Squid ink ravi­oli of prawn and scal­lop with sauce vierge ravi­oli

Emirates Man - - STYLE FOOD -

Method:

Pre­pare ravi­oli fill­ing. Dice prawn and scal­lop meat and mix with grated lemon zest and juli­enne of pars­ley. Sea­son with salt, pep­per and squeeze of lemon. Divide the mix into four and mould each one into a neat mound in a 6cm pastry ring.

Cut the squid ink pasta dough into two pieces. Roll out pieces on a floured sur­face. Roll pasta un­til it is on the sec­ond thinnest set­ting. Roll the sec­ond piece in the same way. When all the pasta is rolled, cut out eight cir­cles us­ing a 9cm plain pastry cut­ter. Place pasta on a plate and cover to stop it dry­ing out.

Make ravi­oli one at a time. Lightly dust work sur­face with flour and place a cir­cle of pasta on it. Add a mound of ravi­oli fil­ing in the cen­tre. 4 as­para­gus spears, peeled, blanched and re­freshed 40g tomato con­cassee 1 small shal­lot, sliced 40ml ex­tra vir­gin olive oil 120g squid, juli­enned 40ml dry white wine 1 lemon Baby co­rian­der to gar­nish Salt Freshly ground pep­per Lightly wa­ter brush the edge of the dough. Place an­other cir­cle of pasta over the top and tightly mould it over the fill­ing, press­ing out any air be­tween fill­ing and pasta. Work the two cir­cles of dough to­gether with your fin­ger­tips. Make three ravi­oli in the same way. Bring a large pot of salted wa­ter to boil and cook the ravi­oli for seven to eight min­utes.

Pre­pare the sauce vierge while the ravi­oli cooks. Cut off the as­para­gus tips, slice the stalks at an an­gle, and place in a saucepan. Add tomato con­casee. Sliced shal­lots and 30ml olive oil mix to­gether. Place over a low, and heat when warmed through, re­move from the heat the re­main­ing oil in a heavy-based saucepan, add the squid and sauté with­out colour­ing. Add white wine and a squeeze of lemon. Trans­fer to the saucepan with the as­para­gus and gen­tly mix. Sea­son to taste.

Spoon a small amount of sauce vierge into the cen­tre of a bowl and place the ravi­oli. Spoon the re­main­ing sauce over the ravi­oli and gar­nish with baby co­rian­der.

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