Shrimp and Vegetable Ravioli Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 300g all-purpose flour (for the dough)
• 3 eggs (for the dough)
• 250g mushrooms, finely chopped
• 150g spinach, blanched and finely chopped
• 250g ricotta cheese
• 30g Parmesan cheese, grated
• 1/2 onion, finely chopped
• 4 slices salami (optional, can be omitted for a vegetarian version), finely chopped
• 8 large shrimp, peeled and deveined, cut into small pieces
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• In a large mixing bowl, combine the all-purpose flour and eggs. Mix until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

• In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and salami (if using) and sauté until the onion is translucent. Add the finely chopped mushrooms and cook until they release their moisture and start to brown. Season with salt and black pepper. Remove from heat and let it cool.
• In a mixing bowl, combine the cooled mushroom mixture, blanched spinach, ricotta cheese, and grated Parmesan cheese. Mix well to combine. Add the chopped parsley and green onions. Season with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning.

• Pat the shrimp pieces dry with paper towels. Season the shrimp with salt, black pepper, and a pinch of the green tea seasoning. Set aside.

• On a lightly floured surface, roll out the rested dough to a thickness of about 1/8 inch. Cut the dough into squares or circles, depending on your preference.
• Place a spoonful of the filling in the center of each dough piece. Place a piece of shrimp on top of the filling. Fold the dough over to form a pocket, sealing the edges by pressing them together. You can also use a fork to create a decorative edge.

• Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 2-3 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and drain well.

• In a small bowl, combine the chopped basil, thinly sliced red chili peppers (if using), and thinly sliced green onions.

• Arrange the cooked ravioli on a serving plate. Drizzle with a little olive oil and sprinkle with the prepared garnish. Serve immediately, enjoying the tender, flavorful shrimp and vegetable ravioli with the unique flavor of green tea seasoning.