Steamed ravioli with spring onion soup and EVO oil

Prepare the filling by mixing the ground pork and veal with the finely chopped spring onion, grated ginger, soy sauce, extra virgin olive oil, salt, and a pinch of pepper. Knead the mixture until smooth and let it rest in the refrigerator for about 30 minutes.
Knead the flour with the water until you have a smooth, elastic dough. Knead it for about 10 minutes, wrap it in plastic wrap, and let it rest for 30 minutes. Then roll out the dough very thinly, cut out circles or squares, place the filling in the center, and seal the ravioli carefully, removing any air pockets inside.
For the soup, finely slice the scallions, using both the white and the tender green parts. Sauté them gently in extra virgin olive oil without letting them brown, add the vegetable broth, and cook for about 20 minutes. Purée two-thirds of the mixture and stir it back into the remaining portion, creating a smooth yet slightly chunky soup. Season with salt.
Place the ravioli in a steamer lined with perforated parchment paper or cabbage leaves and steam for about 8 minutes, until the filling is fully cooked.
Pour the spring onion soup into deep soup bowls, place the ravioli in the center, and finish with a drizzle of raw extra virgin olive oil.