PLANTAIN RAVIOLI

PREP TIME 40 MINUTES

COOK TIME 5 MINUTES

SERVES 4-8


Ingredients

  • 2 cups plantain flour
  • 1 tsp salt
  • 3 eggs
  • 2 tbsp olive oil
  • 1 egg for egg wash
  • Basil leaves
  • 1 tsp Kikkoman soy sauce for serving
  • 1 tsp truffle oil
  • 10g parmesan cheese, grated
  • For the filling
  • 1 tbsp olive oil
  • 3 cloves of garlic, minced
  • 150g mushrooms, chopped
  • A handful of water leaf ( borkor borkor)
  • 1 tbsp Kikkoman soy sauce

Directions

  1. Mix the plantain flour with salt, make a well in the centre, add eggs, olive oil and carefully mix into a dough and knead till smooth
  2. Wrap with cling film and let it rest for 30 minutes
  3. Heat olive oil in a wok over medium heat, add minced garlic, chopped mushrooms, stir and let simmer for 3 minutes then add the borkor borkor, Kikkoman soy sauce, stir and let simmer for 2 minutes then take off heat
  4. Dust the work top and rolling pin with plantain flour, place the plantain dough on it and roll it into thin sheets
  5. Trim into a rectangular shape then cut into stripes
  6. Scoop a spoonful of the mushroom mixture on one stripe, leaving half inch space between each scoop
  7. Brush the other stripe with the egg wash and gently place on top of the filled one and press gently to hold
  8. Carefully cut out and set aside
  9. Bring 800ml water to a boil and drop the plantain ravioli into it, add basil leaf and let boil over for 3 -5 minutes and carefully take out
  10. Serve on a plate, drizzle with Kikkoman soy sauce, truffle oil and grate parmesan cheese on it. Garnish with basil leaves
  11. Plantain ravioli ready to serve

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