Spiced Christmas Ravioli

Preparation

1. STEP 1 OF 15

   Blend 80g of black cabbage for the green dough with a dash of white wine.

2. STEP 2 OF 15

   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.

3. STEP 3 OF 15

   Always adjust with liquids and flours to achieve the right consistency.

4. STEP 4 OF 15

   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.

5. STEP 5 OF 15

   Cover the two dough balls with plastic wrap and let them rest in the fridge for 1 hour.

6. STEP 6 OF 15

   Take the dough balls and roll out fairly thin sheets.

7. STEP 7 OF 15

   Using the round mold for Chinese ravioli, cut out an equal number of green and yellow dough discs.

8. STEP 8 OF 15

   With Christmas cookie cutters, create 4 designs in the green dough circles.

9. STEP 9 OF 15

   Cover each perforated circle with a yellow circle brushed with a little water.

10. STEP 10 OF 15

    Flatten with a small rolling pin to make the sheets thin.

11. STEP 11 OF 15

    Turn the new circle obtained and place it on the Chinese mold.

12. STEP 12 OF 15

    Fill with the spinach mixture and close the mold halfway, removing the excess dough.

13. STEP 13 OF 15

    Reopen the Chinese mold, remove the ravioli, and if necessary, seal the edges again with a small fork.

14. STEP 14 OF 15

    The filling is made by blending 200g of spinach, 90g of black cabbage, ricotta, Parmesan, egg yolk, salt, pepper, nutmeg, ginger, and marjoram.

15. STEP 15 OF 15

    Place the mixture in a piping bag and keep it in the fridge until use.

General Information

Analysis

Macronutrients (100 gr)