Thu, 28 September 2017
Giuseppe will be making ravioli - one with a fish filling and a veggie option. He is aware of the tight timing so he will show how to make the filling for the fish ravioli and will mention that a vegetarian option can be done easily.
RECIPES
Ravioli with fish (Prawns, Seabass, Salmon)
Ravioli with butternut squash
Dough:
Ingredients:
250g 00 Flour
250g Semolina
1 spoon of Extra Virgin Olive Oil
5 eggs
Method
Place the flour in a mound on a smooth work area.
Creating a well in the center - Pour the eggs into the well.
Slowly pull the flour into the eggs until it is all incorporated.
Add a drop of Extra virgin olive oil.
Finish kneading by hand.
Let the dough rest for about 1 hour in fridge, wrapped in cling film.
First Filling - Butternut Squash
500 gr Butternut Squash chopped
200 gr cream cheese
200 gr mascarpone cheese
Grana Padano
Garlic
Onion
Extra virgin olive oil
Herb marjoran.
Method
Cook the squash with olive oil, garlic and onion without adding water.
Season with salt pepper marjoram and liquidize it with cream cheese, mascarpone cheese and grana padano.
SECOND FILLING – Fish
500 gr Prawns, Seabass, Salmon
200 gr cream cheese Philadephia
200 gr Mascarpone
Grana Padano
Parsley
Garlic
Method
Cook the fish with olive oil, garlic and some water
Season with salt pepper parsley and liquidize it with cream cheese, mascarpone cheese and grana padano.
MAKING RAVIOLI
Divide the pasta in small disks and put them through a pasta roller until thin, many times from number 1 to number 6 setting on the machine. Use the semolina to prevent the dough from sticking to your hands while working.
Roll out as many sheets of pasta as possible
Place about 1 teaspoon of the filling on the dough, spaced 5 cm apart.
Brush the dough with water.
Cover with the second dough and press the pasta around the fillings so that the 2 layers touch each other. Press firmly to bond the 2 pasta sheets together.
Separate the ravioli by cutting with a pastry wheel.
Serve the butternut squash ravioli with fresh tomatoes tossed in the pan with extra virgin olive oil
Serve the fish ravioli with Vellutata di Zucchine (courgette mousse)
