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Sea ravioli

ingredients

servings

6

Fresh sage

5 leafs

Dried thyme

to taste

Parsley

1 sprig

Butter

100 grams

Mullet roe

5 grams

Vegetable broth

to taste

Fennel

2 unit

Grated orange peel

1 teaspoon

Prawns

10 unit

Iodized salt

to taste

Egg, yolk

4 unit

Eggs

2 unit

Type 00 wheat flour

400 grams

first courses from Italy

Sea ravioli

Sea ravioli

with gluten with eggs with fish with lactose with shellfish high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sea ravioli

A refined, scented dish and even fairly simple.

Sea ravioli step 1

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.

Sea ravioli step 2

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!).

Sea ravioli step 3

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

Sea ravioli step 4

step 4

Brush the edge with egg white and close with another dough plate by sealing the edges well.

Sea ravioli step 5

step 5

Cut the fennel coarsely and cook with a little vegetable broth.

Sea ravioli step 6

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.

Sea ravioli step 7

step 7

If necessary, add some broth to get the desired consistency.

Sea ravioli step 8

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.

Sea ravioli step 9

step 9

Cook the ravioli in abundant salted water for 5/6 minutes (however, I suggest you try one to check the cooking).

Sea ravioli step 10

step 10

Serve in a frying pan with aromatic butter.

Sea ravioli step 11

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)

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