Ravioli al vapore "svuotafrigo" 
Steamed “Clean Out the Fridge” Ravioli
This recipe was completely improvised, but they turned out so delicious that I had to share it. I call them “clean out the fridge” ravioli because you can really use whatever you have on hand. For example, the first time I made them, I didn’t add cabbage and they were still amazing. You can add other meats (like shrimp), more veggies, or even leave out the meat entirely to make them vegan!
Traditionally, all the filling ingredients are used raw, but I like to sauté the meat with the rest of the filling to give it more flavor. I recommend deglazing with just a little soy sauce—it really adds a nice touch!
The dough needs to be super thin, almost see-through, or it won’t cook properly when steamed.
This recipe makes about 60 ravioli. I think 10 per person is enough, but we finished them between three people—they’re that good!
So, get creative and enjoy!
Steamed “Clean Out the Fridge” Ravioli
This recipe was completely improvised, but they turned out so delicious that I had to share it. I call them “clean out the fridge” ravioli because you can really use whatever you have on hand. For example, the first time I made them, I didn’t add cabbage and they were still amazing. You can add other meats (like shrimp), more veggies, or even leave out the meat entirely to make them vegan!
Traditionally, all the filling ingredients are used raw, but I like to sauté the meat with the rest of the filling to give it more flavor. I recommend deglazing with just a little soy sauce—it really adds a nice touch!
The dough needs to be super thin, almost see-through, or it won’t cook properly when steamed.
This recipe makes about 60 ravioli. I think 10 per person is enough, but we finished them between three people—they’re that good!
So, get creative and enjoy!
Cooking Instructions
- 1
Mix the flour, water, and a pinch of salt until the dough is smooth. Cover and let rest for 1 hour.
- 2
Chop the carrots, onion or scallion, and cabbage. Season with salt and pepper. Sauté in a pan with oil. Add the ground meat and cook for a few minutes until browned. Add ginger (fresh is best). Turn up the heat and deglaze with a little soy sauce (not too much, as it’s very salty).
- 3
Roll the dough out very thin, about 1/16 inch (2 mm) thick. Cut out circles using a glass. Place a little filling in the center, lightly wet part of the edge, fold over, and seal to form the ravioli. You should get about 60 pieces.
- 4
Steam for about 10–15 minutes. Tip: Place a cabbage or lettuce leaf on the steamer rack to prevent sticking. Serve plain or with soy sauce. They’re also tasty with butter!
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