{"id":953,"date":"2022-04-07T00:43:47","date_gmt":"2022-04-07T00:43:47","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/of-the-sea\/handmade-fish-ravioli-the-recipe-as-in-the-restaurant\/"},"modified":"2022-04-07T00:43:47","modified_gmt":"2022-04-07T00:43:47","slug":"handmade-fish-ravioli-the-recipe-as-in-the-restaurant","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-sea\/handmade-fish-ravioli-the-recipe-as-in-the-restaurant\/","title":{"rendered":"Handmade fish ravioli: the recipe as in the restaurant"},"content":{"rendered":"


\n<\/p>\n

Handmade fish ravioli: the recipe as in the restaurant<\/h1>\n

<\/p>\n

\n

May they be for New Year’s<\/strong> or for a special evening, i homemade fish ravioli<\/strong> they represent a sophisticated first course capable of surprising. This fresh pasta stuffed with fish, typically ordered at the restaurant during the holidays or a trip to the sea, is easily made in the kitchen with the help of the classic tools for the hand made pasta<\/strong> and with few good quality ingredients. The recipe requires some work, so when we get to work, we could do at least 2 kg of ravioli<\/strong> and eventually freeze a part: dry the ravioli well before putting them in the freezer bags or freeze them first on a tray and then bag them. For the filling of these ravioli you can choose the fish you prefer: salmon, prawns, shrimps, tuna, sea bass, sea bream, squid, octopus<\/strong> and so on. The ravioli sheet follows the traditional recipe: one egg for every hectogram of flour and a pinch of salt. For the condiment, green light to the imagination, but the advice is a simple combination that does not cover the delicate flavors of the fish.<\/p>\n

\n
\n

<\/i> Ingredients for 10 people<\/i><\/h3>\n
    \n
  • <\/i> 00 flour: 1 Kg<\/li>\n
  • <\/i> eggs: 10<\/li>\n
  • <\/i> salt: 1 tbsp<\/li>\n
  • <\/i> fresh tuna: 1 slice<\/li>\n
  • <\/i> baby octopus: 1<\/li>\n
  • <\/i> prawns (also frozen): 400 g<\/li>\n
  • <\/i> smoked salmon: 2 slices<\/li>\n
  • <\/i> clove of garlic: 1<\/li>\n
  • <\/i> extra virgin olive oil: to taste<\/li>\n
  • <\/i> pine nuts: 50 g<\/li>\n
  • <\/i> ricotta: 50 g<\/li>\n
  • <\/i> eggs: 2<\/li>\n
  • <\/i> grated bread: to taste<\/li>\n
  • <\/i> Salt to taste<\/li>\n
  • <\/i> pepper as needed<\/li>\n
  • <\/i> thyme: to taste<\/li>\n
  • <\/i> Piccadilly tomatoes: 500 g<\/li>\n
  • <\/i> large basil: 5 leaves<\/li>\n
  • <\/i> clove of garlic: 1<\/li>\n
  • <\/i> extra virgin olive oil: to taste<\/li>\n
  • <\/i> shrimp tails: 10<\/li>\n
  • <\/i> clams alla marinara: 1 jar<\/li>\n
  • <\/i> pepper as needed<\/li>\n
  • <\/i> Salt to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 3 hours<\/i><\/li>\n
    • <\/i> Cooking: 5 minutes<\/i><\/li>\n
    • <\/i> Total: 3 hours, 5 minutes<\/i><\/li>\n
    • <\/i> Calories: 270 for 100 gr<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      The fish for the ravioli filling must be cooked, so we prepare (also the previous day) the filling. In a non-stick pan, heat a clove of whole garlic with a drizzle of extra virgin olive oil. Here you will saut\u00e9 the fish, one at a time: prawns, octopus and tuna, all previously cleaned and already cut into small pieces. Do not cook the smoked salmon instead. Remove the garlic clove used in cooking.<\/p>\n\n

      2<\/span><\/p>\n

      Mix all the ingredients: prawns, baby octopus, tuna and salmon combined with pine nuts.<\/p>\n<\/div>\n

      3<\/span><\/p>\n

      In a bowl, combine all the minced fish, ricotta, eggs, thyme, salt and pepper. Mix everything well and adjust the consistency with the breadcrumbs: you need to get a firm and not too wet filling. Put the mixture in the fridge; you can also prepare it the day before the ravioli are made, so that you can better organize yourself with the timing and order of your kitchen.<\/p>\n\n

