First, clean the courgettes, carrots and onions and then grate them with a grater with large holes.

After peeling them, cut the onion into thin slices, chop the garlic and finely grate the ginger.



Combine everything together in a bowl and mix, then cook for 10-15 minutes in a large non-stick pan, with a drizzle of oil and 2 tablespoons of soy sauce, stirring often.
Move into a bowl and let cool.

At this point you can dedicate yourself to making the dough for the ravioli: combine the flour and salt in a bowl, mix, then add the water, kneading until you obtain a smooth dough.
Cover with cling film and let rest for 15 minutes at room temperature.

Take the dough and roll it out on the floured work surface into a very thin sheet (about 1 mm), then cut out circles with a pastry cutter of about 8 cm.

Proceed with forming the ravioli: take one disk at a time, place 1 teaspoon of filling in the center (don’t overdo it, or it will come out during the closing phase), close in a half-moon shape keeping the ravioli vertical, then seal the edges and start making pinch the edges by folding the dough slightly on itself, as you see in the photo.

Place the ravioli on the steamer basket (after lightly greasing it to prevent them from sticking), close the lid and place them on the boiling pan, cooking for about 15 minutes.

The Chinese ravioli filled with vegetables are ready, all you have to do is season them to taste.