I created these ravioli using classic cookie cutters and the round mold for Chinese dumplings. An idea to present on the Christmas table with imagination and creativity.
Blend 80 g of cavolo nero for the green dough with a splash of white wine.
In a stand mixer or a bowl add 100 g semolina, 100 g type 1 flour, 1 egg, a pinch of salt and a drizzle of oil. Work until you obtain a smooth, homogeneous dough. Spirulina is optional.
Always adjust the liquids and flours to get the right consistency.
For the yellow dough, mix 100 g semolina, 100 g type 1 flour, 1 egg, a splash of white wine, salt, and a drizzle of oil. Form a dough ball.
Cover the two dough balls with cling film and let rest in the refrigerator for 1 hour.
Take the dough back out and roll out fairly thin sheets.
Using the round Chinese dumpling mold, cut out an equal number of green and yellow pastry circles.
With Christmas cookie cutters, create 4 patterns in the green pastry 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.
Flip 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.
Open the Chinese mold again, remove the ravioli, and if necessary seal the edges again with a fork.
The filling is made by blending 200 g spinach, 90 g cavolo nero, ricotta, Parmigiano, egg yolk, salt, pepper, nutmeg, ginger and marjoram.
The mixture should be put in a piping bag and kept in the refrigerator until use.
Italia, Liguria
| Energy (kcal) | 188.29 |
| Carbohydrates (g) | 26.1 |
| of which sugars (g) | 1.46 |
| Fat (g) | 5.11 |
| of which saturates (g) | 2.53 |
| Protein (g) | 9.49 |
| Fibre (g) | 2.16 |
| Salt (g) | 0.1 |
