Rinse and dry squids, mix together with salt, sesame oil, 1 teaspoon of MSG, and chopped ramson.

For the forcemeat, stir in 2 tablespoons of water, soy oil, ginger, the remaining MSG, salt, mix well.

Knead dough of 3/4 cup of water and salt. Leave to stand for 30 minutes. Roll dough into a long bar, cut it into pieces, and roll out flat cakes; center each with forcemeat, and pinch the edges up, working two holes, where squids are put in.

Cook the ravioli in the double boiler for 25-30 minutes.