Plantain Ravioli
We created a series of plantain pastas and we can’t wait to share with you, plantain spaghetti, plantain tagliatelle, plantain lasagna and this amazing plantain ravioli recipe with a splash of kikkoman soy sauce to elevate the flavors ...
Equipment
- Frying Pan
- Wooden Spatula
- Sauce Pan
- Pantry Brush
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
- 10 g parmesan cheese grated
- For the filling
- 1 tbsp olive oil
- 3 cloves of garlic minced
- 150 g mushrooms chopped
- A handful of water leaf ( borkor borkor)
- 1 tbsp 1 tbsp Kikkoman soy sauce
Instructions
- 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
- Wrap with cling film and let it rest for 30 minutes
- 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
- Dust the work top and rolling pin with plantain flour, place the plantain dough on it and roll it into thin sheets
- Trim into a rectangular shape then cut into stripes
- Scoop a spoonful of the mushroom mixture on one stripe, leaving half inch space between each scoop
- Brush the other stripe with the egg wash and gently place on top of the filled one and press gently to hold
- Carefully cut out and set aside
- 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
- Serve on a plate, drizzle with Kikkoman soy sauce, truffle oil and grate parmesan cheese on it. Garnish with basil leaves
- Plantain ravioli ready to serve