      4<\/span><\/p>\n

      Mix the flour, eggs and salt until you get a homogeneous sheet. Roll out the dough with a pasta machine (or with a rolling pin if you are an expert sfogline): cut the dough into smaller pieces (about 100 grams each) and pass them in the machine, starting from the largest thickness, stopping at the penultimate .<\/p>\n\n

      5<\/span><\/p>\n

      Arrange the pastry, which must always be well floured, on the ravioli mold. Again, if you are able, you can do them by hand using the wheel. The ravioli form is very simple to use, costs little and helps you to have ravioli all the same, guaranteeing homogeneous cooking and a more professional effect. Fill the molds with your filling, do not overdo it and make sure that, once finished, it is linear and well inserted in the appropriate spaces. Place the second sheet, press it well with your hands and roll it 3 times, always in the same direction (do not go back and forth).<\/p>\n\n

      6<\/span><\/p>\n

      Turn the mold upside down and cut the ravioli with the pastry wheel.<\/p>\n\n

      7<\/span><\/p>\n

      You just have to prepare a fresh tomato sauce: heat a drizzle of extra virgin olive oil with a clove of garlic where you will saut\u00e9 the prawns (for a maximum of 1 minute), let them cool and clean them. In the same pan, saut\u00e9 the clams in a jar: this ingredient is inexpensive, fast and tasty. Also remove the clams and saut\u00e9 the tomatoes cut into wedges (the Piccadilly tomato is more fleshy and has fewer seeds than the tomato, but you can choose the one you prefer). Add the basil leaves and cook over high heat for 5 minutes. Finally add the cooked fish, season with salt and pepper and immediately turn off the heat. The fish doesn’t have to cook as much.<\/p>\n\n

      8<\/span><\/p>\n

      Boil the ravioli in salted water and toss them directly into the sauce pan; served very hot with a good cold white wine.<\/p>\n<\/div>\n<\/div>\n<\/section>\n

      If you have any leftover ravioli filling, you can make some excellent ones fish balls<\/strong>!<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 10 people<\/i><\/h3>\n
        \n
      • <\/i> 00 flour: 1 Kg<\/li>\n
      • <\/i> eggs: 10<\/li>\n
      • <\/i> salt: 1 tbsp<\/li>\n
      • <\/i> fresh tuna: 1 slice<\/li>\n
      • <\/i> baby octopus: 1<\/li>\n
      • <\/i> prawns (also frozen): 400 g<\/li>\n
      • <\/i> smoked salmon: 2 slices<\/li>\n
      • <\/i> clove of garlic: 1<\/li>\n
      • <\/i> extra virgin olive oil: to taste<\/li>\n
      • <\/i> pine nuts: 50 g<\/li>\n
      • <\/i> ricotta: 50 g<\/li>\n
      • <\/i> eggs: 2<\/li>\n
      • <\/i> grated bread: to taste<\/li>\n
      • <\/i> Salt to taste<\/li>\n
      • <\/i> pepper as needed<\/li>\n
      • <\/i> thyme: to taste<\/li>\n
      • <\/i> Piccadilly tomatoes: 500 g<\/li>\n
      • <\/i> large basil: 5 leaves<\/li>\n
      • <\/i> clove of garlic: 1<\/li>\n
      • <\/i> extra virgin olive oil: to taste<\/li>\n
      • <\/i> shrimp tails: 10<\/li>\n
      • <\/i> clams alla marinara: 1 jar<\/li>\n
      • <\/i> pepper as needed<\/li>\n
      • <\/i> Salt to taste<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 3 hours<\/i><\/li>\n
        • <\/i> Cooking: 5 minutes<\/i><\/li>\n
        • <\/i> Total: 3 hours, 5 minutes<\/i><\/li>\n
        • <\/i> Calories: 270 for 100 gr<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Handmade fish ravioli: the recipe as in the restaurant May they be for New Year’s or for a special evening, i homemade fish ravioli they represent a sophisticated first course capable of surprising. This fresh pasta stuffed with fish, typically ordered at the restaurant during the holidays or a trip to the sea, is easily […]<\/p>\n","protected":false},"author":1,"featured_media":954,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[119],"tags":[109,121,108,91,90],"class_list":["post-953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-courses-of-the-sea","tag-first-courses","tag-first-courses-of-the-sea","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nHandmade fish ravioli: the recipe as in the restaurant - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-sea\/handmade-fish-ravioli-the-recipe-as-in-the-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Handmade fish ravioli: the recipe as in the restaurant - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Handmade fish ravioli: the recipe as in the restaurant May they be for New Year’s or for a special evening, i homemade fish ravioli they represent a sophisticated first course capable of surprising. 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