Ravioli Di Gamberi Moshi Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Chop the shrimp roughly and then mince finely until it becomes a coarse paste (you can pulse in a food processor in short bursts, scraping down as needed).

Mix filling

Transfer minced shrimp to a bowl. Add grated ginger, minced garlic, chopped scallions, sesame oil, soy sauce, salt, white pepper, potato starch (or cornstarch) and egg white. Stir vigorously until mixture is sticky and cohesive — this helps binding and gives a springy texture (about 1–2 minutes by hand). Taste a tiny bit by cooking a small pinch in a hot pan to check seasoning and adjust salt or soy if necessary.

Assemble ravioli

Lay wrappers on a lightly floured work surface. Keep unused wrappers covered with a damp towel. Lightly brush the wrapper edges with a little water or the egg white. Place about 1 tablespoon (a little less) of shrimp filling in the center of each wrapper (you will make 4 larger ravioli if wrappers are big — adjust quantity to make 4 portions). Fold or bring two edges together and press to seal, removing air pockets; for round wrappers fold in half and crimp edges, or create a purse/pleat pattern. Ensure seals are tight to prevent leaking during steaming.

Prep for steaming

Line the steamer basket or plate with parchment or brush with a little vegetable oil so ravioli won't stick. Place ravioli in the steamer with some space between them (they will not expand much).

In a small bowl, combine sesame paste and warm water; whisk until smooth and slightly thinned. Add black or rice vinegar, light soy sauce, chili oil, shichuan pepper oil (if using), and honey or sugar. Whisk until homogeneous. Taste and adjust: more chili oil for heat, more vinegar for brightness, more water to thin. Stir in toasted sesame seeds and sliced scallion. Keep at room temperature until ready to serve.

Bring about 1 liter (1000 ml) of water to a simmer in your steamer pot. Place the steamer basket over the simmering water and cover. Steam the ravioli in batches if necessary: steam for 6–8 minutes if using raw shrimp filling and normal wrappers (steam until shrimp is opaque and filling registers 63–70°C if using a thermometer). Do not overcrowd; adjust time by size of ravioli — smaller wrappers may need 5–6 minutes.

Carefully remove the lid (tilt away to avoid dripping water onto ravioli). Transfer steamed ravioli to a serving plate.

Spoon 1–2 tablespoons of the shichuan-sesame sauce over the 4 ravioli (or serve sauce on the side for dipping). Sprinkle toasted sesame seeds and additional sliced scallion and cilantro leaves if desired. Serve immediately while hot.