Preparation time:
- 60mins
Cooking time:
- 6-7mins
Specialty:
- Dairy-free
- Pescatarian
This is a fusion version of Italian Ravioli/Chinese Dumplings: the dough is made the Italian traditional way, while the filling is a mix of Italian and Chinese ingredients. The shape reminds of the Chinese dumplings and we have steamed the ravioli with a Chinese bamboo steamer and seasoned them with pan-fried seaweed and extra-virgin olive oil. The combination is full of flavor and absolutely delicious! The seaweed enhances the sea aromas and flavors.
Ingredients (2 Servings):
Filling:
- 1 Clove of Garlic
- 2 Steamed Branzino Fillets
- 150g of Chinese Water Spinach
- 1 Stamp of Spring Onion
- Organic Soy Sauce (Gluten-Free)
- Extra-virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- Fresh Red Chili (optional)
Dough:
- 1 1/2 Cups of Organic Stone-grounded Whole Wheat Flour
- 2 Eggs
- Sea Salt
Seasoning:
- 100g Samphire
- 1 Clove of Garlic
- Extra-virgin Olive Oil
- Sea Salt
- Fresh Red Chili
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.
- Simmer a clove of garlic and chili (optional) in a pan with extra-virgin olive oil until golden. Panfry the Chinese water spinach for 8-10mins and let it cool down.
- Mince the steamed branzino fillets with a fork in a mixing bowl.
- Finely chop the water spinach, add it to the bowl with the fish and season with olive oil, salt, black pepper. Mix all together and remove the excess liquid.
- 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 dig a hole in the middle. Crack 2 eggs and pour them in the hole.
- Start mixing the eggs with the flour following a circular move using a fork.
- Once the eggs and flour start mixing together start kneading the dough with your hands until you get the shape of a ball.
- 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.
- Repeat the last 2 steps until either you run out of dough and filling.
- Steam for 6-7 mins in a steamer.
Seasoning:
- Boil water in a saucepan and cook the samphire for 6-7mins. You don't need to add salt, the samphire is already salty.
- Once cooked, drain it under cold running water.
- In a separate pan, simmer one clove of garlic and finely sliced red chili with extra-virgin olive oil. Once the garlic becomes golden, add the samphire and panfry for 5-6mins.
Once the ravioli are ready, season them with the pan-fried samphire.