Sino-Malgaches ravioli with tuna and steamed chicken
The kitchen team of the restaurant "Le Turquoise" of the Grand Bleu offers you today its artisanal recipe of the month including the key and sublimated ingredients for this beautiful realization of Sino-Malagasy ravioli.
Guests can enjoy it on a half-board, full-board or all-inclusive basis, depending on the season and arrival; The establishment works exclusively with fresh products, a guarantee of gourmet flavours.
Ingredients for 4 people
- 200 grams of flour
- 13 cl of water
- 100 g minced chicken breast
- 100 g tuna or large shrimp from Madagascar
- 3 onions and a green chive called "green onion" in Madagascar
- 1 carrot
- 100 g wild mushrooms
- 1 pinch of salt and wild pepper from Madagascar from the mill
- 2 eggs, 30 g peas
- 100 g rice
The sauce
2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of caster sugar and
1/2 teaspoon Madagascar pepper flakes
Once all these ingredients are gathered, you can put on your apron.
Boil the water in a saucepan. Spread the flour in a bowl, adding a pinch of salt. Gradually add the boiling water until the dough starts to form large lumps and then finish by kneading by hand.
When the flour is completely detached from the sides of the bowl, form a ball, wrap it in cling film and let it rest at room temperature for at least 30 minutes, ideally 4 or 5 hours.
We prepare the stuffing by mixing in a bowl the pre-cooked ground chicken in a lightly oiled pan, the crumbled tuna or large shrimps from Madagascar, 2 finely chopped onions also pre-cooked and a green chives, a grated carrot, 50 grams of pre-cooked wild mushrooms, a pinch of salt and wild pepper from Madagascar from the mill. The whole is cut very thin.
Take half of the dough and roll it up to a thin thickness, between 1 and 2 mm. With a cookie cutter or the top of a clean glass, form circles 10 centimetres in diameter. This way, we have a round and homogeneous patty and repeat the operation with all the pieces of dough.
Your ravioli are topped with a tablespoon of stuffing.
For folding, fold over the two opposite edges and pinch well to glue and fold in small folds the rest of the dough while pinching.
You can now steam your ravioli for 4 to 5 minutes or fried in a pan or boiling water.
At Le Grand Bleu, we made the ravioli with steam. In general, Malagasy people prefer fried. We accompany our ravioli with a "spicy sweet and savory sauce" and a bowl of Cantonese rice, prepared with
50 grams of wild mushrooms, 2 eggs in an omelette cut into small pieces in the pan,
30 grams of peas, 1 onion pre-cooked in thin rings, a pinch of salt and wild Madagascar pepper from the mill.
A great real delight guaranteed!! Savour, enjoy and share this moment with your loved ones!
Signature of the team and the Chef of the Grand Bleu de Nosy Be.
