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Seafood ravioli is an elegant and tasty dish, just perfect for New Year’s Eve… best wishes from Sonia and the YellowSaffron staff!
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Thyme, nutmeg, salt and pepper… these are the seasonings for today’s recipe: the seafood ravioli. Let me put on my apron and we can start!
First of all, prepare the fresh pasta dough, so combine the flour with the eggs and a pinch of salt and knead until you have a dough like this, wrap in cling film and let it rest in a fresh place for at least half an hour. If you want to see the videorecipe, look for “fresh egg pasta” on the Yellowsaffron channel or download the iphone application. And now, move on to the other preparation, the ravioli filling, so add no more than one tablespoon of oil and a crushed clove of garlic to a pan, and sauté until golden brown. Meanwhile, in a food processor, combine… the salmon, cut into pieces, and the shrimps. Then pulse until coarsely chopped.. small pieces should still be visible. It’s ok… now sauté in the pan… for a few minutes.
Here we are… now add the brandy, or use white wine if you prefer… and let it evaporate completely, then turn off the heat and let the mixture cool a bit.
Now add the ricotta cheese to the shrimp and salmon mixture… pepper… a pinch of nutmeg… and salt, but before doing that, taste to see if it needs it, since salmon may be salty enough. Finally add a few fresh thyme leaves.
This is the rolled out dough as you can see, I used a pasta machine to make a long thin strip, about 5 ½ inches (15 cm) wide, it should be as thin as possible. Now spoon the mixture in mounds, leaving a space of about 2 inches (5 cm), up to half the length of the dough, since then we’ll fold it over… in this way. Now, remove any air pockets by pressing with your fingers… both inside and between the mounds… align the edges, then, using a scalloped pastry cutter, cut around the perimeter… to seal the ravioli… along the sides… in the middle… and the ravioli are ready.
Now move on to the sauce, so add 3 tablespoons of extra virgin olive oil and a crushed clove of garlic to a pan, sauté on a low flame, then pour in the tomato puree… add salt… pepper… and the heavy cream. Cook for a few minutes, add a few thyme leaves… meanwhile boil the ravioli.
Boil the ravioli until al dente, just cooked through… now add to the pan with the sauce, and they are ready to be served.
It’s ready guys! Let’s make a toast first… buon appetito!
For 6-8 servings
For the fresh pasta dough
• just under 2 ½ cups (300 g) of flour
• 3 large eggs
• ¼ tsp of salt
For the seafood ravioli
• 3,5 oz (100 g) of smoked salmon
• 3,5 oz (100 g) of shelled shrimps
• 4 thyme sprigs • ½ shot of brandy
• grated nutmeg
• just under 1 cup (200 g) of ricotta cheese
• salt and pepper to taste
• 2 cloves of garlic
• 5 tbsp of extra virgin olive oil
• ½ cup (100 ml) of tomato puree
• 1 cup (250 ml) of heavy cream