On the occasion of the Chinese New Year, Mikaël Petrossian presents a creation that is both bold and elegant: Lasagna Dumplings. A delicious way to bring cultures together through a universal gesture: sharing.
The Lasagna Dumplings Recipe
- 20 ravioli sheets
- Ossetra Tsar Imperial Caviar
- 250 g poultry
- Shrimps
- Spinach leaves
- Potato starch
- Coconut butter
- Sesame oil
- Salt, pepper, sugar
- Shellfish broth
Preparation
Step 1: Prepare the Filling
- Finely chop 250 g of poultry.
- In a pan, melt 1 tbsp coconut butter. Add spinach leaves and sauté for 1–2 minutes until slightly wilted.
- In a food processor, combine the chopped poultry, shrimps, sautéed spinach, 1 tbsp coconut butter, 1 tsp sesame oil, potato starch, salt, pepper, and a pinch of sugar.
- Blend until a smooth, slightly sticky filling is obtained.
Step 2: Assembly
- Pre-cook the ravioli sheets 1–2 minutes in boiling water until flexible but not fully cooked. Drain carefully.
- Place a first layer of ravioli sheets in a steamer basket or suitable steaming dish.
- Spread an even layer of filling over the first sheet.
- Optionally, add a second layer of ravioli sheets for a “lasagna” effect, and spread a little more filling on top.
- Continue until all sheets and filling are used, finishing with a sheet of pasta on top.
Step 3: Steaming
- Place the steamer basket over simmering water.
- Cover and steam for 10 minutes until the pasta and filling are hot and tender.
Step 4: Plating
- Place Ossetra Tsar Imperial Caviar pearls on the top sheet before serving.
- Serve immediately to preserve the freshness of the caviar and the tenderness of the dumplings.
