Italian Steamed Pork Ravioli with Parmesan

A thin dough that becomes translucent through steaming, revealing a pork filling bound with parmesan. With the first bite, the meat juices release, highlighted by the punch of garlic and fresh parsley.

• Prep time: 40 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 461
• Protein: 24 g
• Carbs: 18 g
• Fat: 32 g

Ingredients

• 400 g Ground pork ( plain )
• 24 piece wonton wrappers ( fresh )
• 50 g Parmesan cheese ( finely grated )
• 2 piece Garlic ( minced )
• 20 g Flat-leaf parsley ( chopped )
• 2 tbsp Extra virgin olive oil ( for the filling )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Filling preparation

   In a mixing bowl, combine the ground pork, pressed garlic, grated parmesan, and chopped flat parsley. Add olive oil to bind everything. Mix until the filling is homogeneous and slightly sticky.

2. Ravioli shaping

   Place a small spoonful of filling in the center of each wonton sheet. Dampen the edges with a bit of water. Fold into a half-moon or pouch shape, pressing firmly to remove air. The dough must stick well to prevent opening.

3. Steaming

   Place the ravioli in a steamer basket lined with a few parsley leaves to prevent sticking. Steam for 8 to 10 minutes over boiling water. The dough should be soft and the filling firm to the touch.

Chef's tips

• Do not crowd the ravioli in the steamer, they expand slightly and might stick together.
• If the dough gets too dry during shaping, cover the sheets with a damp cloth.

Storage

Eat immediately. The dough hardens as it cools. If needed, reheat for 2 minutes using steam.