Green spinach pasta: the recipe for making the coloured browse

The green spinach pasta is the coloured variant of the classic fresh egg pasta. Versatile and delicate taste, it will be enough to add the spinach, with a pan and then finely chopped, to give a colour note to your homemade puff; Once obtained, you will only have to lay it out with a rolling pin (or with the special machine) and then enjoy packaging the formats you love most: noodles, fettuccine, Tortelli, lasagna or even of the simple maltagliati. To be filled with creamy fillings or to season with delicious sauce, to create many, endless first courses. Find out how to make it without making a move to step by step by step recipe.

Ready in: 40 min
FOR 2 PEOPLE
Calories in green spinach pasta: 770 kcal

Ingredients

Flour (type 00) 200 gr • 36 kcal
Medium eggs 2 • 600 kcal
Spinach 40 gr • 24 kcal
Calories refer to 100 grams of the product

How to prepare green spinach pasta

Clean the spinach, wash them thoroughly and cook them in a pan for about ten minutes, with the residual water alone of washing (1).

Collect the spinach in a colander and drain them well, eliminating excess water (2).

Chop the spinach to the knife (3) and then keep them aside.

Collect the flour in the bowl of a planetary and joined the eggs (4).

Add 40 grams of spinach (5) and start kneading with the leaf hook, at average speed.

Once you have obtained a soda and a homogeneous mixture, form a dough (6) wrap it in a sheet of cling film and let it rest for about 30 minutes.

After this time, spend the dough in a thin puff pastry (7) and make the desired format.

Advice

For best results, collect the spinach in a sheltered colander and then mash it with the back of a spoon to drain all excess water; alternatively, you can move them to a clean white cotton cloth, wrap it and wring it well.

You can chop the spinach to the knife, as suggested in our recipe, or blend them by helping you with a kitchen mixer.

To work the dough, you can use a planetary with the leaf hook or a classic kitchen robot; In the event that you have not available, you can also work by hand.

The green spinach pasta is perfect for making tasty lasagna, to be filled with a rich ragout to the Bolognese, ravioli or Tortelli to be filled with cream cheeses, or even fresh tagliatelle to season a fish sauce.

storage

It is advisable to use fresh pasta at the moment, but you can also keep it in the refrigerator, well wrapped with cling film, for a few hours. Once you have made the desired formats, you can also freeze them raw (for about 3 months). At the time of consumption, just immerse them in boiling water and salt while still frozen.

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Braised gyoza: the recipe for irresistible Japanese ravioli

Braised gyoza are the meat ravioli typical of the Japanese culinary tradition and derive from the Chinese jiaozi. They are small bundles of dough, rolled out thinly and artfully sealed with the pressure of your fingers, filled with minced pork, cabbage, spring onions, fresh ginger and soy sauce, ingredients that make their flavour unique and unmistakable.

They are browned in a pan, to obtain the golden crust, and then steamed with the braising technique, adding a little water and closing with the lid. They are usually served as an appetizer, dipped in soy sauce or sweet and sour, and are perfect to make at home to amaze guests at an aperitif or a special dinner. Find out how to do it by following our recipe step by step.

BRAISED GYOZA RECIPE FOR 4 PEOPLE
Ready in: 1H
Calories in braised gyoza recipe: 820

INGREDIENTS

FOR THE PASTRY
FLOUR 00 120 gr • 36 kcal
BOILING WATER 90 gr
POTATO STARCH as required • 380 kcal
FOR THE STUFFING
MINCED PORK 100 gr
CABBAGE WHITE HOOD 80 gr
ONIONS 30 gr • 25 kcal
FRESH GRATED GINGER as needed
SOY SAUCE 10 gr • 750 kcal
SAKÈ 10 gr
SESAME OIL (PREFERABLY TOASTED) 10 gr
SALT as required • 0 kcal
PEPPER as required • 79 kcal
FOR THE SAUCE
SOY SAUCE 50 gr • 750 kcal
RICE VINEGAR 40 gr • 10 kcal
SPICY CHILLI OIL as required
The calories refer to 100 grams of the product

How to make braised gyoza

Prepare the pasta for braised gyoza: bring 90 g of water to a boil and pour it into a bowl with the flour; start kneading with a fork (1).

When the temperature of the dough has dropped, transfer it to a work surface, sprinkled with a little potato starch, and knead with your hands for about 10 minutes (2).

Form a firm and homogeneous dough, transfer it to a bowl, cover it with a kitchen towel and let it rest for about 30 minutes (3).

Clean the cabbage and spring onion, then chop finely (4).

Transfer the mince to a bowl, add the minced meat and flavour with a little grated ginger; season with sesame oil, soy sauce, sake (5), a pinch of salt and pepper, then mix well. Cover and let the filling rest.

Sprinkle the work surface with a little potato starch, transfer the dough and knead it until you get a cylinder of about 2 cm in diameter (6).

Cut the cylinder of dough into pieces of about 10 gr each and make balls with your hands (7).

Press the balls with the palm of your hand to obtain discs of about 2-3 cm in diameter (8).

Roll out each disk with a small rolling pin, turning the dough gradually, until you get quite thin sheets with a diameter of about 6 cm (9).

Stuff each disk of dough with a spoonful of filling, then close it and fold it into a crescent; seal the edge, pinching it with your fingers, until you get the typical bundle shape (10).

Heat 2 tablespoons of sesame seed oil in a pan, arrange the ravioli and let them cook for a few seconds until the surface is golden and crisp (11).

Pour a drop of water to cover the base of the ravioli, close with the lid and continue cooking over moderate heat for about 10 minutes (12).

Meanwhile, mix the soy sauce, rice vinegar and a little spicy oil in a bowl (13).

As soon as the ravioli are soft, remove the lid and let the cooking juices dry; season again with a drizzle of sesame oil and cook for a few moments (14).

Transfer the ravioli (Braised gyoza) to serving plates and serve, accompanying them with the sauce, placed in a separate bowl (15).

Advice

Work the dough following the oriental method, rolling out one piece at a time and calmly; as you go, cover the other balls with cling film to prevent them from drying out. To give your ravioli a shape as regular as possible, you can cut them using a special 6 cm diameter pastry cutter.

If you like, you can also make different versions of filling: you can replace a part of minced pork with that of veal or chicken, and the white hood with cabbage. You can also simply steam them, fry them in hot oil, or plate them on the grill, serving them sprinkled with little sesame seeds on the surface.

To make your ravioli even more aromatic and crunchy, we recommend using toasted sesame seed oil.

storage

Braised gyoza can be stored for 1 day in the refrigerator, closed in a special airtight container. If you have used fresh and not thawed ingredients, you can also put them in the freezer raw.

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