Spennende Ravioli oppskrift

Prawn and Shitake Ravioli in Miso broth

November 3rd, 2008

Finally I managed to use my ravioli mould that I had bought almost 3 months ago. I have been thinking up different recipes of ravioli that I would make. Inspired by the Italian Ravioli al Brodo (Ravioli served in beef broth), I came up with this recipe. I wonder whether I still call them ravioli really, since eventually it is more of an Asian dumpling than Italian ravioli. But then, what is the meaning of a name?
For the filling I used a mixture of finely chopped prawns and freshshitake mushroom, the broth was made of dashi  and white miso paste (Japanese fermented bean paste) (both available at any Asian grocers). It is light, yet tasty and warming. Don’t use dried shitake mushroom as the taste is very strong that it will overpower the subtle flavour of miso broth.

Ingredients (serves 3-4. Makes around 24 raviolis)
For the pasta:
1 1/2 cup strong white flour
½ cup semolina flour (could be substitute with the strong white flour, it will have softer texture)
1 egg
1 cup water
A pinch of salt

For the filling:
12 big prawns, peeled, deveined and finely chopped
8 fresh shitake mushroom, roughly chopped.
Salt and pepper to taste

For the stock
1 liter water
3 teaspoons dashi powder
1 tablespoon miso paste (if you could not find it, substitute it with 1 fish bouillon block)

Chopped spring onions for garnish

Method:........read more