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Preparation Time:
15 min
Difficulty:
Easy
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Ingredients
FOR 2 PEOPLE:
10 gyoza ravioli stuffed with chicken and vegetables gelo -
4 savoy cabbage leaves -
1 jar of D'Amico Sautéed Champignon Mushrooms -
vegetable broth, to taste -
seed oil, to taste -
10 g ginger -
½ clove of garlic -
1 sprig of chervil -
sesame seeds, to taste
Instructions
Defrost the ravioli.
Place the previously washed cabbage leaves in a classic bamboo basket. Arrange the ravioli on top of the cabbage leaves. Place the bamboo steamer over a pot of boiling water of the same diameter, cover the basket, and steam the ravioli for 8-10 minutes.
Chop the garlic and ginger together.
Meanwhile, drain the sautéed mushrooms. Pour a drizzle of seed oil into a pan, add the garlic and ginger and fry gently, then add the mushrooms and cook for about a minute. Immediately add ½ ladle of vegetable stock and cook for a few minutes.
Once the ravioli are cooked, place them on a plate and garnish with toasted sesame seeds and a few sprigs of chervil.
Place the mushroom sauce in a gravy boat and serve with the ravioli.
