Method
Clean and cut the vegetables: carrots and turnips diced, Chinese cabbage and the leek into thin strips. In a non stick pan with some oil, braise the car- rots for two minutes and then add the other vegetables. Deglaze everything with soy sauce (we recommend to dilute it with half a cup of warm water so that the recipe is not too ta- sty) and cook for a few more minutes with the lid. Drain the vegetables from the liquid in excess. Meanwhile fry the finely chopped spring onion and cook the Organic Datterini Passata with ginger “Il sano” for about 15 minutes, set aside. Make 16 discs with the dough for ravioli (you can help yourself with a glass, in order to provide a regular shape) and stuff them with the vegetables. Close them crescent, pressing on the edges: pick them up and make little folds from end to end. Cook them for about 15 minutes in a steamer, placing them on the Chinese cabbage leaves, following the Asian tradition. Serve the ravioli with a few drops of ginger sauce and decorate with the sprouts and the flowers.
Ingredients
1 roll of dough ready for oriental dumplings
350 g Organic Datterini Passata with ginger “Il sano”
1 leek
2 white turnips already cleaned
Chinese cabbage half and cleansed
2 carrots
1 spring onion
Soy sauce
Extra virgin olive oil
Various sprouts and edible flowers to decorate
Salt
350 g Organic Datterini Passata with ginger “Il sano”
1 leek
2 white turnips already cleaned
Chinese cabbage half and cleansed
2 carrots
1 spring onion
Soy sauce
Extra virgin olive oil
Various sprouts and edible flowers to decorate
Salt
