2 tablespoons dried broccoli powder (or you can use seaweed or just green food coloring and 50 ml water in this case)
250g of shrimp
100 g of pak choi (Chinese cabbage, found in all supermarkets)
EVO oil to taste
2 tablespoons soy sauce
1 spring onion
1 scant tablespoon of cornstarch
1 clove of garlic
PROCEDURE
Prepare the doughs by simply mixing and kneading the ingredients for a few minutes. Wrap the doughs in cling film and let them rest.
Sauté the diced cabbage in the cocotte with garlic and a little extra virgin olive oil. Crafond pots allow cooking with little seasoning thanks to the thick bottom and super coating.
Cut the spring onion and shrimp into small pieces. Season with soy sauce and add the corn starch. Finally add the warmed cabbage. Leave to marinate for at least 15 minutes.
Roll out the green dough with a rolling pin. Slide the light dough onto the surface with your palms and shape it into a cylinder.
Wrap it with the green dough. Cut out some disks and flatten them especially on the edges if you want to shape them like in the reel.
Place the filling in the center and close, sealing well and letting the air out.
Place them in the Crafond Pyrex basket (which you can also use with a sheet of perforated baking paper).
In the Crafond cocotte, in addition to water, you can add fresh herbs and spices to perfume and flavour your ravioli.
Cook with the lid on for a few minutes and on a medium/low flame. You can lift the Crafond lid whenever you want to check the cooking.
Serve them with soy sauce, which mixed with sugar and water will be lighter.
