Sino-Malgaches ravioli with tuna and steamed chicken
The kitchen team of the restaurant "Le Turquoise" du Grand Bleu offers today its artisanal recipe of the month including the key ingredients and sublimated for this beautiful realization of Sino-malagasy ravioli.
Customers can enjoy it on a half-board basis, full board or "all inclusive", depending on the season and arrival ; The establishment works, Indeed, exclusively with fresh produce, guarantee of gourmet flavours.
Ingredients for 4 people
- 200 grams of flour
- 13 cl of water
- 100 g of ground chicken breast
- 100 g of tuna or large shrimp from Madagascar
- 3 onions and a green cive called "green onion" in Madagascar
- 1 Carrot
- 100 g of wild mushrooms
- 1 pinch of salt and wild pepper from Madagascar from the mill
- 2 Eggs, 30 g of peas
- 100 g of rice
2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of semolina sugar and
1/2 teaspoon Madagascar pepper flakes
Once all these ingredients come together, you can put on your apron.
Boil water #8217 in a saucepan. Spread the flour in a bowl, adding a pinch of salt. Gradually add the boiling water until the dough begins to form large lumps and finish kneading by hand.
When the flour is completely removed from the sides of the bowl, Form a ball, film it and let it sit at room temperature at least 30 minutes, Ideally 4 or 5 hours.
We prepare the stuffing by mixing the pre-cooked chicken in a bowl in a lightly oiled frying pan., tuna in crumbs or large shrimp from Madagascar, 2 finely chopped onions also pre-cooked and a green cive, a grated carrot, 50 grams of mushrooms from pre-cooked woods, a pinch of salt and wild pepper from Madagascar from the mill. The set is cut very thin.
Take half the dough and roll it to get a thin thickness, between 1 and 2 mm. With a cookie cutter or the top of a clean glass, form circles of 10 centimeters in diameter. Thus, we have a well rounded and homogeneous patty and repeat the #8217 operation with all the pieces of dough.
Your ravioli are garnished with #8217 a tablespoon of stuffing.
For folding, fold the two opposite edges and pinch well to glue and fold the rest of the dough into small folds while pinching.
You can now steam your ravioli between 4 to 5 fried in a frying pan or in #8217 boiling water.
To the big blue, we realized the ravioli with steam. In general, Malagasy prefer fried. We accompany our ravioli with a "spicy sweet salt sauce" and a bowl of Cantonese rice, prepared with
50 grams of wild mushrooms, 2 eggs in omelette cut into small pieces on the pan,
30 grams of peas, 1 pre-cooked onion in thin slices, a pinch of salt and wild pepper from Madagascar from the mill.
A great real delight guaranteed !! Enjoy, enjoy yourself and share this moment with your loved ones !
Signing of the team and the Head of the Big Blue of Nosy Be.