Ingredients for people 4
For the fresh pasta:
100g of semolina and 1 whole egg.
Shellfish filling:
1 liter of bisque
100g butter
100g flour
100g of chopped prawns
100g of minced prawns
100g of chopped scampi
peel of 1 lemon
Spinach filling:
200g of spinach
Salt, oil and lemon juice to taste
30g of crunchy bread croutons
20 pieces of wild red tomatoes
Garlic
Basil
Extra virgin olive oil
For the fish:
100g of gurnard
20g pin squid
5 mussels and open clams
80g redfish tartare
2 shelled razor clams
For the citrus broth:
1 head of garlic
Handful of parsley stalks
Carapaces of crustaceans
White wine (half a glass)
Tomato paste (one tablespoon)
A coppery tomato
Garlic, oil and oregano
Citrus fruits, basil and mint
Method
Mix the semolina and egg. Prepare the two fillings: the one with shellfish by combining a béchamel obtained from the bisque, butter and flour with all the ingredients and the second one by sautéing the spinach with oil and garlic and then seasoned with salt, oil and lemon juice. Roll out the dough and form the ravioli by alternating the fillings. Perform the classic closure of the plin.
For the citrus broth, combine a head of garlic and the parsley stems with some oil in a saucepan. Add the shellfish shells and leave to caramelise, blending with white wine. Combine a spoonful of tomato paste and a copper tomato. Filter everything and add sautéed garlic, oil and oregano. When the dish comes out, add an infusion of citrus fruits, basil and mint left in an ampoule.
Prepare the fish by searing the gurnard on one side only and cooking the baby squid, mussels and clams. To this will be added a redfish tartare and 2 raw shelled razor clams
Cook the ravioli
Introduction
Serve as in the photo, adding, in addition to the fish and the broth, the crunchy bread croutons and the pieces of red wild tomato.
