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Vegetarian ravioli

Mixed green salad


Total: 40 min


25 min


15 min


2 servings
  • 150 g Whole-wheat flour
  • 100 g mesclun
  • 25 g Cabbage
  • 25 g Button mushroom
  • 1 spring onion
  • 0.5 tablespoon Ginger, fresh
  • 0.5 teaspoon Cumin powder
  • 7.5 mL Soy sauce
  • 15 mL Grapeseed oil
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 0.5 garlic clove


  • In a salad bowl, mix the flour with 250 ml of cold water.
  • Add the grapeseed oil and a pinch of salt.
  • Mix well. Set it aside in a cold place.
  • Peel and slice the garlic, onion and ginger thinly.
  • Wash and finely slice the cabbage and mushrooms.
  • In a bowl, mix all the ingredients with soy sauce and cumin.
  • Flour the kitchen counter and roll out the dough.
  • With a glass, cut out rounds of 8-10 cm from the dough.
  • Put a teaspoon of filling on each round and then lift the edges to form a pouch.
  • Seal by tightly pressing.
  • Lightly oil a steaming basket and add the momos.
  • Place the basket over a saucepan of boiling water, cover and cook for 15 minutes.
  • Prepare the salad: wash and drain the mixed greens.
  • In a salad bowl mix 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar with salt and pepper.
  • Add the mixed greens and mix well.
  • Serve the vegetarian ravioli hot, along with the mixed green salad.

Recipe tips

  • Be sure to drink water regularly over the entire day for proper hydration.