Vegan steamed ravioli. Do you want to organize an ethnic dinner in a vegan key? No fear! Here is the recipe for preparing delicious steamed ravioli without meat or animal derivatives: their filling is based on seitan and seasonal vegetables.
Do you want to organize one ethnic dinner in a vegan key? No fear! Here is the recipe for making delicious steamed ravioli without meat, nor animal derivatives: their filling is based on seitan and seasonal vegetables.
The ravioli you will prepare at home will definitely be more good, truthful and healthy of those served at the Chinese restaurant!
- 250 1 grams of flour
- 130 g of water
- 2 pinches of salt
- 2 tablespoons of sesame oil
- 1 tablespoon of extra virgin olive oil
- 200 g in bistecche di seitan
- 4-5 cabbage leaves
- 1 carrot
- half onion
- 30 g grated ginger
- Preparation Time:
1 hour and a half
- Cooking time:
- Rest time:
for 30 ravioli
Vegan steamed ravioli: preparation
Put the flour, cold water,sesame oil,'extra virgin olive oil and sale in a large bowl, mix all the ingredients and knead until the mixture is homogeneous and elastic, then let the dough rest for about 30 minutes in a warm place (it should not rise, only soften).
Meantime prepare the filling of the ravioli: pour a tablespoon of oil into a pan, put it on the stove and after a few minutes add the onion cut into thin slices, cabbage cut into cigarettes and carrots cut into very small cubes; let it brown for 10 minutes, then add the diced seitan, add a drizzle of hot water and continue cooking for another 10 minutes, until the mixture is well cooked and dry.
At this point, with the fire off, add it grated ginger mix and leave to flavor.
Once the filling has been prepared, resume the dough and arrange it on your floured work surface, roll it out with a rolling pin until you get a thickness of 3-4 mm and with a tea cup cut out as many discs with a diameter of 6-8 cm at the most.
When you will have cut out all the layer (reshuffle and restyle all leftover clippings) you can stuff the discs with the mixture of vegetables and seitan that you have cooked: put just a level teaspoon of filling in the center of each disc (no more, otherwise the ravioli will get pierced when closing them) and fold the disc in half, seal the edges with your fingers, press to seal and set aside.
Once all the ravioli have been prepared, place them in the steamer, over a cabbage leaf and cook for about 12 minutes, then serve and serve with yogurt or tomato sauce!
Photos and texts: Verdiana Amorosi www.lacucinadiverdiana.com
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