Ravioli Dim Sum with Mortadella, Pistachio and Grana Padano Riserva
. Difficulty: Medium
. Serves: 4 people
. Preparation time: 45 minutes
. Variety: Filled pasta
IngredientsFor the ravioli dough
300g all-purpose flour
150ml hot water
1 pinch of salt
For the ravioli filling
100g pistachios, crushed
150g Grana Padano Riserva, grated
For the dip
75ml mosto cotto (or aged balsamic vinegar)
25ml balsamic vinegar
10g fresh red chilli, finely sliced
1 clove of garlic, chopped
PreparationIn a bowl, combine the chopped garlic with the mosto cotto (or aged balsamic vinegar, add the finely sliced chilli and leave the mixture to marinate for a couple of hours.
To make the pasta, mix the flour with the hot water. In a bowl knead by hand until smooth then wrap the dough in cling film and leave to rest for at least half an hour.
In a food processor, add the mortadella and grated Grana Padano Riserva. Blend into a fine paste then add the mascarpone and nutmeg. Season with salt and pepper and add the crushed pistachios.
Flatten the pasta dough with a rolling pin and cut into discs (about 10cm in diameter). Place a teaspoon of the mortadella and Grana Padano Riserva filling in the middle of each pasta disc and shape the discs into ravioli. Transfer the ravioli into bamboo baskets and steam over a pot of boiling water
Serve with the mosto cotto (or aged balsamic vinegar) dipping sauce.