Burnt Butter Sage Ravioli

This is a dish I discovered when visiting Sicily. I went to an Italian restaurant and saw vegetarian ravioli with sage butter sauce. I had no idea what "sage" was. Was it some kind of vegetable added to butter? The waitress said it was a herb. I was thinking, why would I eat ravioli with a butter sauce with only a herb in it? Butter sauce is not a real sauce...

But I was so wrong. This was one of the most important discoveries in my foodie life. Sage and butter are in a perfect relationship with each other. Especially when you burn the butter with the sage leaves. You will taste the nutty flavour of the butter, in concert with the aroma of the crispy sage leaves. Try this recipe yourself!

Ingredients:
- Ravioli (sauteed mushrooms with some cream)
- Butter
- Sage leaves
- Parmezan cheese
- Pinenuts

Vegetarian Steamed Bun (Baozi)

This is how you make steamed buns. You can fill it with whatever you like.

Ingredients:
- 150 g sugar + 8 g vanilla sugar
- 300 g flour + 700 g flour
- 11 g dry yeast
- 2 tea spoons baking powder
- 300 ml warm water + 200 ml warm water
- a splash of vegetable oil

1) Bao/Mian Zhong

First we make the "Bao/Mian Zhong".

With 11 g dry yeast, 300 ml warm water and 300 g flour we create the Bao Zhong.
Just mix them together and leave it on a warm place to ferment for an hour or two.

2) Bao/Mian Tun

Next we make the "Bao/Mian Tun".

Sieve the 700 g flour and add 2 tea spoons of baking powder and 150 g of sugar and 8 g of vanilla sugar. Add 200 ml of warm water and also add the "Bao Zhong".

Knead it for about 5 minutes. Then add vegetable oil and knead it again for 5 minutes. Then leave it in a warm place to rise for 30 minutes.

3) Steaming

Then we add the vegetarian mixture into the dough and steam it for 10 minutes.