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Ravioli with Branzino and Chinese Water Spinach

Ravioli with Branzino and Chinese Water Spinach

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.

 

22.08.2020

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