raviolis-au-poisson-et-scarole
Fish ravioli with escarole

Fish ravioli with escarole

Fish ravioli with escarole

18 June 2015 / Vegetarian vegan and raw recipes by Elisa

Ingredients

 
 
 
 
 
 
 
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