Green ravioli with seafood
Mix no more than two eggs per kilo of flour with pureed vegetables, water and salt to taste and get a sheet of the type of lasagna that will be a nice green color.
Pull the dough properly and with the cutter obtain 24 discs of 6 cm in diameter which, once filled with the compound, will be folded in half moon and closed with the jagged date from the teeth of a normal fork.
Then prepare the filling in this way: after blanching claims, mussels and prawns tails, chop them together with previously soaked dry mushrooms. Tie the mixture with the eggs yolks to make sure that it is of the right consistency.
Add salt and pepper.
Fill the discs of green pasta with the mixture and seal as previously explained. Throw these ravioli in plenty of boiling salted water and monitor the right cooking point. They will float on the surface when they're ready to serve.
These tortelli are great with melted butter and parmesan. They will be delicious if, by hand, you put on the table a soft béchamel sauce. This sauce can be prepared with some fish stock instead of the milk, a little pepper and finally with the addition of a few tablespoons of fresh tomato puree. Set fire to the aged Grappa to remove the alcohol in excess and and the Grappa to the cream.
Recommended Grappa:
Poli Bassano 24 Carati
- Ingredients:
2 eggs (for the puff pastry)
1 kg white flour 00
1 vegetable puree (borage, chard, spinach)
500 g clams
500 g mussels
6 prawn tails
1 handful of dried mushrooms
2 egg yolks (for the filling)
Béchamel
A few tablespoons of fresh tomato puree
1 glass of milk cream
1 shot of aged Grappa
Salt q.s. - Author:
- Maria Stagnati - Genova
- Typology:
- First Courses
- Preparation time:
- About 80 minutes
- Notes:
