Ravioli with different greens

5 servings

45 minutes

The recipe was shared with us by the chef of the White Rabbit restaurant Vladimir Mukhin.

Energy value per serving

• Calories: 889.2
• Proteins: 37.6g
• Fats: 19.3g
• Carbohydrates: 146.3g

Ingredients

• Wonton dough: 3 pc
• Radish tops: 200 g
• Celery greens: 200 g
• Dried Morels: 100 g
• Dried porcini mushrooms: 100 g
• Onion: 4 head
• Parsley: 1 bunch
• Carrot: 1 pc
• Vegetable oil: 2 tbsp
• Chicken egg: 1 pc
• Salt: to taste
• Beet tops: 200 g

Cooking steps

1. Soak dried mushrooms in boiling water, bring to a boil, add a peeled onion and carrot, as well as a bunch of parsley with roots. Infuse for a day, then strain.

   Required ingredients:

   • Dried Morels: 100 g
   • Dried porcini mushrooms: 100 g
   • Onion: 4 heads
   • Carrot: 1 piece
   • Parsley: 1 bunch

2. Chop three medium-sized onions finely and fry them in vegetable oil.

   Required ingredients:

   • Onion: 4 heads
   • Vegetable oil: 2 tablespoons

3. Chop the radish and beet greens, as well as the celery leaves, separately and coarsely. Mix each type of greens with an equal amount of fried onions.

   Required ingredients:

   • Radish tops: 200 g
   • Beet tops: 200 g
   • Celery greens: 200 g

4. Place the filling in the center of the test square (all ravioli should have different fillings), brush the edges with egg, place a second square on top, and seal the dough. Do this with all the dough and filling. Then transform everything into round ravioli using a culinary ring or cup.

   Required ingredients:

   • Wonton dough: 3 pieces
   • Chicken egg: 1 piece

5. Heat the broth and add salt. Place the ravioli on plates and pour the broth over them.

   Required ingredients:

   • Salt:  to taste