Ravioli Stuffed With Borage And Fish In Guazzetto Of Clams
- 200 grams flour 00
- 2 eggs
- 2 egg yolks
- 200 grams borage
- 50 grams fresh ricotta
- 200 grams prawns
- 200 grams sea bass
- 1 kg clams
- 1 bunch basil
- 1 bunch parsley
- 2 cloves garlic
- 50 grams white wine
- Prepare the dough 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.
- Prepare the stuffing 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.
- Ravioli Roll out the dough, and cut 12 circles of about 9/10 cm in diameter. 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.
- 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.
flour, eggs, egg yolks, borage, fresh ricotta, prawns, bass, clams, basil, parsley, garlic, white wine
Taken from www.epicurious.com/recipes/member/views/ravioli-stuffed-with-borage-and-fish-in-guazzetto-of-clams-59f95d41e1ef23182c566aab (may not work)