Ravioli Cinesi de Roma

Method

1. Mix together 300 g flour, 150 g water, and 5 g salt to form a dough. Knead until smooth, cover, and let rest for about 30 minutes.
2. Coarsely chop 2 cabbage leaves, 100 g mortadella, and half a spring onion. Blend together with a pinch of salt, a pinch of nutmeg, some smoked paprika powder, and a little vegetable oil until the mixture is almost powdery.
3. Add 250 g ground pancetta to the blended mixture and mix well.
4. Divide the rested dough into portions, roll each into a log, cut into pieces, and flatten into discs.
5. Place a portion of the filling on each disc, then fold and seal using the pleating technique (pleat one side, then fold over).
6. For griddle cooking: heat sunflower oil in a non-stick pan or griddle, place the ravioli flat side down, and cook until golden brown. For steaming: steam for 4-5 minutes in a steamer (or in a sieve lined with cabbage leaves over boiling water).
7. Serve with soy sauce and chili oil.