Ravioli stuffed with borage and fish in guazzetto of clams
INGREDIENTS
  • Cooking Time: 1 hour
  • Servings: 4
  • Preparation Time: 2 hours
  • For the pastry
  • 200 g flour 00
  • 2 eggs
  • 2 egg yolks
  • For the stuffing
  • 200 g borage
  • 50 g fresh ricotta
  • 200g prawns
  • 200g sea bass
  • For the sauce
  • 1 kg clams
  • 1 bunch parsley
  • 1 bunch basil
  • 2 cloves garlic
  • 50 cl white wine
  • extra virgin olive oil to taste
  • salt to taste
  • pepper to taste
DIRECTIONS
  1. Prepare the dough
  2. For the dough mix the eggs, egg yolks and flour with a mixer and knead for ten minutes; Cover dough with plastic wrap and and allow to rest for 60 minutes.
  3. Prepare the stuffing
  4. Clean and boil for a minute the borage leaves; chop finely and stir in the chopped with ricotta. Meanwhile, cut the fish into little cubes. Add the fish and mix well.
  5. Ravioli
  6. Roll out the dough, and cut 12 circles of about 9/10 cm in diameter.
  7. Put in the center of the dough the stuffing and covering up with another circle of dough. Press right sides. Refine the edges with the pastry cutter.
  8. Open the clams in a pan with extra virgin olive oil, a clove of crushed garlic and white wine. Once open, strain the sauce, and put it all in a pan with the chopped parsley and a few leaves of basil. Cook 5 minutes the ravioli in salted water and drain directly into the pan with the clam sauce. Cook one minute the ravioli and serve in a deep dish with the sauce and a little extra virgin olive oil​.
RECIPE BACKSTORY
Raviolo is a small, square cases of pasta filled with fish (meato or cheese), cooked in boiling water, and usually eaten with a sauce. For this recipe we used only one large raviolo.