Ravioli with different greens
5 servings
45 minutes
The recipe was shared with us by the chef of the White Rabbit restaurant Vladimir Mukhin.
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.
- 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.
- 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.
- Radish tops (greens): 200 g
- Beet greens: 200 g
- Celery leaves: 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.
- Wonton wrappers: 3 pieces
- Chicken egg: 1 piece
5
Heat the broth and add salt. Place the ravioli on plates and pour the broth over them.
- Salt: to taste
