0. For the dough: Pour the flour into a bowl, then add a pinch of salt and slowly pour in the warm water while mixing. Continue kneading, then transfer the dough to a lightly floured work surface and shape it into a loaf. Let it rest for 30 minutes in a cool, dry place.

1. For the filling: Finely chop the spring onion, including the green part of the stem, then do the same with the cabbage. Add the ground beef, soy sauce, salt, and pepper. Stir well to combine, then let rest for 10 minutes.

2. Form the dough into a long loaf on a lightly floured surface and cut it into 2 cm pieces. Add a little more flour and flatten the pieces of dough with the palm of your hand to create discs. Then use a rolling pin to thin out just the edges of the disc of dough while rotating it with your other hand.

3. At this point, you can form the ravioli: place a disk of dough in the palm of your left hand and spread a little filling in the center with a knife, leaving the edges free. Place your thumb on one side of the disk and your other fingers on the opposite side, then pinch the edges together with the fingers of your right hand, working from one end to the other, until the ravioli is perfectly sealed.

4. Cooking: Heat a generous amount of oil in a pan and add the ravioli. Then, turn the heat to high and sauté for 2 minutes. Add half a glass of water, cover with a lid, reduce the heat, and cook for 8-10 minutes. Serve hot.