SEAWEED, MUSHROOM AND RICOTTA RAVIOLI
x2
Ingredients
Wonton dough
2 g dehydrated Kombu
75 g mushrooms
½ onion
1 clove garlic
60 g ricotta
Olive oil
Salt and pepper to taste
Prepared by
Cook the kombu in 500 ml of water for 35 minutes. Drain and chop.
2. Chop the mushrooms, onion and garlic.
3. Fry the garlic and onion in a little oil.
4. Add the kombu mushrooms and cook for 10 minutes, add salt and black pepper to taste, stir and remove from the heat.
5. Mash everything and add the ricotta and blend until smooth.
6. Boil the wonton dough.
7. Place a wonton dough, a little of the filling and another wonton dough on top.
Presentation
Place the ravioli on a plate and dress with olive oil and chives to taste.
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