Ingredients
- 1 handful of leaves of escarole
- 300g white fish (cod for example)
- 3 Eggs
- A sandwich or a slice of bread (or bread crumbs)
- 2 anchovies in oil
- 30 g of pine nuts
- 8 g of dried mushrooms rehydrated in hot water
- oil
- For the ravioli
- 300 g flour
-
- For the sauce
- 100 ml fish stock
- 50 g of shrimp
- 10 cherry tomatoes
- salt
- Pepper
- olive oil
Preparation
Make dumplings
Put the flour into the food processor and mix in order to have large clusters of pasta. Remove the dough and do it on floured surface. Let stand one hour. Then make strips of dough with the rolling mill (preferably) or a roller.
Stuffing
Fry the 'endive leaves in oil. Cook them and remove the vegetation water.
Pass the fish in a food processor, previously toasted pine nuts in a pan dry bread, mushrooms, anchovies, escarole. Salt and pepper.
Make ravioli
Cut strips of dough into rectangles wide 7 cm. sminuzzatee nuts. Moisten the edges with a bit 'of water and folding the dough strip in half lengthwise. Clear the air around the stuffing then cut the ravioli with a gear.
Sauce
Make the broth in a pan with wide brims. Add the cherry tomatoes cut in half. Cook 2-3 minutes. Add the prawns. Salt and pepper. Emulsify with olive oil.
Finish
Cook the ravioli in boiling water. When they are cooked, it collects them with a slotted spoon and add to the sauce.
Serve immediately.
Suggested wine : Vermentino