Italian Steamed Pork Ravioli with Parmesan
Ingredients
- 400 gGround pork (plain)
- 24 pcwonton wrappers (fresh)
- 50 gParmesan cheese (finely grated)
- 2 pcGarlic (minced)
- 20 gFlat-leaf parsley (chopped)
- 2 tbspExtra virgin olive oil (for the filling)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The dough hardens as it cools. If needed, reheat for 2 minutes using steam.
