Seafood Ravioli with Orange-Saffron Sauce

• Filling
• 3/4 pound shrimp in shells
• 3/4 pound halibut
• 2 pounds clams
• 2 tablespoons olive oil, extra-virgin
• 1 teaspoon oregano dried
• 1 tablespoon parsley leaves chopped
• 1 x black pepper
• 2 cups white wine
• 2 Cloves garlic
• 1 x pickling spices
• Sauce
• 2 medium onions diced
• 10 Cloves garlic minced
• 1 x shrimp shells
• 12 medium tomatoes peeled, seeded and diced
• 1 x oranges zest and juice only
• 1 teaspoon saffron threads
• 1 cup white wine
• 3 sprigs thyme fresh
• 2 each bay leaves
• 6 each peppercorns
• 3 tablespoons vegetable oil
• 1 x clam broth and poaching liquid
• 3-4 tablespoon rice flour

1. Clean shrimp and reserve shells.
2. Poach shrimp in well salted water with pickling spice.
3. Discard liquid.
4. Poach halibut in wine until set.
5. Do not overcook.
6. Steam clams in white wine and garlic.
7. Remove from shells and reserve liquid.
8. Leave smaller clams whole and coarsely chop larger ones.
9. Gently toss seafood together and dress with olive oil.
10. Set aside.
11. SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour.
12. Steep threads in white wine for 30 minutes.
13. Cook shrimp shells in hot oil just until they turn pink.
14. Then combine them with thyme, bay leaves and peppercorns in cheesecloth.
15. Saute onion until soft and golden, not brown, in oil used for shrimp shells.
16. Add garlic and saute for an additional 5 minutes.
17. Deglaze pan with white wine, poaching liquid and clam broth.
18. Add tomatoes and cheesecloth sachet.
19. Simmer for 1 3/4 hours.
20. Add orange juice and zest and simmer for an additional 15 minutes.
21. TO ASSEMBLE:
22. Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer.
23. Moisten borders with water, press out any air, and cut with fluted ravioli cutter.
24. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry.
25. Cover with plastic.
26. TO COOK:
27. Use a wide pan with plenty of water.
28. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon.
29. Serve on a bed of the Spanish sauce.

filling, shrimp, clams, olive oil, oregano, parsley, black pepper, white wine, garlic, pickling spices, sauce, onions, garlic, shrimp shells, tomatoes, oranges, saffron threads, white wine, thyme, bay leaves, peppercorns, vegetable oil, clam broth, rice flour

Taken from recipeland.com/recipe/v/seafood-ravioli-orange-saffron--39273 (may not work)