Ravioli with seafood and sepia on cream of lettuce
Pasta stuffed with seafood
recipe given by our chef at .
Filling for ravioli
500 g shrimp
800 g squid
800 g octopus
300 ml fish stock
30 g flour
300 ml white wine
1kg egg pasta
1 Kg lettuce
2 stalks of celery
These ingredients are able to feed: 15persons
- This course is: First Course
- Difficult to prepare: MEDIUM
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
We begin from the filling for ravioli.
Fry, in a bit of olive oil, a clove of garlic when it becomes golden brown, add the seafood cut into very small pieces, brown them, then pour the white wine and cook.
The different types of fish are made cook separately because each has its own cooking time and only at the end they will be mixed.
These are the cooking times used in this recipe (consider that the molluscs were cut into very small pieces): 1-2 minutes for shelled shrimps, 5-10 minutes for cuttlefish, 10-15 minutes for squid and about 15 minutes for the octopus.
Some of these fish release a lot of liquid during cooking. After cooking, keep it aside and add it to the fish stock. Melt 20 g butter, 50 g flour and stir, then add the mix of hot fish stock. Cook with the liquid and bring it to boiling temperature. You have obtained a creamy fish. Add it to cooked seafood, it will be a thick but fluid enough.
For the cream of lettuce.
Fry in a bit of oil half an onion and half a clove of garlic, then add the lettuce, cut into julienne and sauté, pour white wine and cook for 15 minutes. You may need to add a little stock of fish in case the cooking liquid will be drying and the lettuce will be not cooked yet. When the lettuce is tender, remove from heat and blend with an immersion blender to get eventually a cream.
To get the sauce with squid ink, simply mix with squid ink a bit of cream of fish.
Make egg noodles (for doses and procedure see the recipe in basic preparations). Make some sheets, put the filling on the pastry a good dose, spacing each other, cover with a second puff, press with your fingers around the mounds of filling, then cut with a wheel cutter with the help of a round object (such as a small glass) to guide the cut.
Cook the ravioli in salted water, when they are al dente, drain and toss in a pan with a little olive oil or butter.
In a dish put a bed of lettuce cream, lay down 4 ravioli adding then a little sauce of squid ink.