Fish ravioli

 

Fillet the fish (I used the bass, but you can also use bream, gurnard, monkfish, hake even the salt cod). Cut the fish into pieces and sauté in a pan with a little oil, blending with the brandy. Chop by hand or with a knife.

Subjecting half the shrimp to the same cooking, after being shelled; shred these to the knife.

In a bowl put the fish and shrimp, ricotta cheese, grated cheese, egg and chopped garlic and thyme; add salt and pepper.

Make the dough (see link) and prepare the ravioli, a little larger than usual ravioli. Cook the ravioli in boiling salted water until al dente.

Meanwhile, make a sauce not too concentrated with the tomatoes, the other half of the shrimp (sauté and shaded with white wine)

Drain the ravioli and toss with the sauce, sprinkle with chopped parsley.

 

SEA BASS FILLETS gr. 800
MEDIUM SHRIMP gr. 600
EGG n. 1
RICOTTA CHEESE gr. 120
GRATED CHEESE gr. 40

 

 

Add comment

Security code
Refresh