Tag: ravioli

Grilled Chinese ravioli (like in a restaurant!) – Gordon Ramsay’s version

THE Grilled Chinese ravioli I am dish typical of Chinese cooking that we all love and often we order oriental restaurant! Little ones treasure chests of pasta filled with meat cooked in a pan with a little broth until brown on the bottom according to the typical technique! They will appear toasted and slightly crispy on one sidewhile retaining the classic softness inside! Prepare them at home it is not difficult and the the result is amazing! Some grilled ravioli will come like those in the Chinese restaurant!

For the realization I relied on my proven base of Chinese ravioli the classics that are usually steam cooked. The right balance between thin sheet And tasty filling. It will take a some manual skill in closing but don’t worry, thanks to the tutorial you will slowly get the hang of it! Once prepared, just a few minutes of cooking will be enough and you will taste all the flavours best grilled Chinese ravioli! served with soy sauce and a nice serving of Tempura! they are magnificent! I find them perfect as first course, even if in the Chinese tradition they are offered as an appetizer, together with spring rolls! So if you’re looking for a second for a oriental lunch or dinner to be carried out on topic; I recommend pairing them with the magnificent Chicken with Almonds! Follow me and get ready for applause!

Discover also:

Cantonese rice (the perfect recipe like in the restaurant)

Grilled Chinese ravioli recipe

PREPARATION TIMES

Preparation	Cooking	Total
1 hour	12 minutes	1 hour and 12 minutes


Medium	Oriental	543 Kcal

Ingredients

Quantity for 22 pieces
Dough : 250 g of ’00 flour 110 – 120 g of water a pinch of salt Stuffed : 300 g of minced pork (not too lean) 120 g of light green cabbage 1 spring onion 2 tablespoons soy sauce Sichuan black pepper (alternatively classic black pepper) 1 pinch of salt Cooking:

Quantity for 22 pieces

Dough :

250 g of ’00 flour

110 – 120 g of water

a pinch of salt

Stuffed :

300 g of minced pork (not too lean)

120 g of light green cabbage

1 spring onion

2 tablespoons soy sauce

Sichuan black pepper (alternatively classic black pepper)

1 pinch of salt

Cooking:

Method:

How to make grilled ravioli

First of all, follow the step by step procedure you find in my post on CHINESE RAVIOLI

you will find the illustrated explanation from the rolling out of the pastry, to the filling up to the closing:

how to make grilled Chinese ravioli - Recipe by Tavolartegusto

Then place 2 tablespoons of seed oil in a 30 – 32 cm wide pan such as a wok (but a classic large non-stick one that acts as a base for the plate is also fine).

be careful, do not use a small or medium pan, keep in mind that the ravioli must be close together and not pressed together otherwise they will stick and cook badly

at this point heat the wok with the oil then slowly add all the Chinese ravioli to the plate until full, heat over medium heat for 1 minute until a crust forms.

Finally, without stirring, add the boiling broth, not all at once, do it by spoonfuls so that it is absorbed quickly for the first few spoons until you add it all. cover with a lid and leave to cook for about 10 minutes.

I’ll leave you with a trick: move the pan every now and then without turning, so that they don’t stick and consider whether to add a few more spoonfuls of hot broth within these minutes of cooking, in order to guarantee uniform cooking.

once the necessary time has elapsed, the liquids will have evaporated, remove the lid and leave for another 1 minute until the ravioli rub on the base of the plate! a sign that they will be cooked.

the result are gods Grilled Chinese ravioli with the bottom toasted, soft on the surface, served with soy sauce:

Grilled Chinese ravioli recipe - Recipe by Tavolartegusto

storage

My advice is to cook them and eat them hot immediately to prevent them from hardening.

Ravioli with Parmigiano Reggiano and quince mustard on a walnut and mushroom cream – Gordon Ramsay’s version

Preparing a gourmet first course for this Christmas will be very easy if you start with good ravioli, like these Ravioli Oro Rosso with Parmigiano Reggiano and quince mustard by Giovanni Rana.

They are immediately striking for their chromatic contrast and later on for their delicious combination of taste Sweet of quinces and the savory of the most famous cheese in the world!

Ruining their initial moment of fame in the mouth is unfortunately a mistake that awaits us around the corner, which is why it is necessary to choose the right seasoning to make the most of them and not cover either the parmesan version or the mustard version.

How to season ravioli

To enhance the unique filling of these ravioli, I therefore chose two elements which, while keeping the flavor of the filling intact, managed to give an extra touch to the dish: mushrooms And nuts. These ingredients will be able to add a further contrast in the mouth, especially perceptible between mustard and walnuts, but will be very delicate on the palate. And then walnuts go great with parmesan! Just think of the infinite number of existing pestos with walnuts and parmesan or all the mature cheeses in which walnuts are “embedded”.

But let’s get to the recipe for making the sauce for these ravioli.

The perfect sauce

I’ll leave, come on mushrooms cleaned and cut evenly, I brown them in a pan with garlic, oil and salt for 15-20 minutes until they are well cooked. At this point I put them in a cup with some walnuts and boiling water (where the ravioli will be cooked). We blend everything: when the cream is ready we set it aside while still hot. We will need it when plating!

I can then put them to cook Ravioli Oro Rosso with Parmigiano Reggiano and quince mustard by Giovanni Rana in lightly salted water: it will take 3 minutes. In the meantime, put a little oil in the pan and flavor it with a clove of garlic. We drain the ravioli in here and sauté them for about thirty seconds before plating them.

We are now ready to serve them with our mushroom and walnut cream and other chopped walnut kernels

Let us know if you will make this dish again and what you think! In the meantime, I greet you, I wish you happy holidays and I’ll see you for the next recipe… hello friends of MoltoFood!

Other ravioli from the Oro Rosso line to try:

Ricotta and spinach ravioli – Yet another cooking blog – Gordon Ramsay’s version

Among the recipes of Italian cuisine, i Ricotta and spinach ravioli they are among those traditional first courses capable of spanning generations. Few and simple ingredients, united together in a classic combination, yes, but always tasty.

Preparing fresh pasta is a real art form, to be rolled thinly, to make it become a small treasure chest capable of holding a delicious filling. I love this moment very much, made of care and slowness, which I like to share around a table with my loved ones, celebrating authentic Italian cuisine with this dish.

The filling of my ricotta and spinach ravioli is really simple: pan-fried baby spinach, fresh ricotta (often lactose-free), grated Parmigiano Reggiano (I always add a spoonful more than the doses I indicate) and a pinch of nutmeg*.

I love bringing this to the table first course of homemade pasta in family lunches, even festive ones, like Easter or Christmas… because there is nothing more beautiful than celebrating together, enjoying something good prepared together with our own hands.

And if you’re looking for a fall alternative, check out my recipe for Mantua-style pumpkin tortelli “in my opinion”.