eggs Florentine Ravioli
Ingredients
Pasta Dough
300g all-purpose flour
50g spinach powder
3 eggs, large
Ricotta Filling
1 tub ricotta cheese, strained
1 bunch fresh spinach
3 slices, smoked salmon
1/4 tsp nutmeg, ground
Salt
Black pepper
1 egg yolk
Garnish (Optional)
Corn Flakes, crushed
Paprika
Lemon, sliced
Instructions
Pasta Dough
In a bowl, combine flour and spinach powder.
Prepare a clean surface. Turn flour mixture onto the surface, then form a shallow well in the centre. Add the eggs into the center of the well, and beat the eggs with a fork, gradually incorporating the flour from the sides. Continue until all the flour has been incorporated. (You may need to switch to kneading)
Knead the dough until smooth, about 10 minutes. Continue kneading until the dough springs back when poked.
Cover and let the dough rest at room temperature for at least 30 minutes. In the meantime, prepare the filling.
Ricotta Filling
Cut the ends off the spinach.
Bring a pot of salty water to a boil. In the meantime, prepare an ice bath.
Once the pot is boiling, add spinach. Cook until a vibrant green, approximately 1 minute.
Transfer spinach to the ice bath.
Once spinach is cool, remove from the ice bath, and squeeze out water. Once dry, finely chop then leave the chopped spinach on a paper towel until ready to combine the filling.
Mix strained ricotta, chopped spinach, and finely chopped smoked salmon until it becomes a smooth paste.
Season with nutmeg and black pepper to taste.
Transfer the mixture to a piping bag with a wide circular tip.
Assembly
In a skillet over medium heat, toast cornflakes with paprika. Set aside until ready to serve.
On a clean surface, roll pasta dough into a very thin sheet. (Use a pasta rolling machine if you have one).
Pipe a ring of ricotta filling onto the dough, wide enough to nestle an egg yolk in the centre.
Separate the egg yolk carefully and place it in the centre of the filling.
Fold the dough over to enclose the filling and yolk. Seal edges gently but firmly. Cut with a 4-inch round cutter.
Cook
Bring a pot of salty water to a boil. Cook for 1 minute or until it floats.
(Optional) Melt butter in a pan and finish the ravioli in butter and cheese.
Serve with toasted cornflake, fresh chives, and a lemon wedge.
Swedish Meatballs (IKEA) Pierogi
Ingredients
Pierogi Dough
New York Times Recipe: https://cooking.nytimes.com/recipes/1020983-pierogi-ruskie-potato-and-cheese-pierogi
IKEA Filling
1 x IKEA Swedish Meatball meal (mashed potatoes, meatballs, peas)
Lingon Cream™️
3 tablespoons Lingonberry jam
1/3 cup sour cream
Garnish
Lingon Cream (see recipe)
Scallions, sliced
Instructions
Pierogi Dough
(Follow NYT Recipe here)
IKEA Filling
Crumble the meatballs into small pieces.
In a bowl, combine mashed potatoes, peas, and meatballs.
Set aside until ready to assemble.
Lingon Cream™️
In a small bowl, combine lingonberry jam and sour cream.
(Optional) Strain mixture through a fine mesh sieve for a smoother sauce.
Transfer into an airtight container, and store in the fridge until ready to serve.
Assembly
On a floured surface, roll the dough into 4 inch circles.
Add 1 tbsp of filling in the centre of each round.
Dab water along the edges of the dough. Fold into a crescent and pinch the top.
Make small inward pleats around the edge to seal completely. Should look like a braid around the edge.
Cook
Pan-fry or boil as preferred.
Serve with Lingon Cream™️
Chicken Pho Soup Dumpling
Ingredients
Crystal Rice Dough
112g wheat starch
18g rice starch
18g glutinous rice flour
175g boiling water
4g neutral oil
salt
Pho Broth
250ml chicken stock
1 x pho spice packet
1/2 white onion
1/2 inch piece ginger
2 star anise, whole (optional)
1 cinnamon stick, whole (optional)
3/4 tsp agar agar powder
Pho Filling
1 lb ground chicken
3 scallions, finely sliced
1 tbsp fish sauce
1/2 white onion, finely chopped
1/2 inch fresh ginger, finely chopped
1/4 tsp star anise
Garnish
Bean sprouts
Sriracha
Hoisin
Green onions, thinly sliced
White onion, thinly sliced
Lime wedge, cut into wedges
Instructions
Crystal Rice Dough
Follow instructions from Marion’s Kitchen Har Gow to make dough - replacing the dry ingredients as listed above
Boil water to 100°C (Tip: should be freshly boiled)
Mix wheat starch and salt in a bowl. Add boiling water and stir until combined.
In a separate bowl, mix rice starch and glutinous rice flour.
Once the wheat dough is cool enough to handle, turn it out onto a clean, non-porous surface.
Gradually knead in the rice flour mixture until you get a pliable dough.
Once smooth, flatten the dough, add oil to the centre, and knead it in.
Set aside until ready to shape dumplings.
Pho Broth
Heat a small frying pan over medium-high heat. Lightly char whole ginger and half an onion.
Steep chicken broth with charred ginger, onion and spice pack for approximately 1 hour over low heat. Season with fish sauce and salt.
In a heatproof container, combine the broth with the agar agar powder.
Pour into an ice cube tray and refrigerate until solid.
Filling
In a bowl, combine ground chicken, ginger, scallions, fish sauce and salt. Set aside.
Heat a small frying pan over medium high heat, add 1 tbsp of oil. Cook onions and ginger until softened. Add the star anise and sauté for 1 min. Add the ground chicken mixture to the pan then sauté until cooked. Set aside.
Assembly
Prepare a clean surface. Form dough into donut shape, cut into equal portions, and roll out even rounds.
Lightly warm the dough rounds in a steamer for easier handling before folding.
Place a spoonful of chicken filling and a cube of gelatinized broth into the centre of each round.
Pleat the dough up toward the centre to form a tight seal.
Cook
Prepare a steamer basket and bring to a high steam.
Place dumplings on parchment in a steamer basket.
Steam dumplings for 5 minutes, until the dough is translucent.
Serve with garnishes of your choice.