat Flour
- 1 Tablespoon of Dried Scallops
Instructions:
Filling:
Start from the filling and once this is ready start preparing the dough, so it doesn't dry out. You can even prepare the filling a day in advance and store in the fridge.
- Deshell all the prawns (you can use the shells to prepare a fish broth!).
- Finely chop the spring onion, the clove of garlic and the ginger and mix all together.
- Finely dice half of the peeled prawns with a knife and mix with the chopped spring onion, garlic and ginger. Season with olive oil, salt, black pepper and soy sauce.
- Stir the remaining prawns in a pan with extra-virgin olive oil, sea salt and black pepper for 2-3 minutes.
- Dice the pan-fried prawns and mix them with the raw ingredients. Once the ravioli will be steamed the cooked prawns will have a crunchy consistency while the raw ones will add juice and moist.
- Chop the scallops into 4-5 pieces depending on the size - do not put these into the filling mixture for now.
- Leave the filling mixture in the fridge in case you are not using it immediately.
Dough:
- Use a wooden or marble surface, ideally a big chopping board: Pour the whole wheat flour on the chopping board and add 2 tablespoons of seaweed powder.
- Mix all together and create a hill-shape. Dig a hole in the middle and start pouring water little by little.
- Start kneading with your hands to create the dough. Adjust with water/flour until the dough has an elastic but non-sticky consistency.
- Once the dough is ready, cover it and let it rest for 5-10 mins.
- Flat the dough with a rolling pin until you obtain a thin sheet.
- Use a cookie cutter/stamp or the edge a cup to create circular shapes of dough. You might have dough leftovers, knead them into a ball and repeat the process above until you use all the dough.
- Put a teaspoon of filling in the middle of the dough circular shapes and a piece of scallop on the top. Fold the dough in half and seal together the 2 sides making sure you remove the air inside before sealing completely. Fold the corners together.
- Repeat the last 2 steps until either you run out of dough and filling.
- Steam for 6-7 mins in a steamer.
Seasoning:
- Soak the dried scallops in hot water for 30 mins.
- Drain the scallops and use some paper towels to remove all the water. Shred the scallops into small pieces. You can keep the water and use it as fish broth, it has all the flavor of the scallops.
- Wash 6-7 sage leaves and dry them using a paper towel.
- Mix a tablespoon of whole wheat flour with some warm water until you obtain a liquid batter.
- Pre-heat some extra-virgin olive oil in a saucepan. This will be used to deep-fry the shredded scallops and a couple of sage leaves.
- Dip 3-4 sage leaves into the batter, one at the time, and fry them in the saucepan (make sure the olive oil has reach the right temperature). Remove batter leftovers from the oil to prevent them from burning.
- Fried the shredded scallops for 1-2 minutes.
- In a separate pan, simmer one clove of garlic and the remaining sage leaves with extra-virgin olive oil for 5-6 minutes at medium heat. The olive oil will get a delicious sage flavor.
Once the ravioli are ready, season them with the sage infused extra-virgin olive oil and add on top the fried shredded scallops and the fried sage.