Tart berries
first courses from Italy
Sea ravioli
Sea ravioli
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A refined, scented dish and even fairly simple.
preparation
step 1
Knead flour with egg yolks and eggs, add a pinch of salt at the end. Get a smooth and elastic compound and rest in a film-coated fridge for at least half an hour.
step 2
Prepare the filling by cleaning the prawns well and depriving them of the gut. Cut to the knife until you get rough coarse and add the orange peel (only the orange part!).
step 3
Spread the dough until it has a thickness of 2 mm, make disks with a cutter, place the fill in the center of each disc
step 4
Brush the edge with egg white and close with another dough plate by sealing the edges well.
step 5
Cut the fennel coarsely and cook with a little vegetable broth.
step 6
When they are cooked, add salt and whisk with the immersion mixer by adding a teaspoon of egg oil until it gets a smooth cream.
step 7
If necessary, add some broth to get the desired consistency.
step 8
Melt the butter in a saucepan and add the finely chopped herbs soak it all for a few minutes to place the aromatic butter so obtained in the refrigerator until it is solidified.
step 9
Cook the ravioli in abundant salted water for 5/6 minutes (however, I suggest you try one to check the cooking).
step 10
Serve in a frying pan with aromatic butter.
step 11
Put the fennel cream on the bottom of the plate, put on the ravioli, grate over a little tuna bottarga (well what's in the jars in the supermarket)