Chefkoch@Shanghai

Not in the mood any more for Jiao-Zi, Bao-Zi, Xiao-Long-Bao and all that other dumpling stuff? You might want to try their Italian counterpart for a change, therefore today I’m introducing you: “Italian style Spinach & Pork meat Dumplings” (read: Ravioli).

Ingredients

For the filling

• 300g minced pork meat (猪肉糜)
• 250g spinach leaves (菠菜)
• 2 garlic cloves (大蒜)
• 1 small piece of Blue Cheese (Gorgonzola) (蓝芝士)
• Pfeffer, Salz (胡椒, 盐)

For the noodles

• 300g flour (面粉)
• 3 eggs (鸡蛋)
• 2 Tbsp water (水)
• 1 Tsp salt (盐)

For the tomato sauce

• 2 tins of peeled tomatos (西红柿)
• 1 big onion (洋葱)
• 50ml cream (奶油)
• Pepper, Salt, Thyme, Basil leaves, Sugar (胡椒, 盐, 百里香, 九层塔, 白糖)

Preparation

Prepare a dough from flour, water, eggs and salt. When finished, wrap it in plastic foil and put it in fridge for 30 minutes.

Wash and cut the spinach leaves. Cut garlic and steam for about 1 minute using only 1 Tbsp. of olive oil. Add spinach and steam for another 5 minutes. Finally use meat, spinach and blue cheese to create the filling (see pictures).

Prepare tomato sauce according to Lasagna recipe. Don’t add meat to the sauce.

Roll out the dough until about 2mm thick. Cut square pieces of about 7cm length and fill with the meat-spinach mixture. Close the ravioli using a fork. Cook them in lightly salted water for about 10 minutes - Finished!