I created these ravioli using classic cookie cutters and the round mold for Chinese ravioli. An idea to present on the Christmas table with creativity and imagination.
Blend 80g of black cabbage for the green dough with a dash of white wine.
Add 100g of semolina, 100g of type 1 flour, 1 egg, a pinch of salt, and a drizzle of oil to a stand mixer or a bowl. Form a smooth and homogeneous dough. Spirulina is optional.
Always adjust with liquids and flours to achieve the right consistency.
For the yellow dough, mix 100g of semolina, 100g of type 1 flour, 1 egg, a dash of white wine, salt, and a drizzle of oil. Form a dough.
Cover the two dough balls with plastic wrap and let them rest in the fridge for 1 hour.
Take the dough balls and roll out fairly thin sheets.
Using the round mold for Chinese ravioli, cut out an equal number of green and yellow dough discs.
With Christmas cookie cutters, create 4 designs in the green dough circles.
Cover each perforated circle with a yellow circle brushed with a little water.
Flatten with a small rolling pin to make the sheets thin.
Turn the new circle obtained and place it on the Chinese mold.
Fill with the spinach mixture and close the mold halfway, removing the excess dough.
Reopen the Chinese mold, remove the ravioli, and if necessary, seal the edges again with a small fork.
The filling is made by blending 200g of spinach, 90g of black cabbage, ricotta, Parmesan, egg yolk, salt, pepper, nutmeg, ginger, and marjoram.
Place the mixture in a piping bag and keep it in the fridge until use.
Italia, Liguria
| Energy (kcal) | 186.14 |
| Carbohydrates (g) | 23.24 |
| of which Sugars (g) | 1.84 |
| Fat (g) | 6.42 |
| of which Saturates (g) | 2.93 |
| Protein (g) | 9.54 |
| Fiber (g) | 1.61 |
| Sale (g) | 0.05 |
