Ravioli con Gamberi -Ravioli with a filling of prawns and salmon7 comments Oct 4th, 2009 | By Tobias | Category: Fish, Recipes, Starters
I was looking for a fish or seafood starter when I came across the ravioli recipe at Robert’s lamiacucina blog. I simply used his recipe for the dough, but still wanted a different filling. I created a filling of Gameri (large prawns), smoked salmon and curd cheese. The ravioli filled with prawns and salmon are truly delicious, but a bit of work.
Preparation time: 120 minutes
Cooking time: 6-10 minutes
- 1 kilo of large prawns
- two slices of smoked salmon
- large red onion
- red bell pepper
- 250 gram curd cheese
- Salt and pepper
- a red onion
- some Mirepoix
- salt, pepper, sugar, bay leave, some butter
- 400 gram wheat flour
- 100 gram Semolina
- 3 eggs and 2 egg yolks
- 1/2 tea spoon sea salt
- some olive oil
For the filling
For the sauce
For the dough
Put the flour, eggs, salt and oil into the bowl of your food processor and knead until the dough is ready. Cover the dough with some foil and let it rest in the fridge.
Peel the prawns and put the shells into a cooking pot with the mire poix. Add a bay leave and approx. 1, 5 litters of water. Bring to boil for 20 minutes.
Meanwhile cut the prawns along their back side, remove the sand vein and wash well.
After the 20 minutes have passed, drain the liquid.
Blend an onion very fine and fry in a pot with a bit of butter. Add half a spoon of sugar and caramelize. Now add the liquid and reduce the sauce on small heat to a 10th of its original volume. This process should result in a thick sauce. Season with salt and pepper to finalize.
meanwhile prepare the filling:
Chop an onion and a bell pepper very fine and fry in some olive oil. Add the prawns and fry them until they have changed their colour to a juicy red.
Let the prawns cool down slightly.
Then put a third of the prawns into a food processor and add the salmon. Blend them and produce a paste.
Cut the rest of the prawns with a knife into small pieces. Not too small to give the filling of the ravioli a nice texture. I always prefer them to have some bite. Mix with the content of the frying pan and the paste. Add the curd cheese and season with salt and pepper.
filling the ravioli:
Roll out the dough as this as possible. You don’t want the ravioli to be too thin, nor should they break when boiling. Cut out rounds that are big enough to be folded around the filling.
Place the filling (about one tea spoon) in the middle. Spread some water on the inside of the ravioli, the close it. Press the sides carefully against each other and make sure the ravioli contain no air.
Place the ravioli on a plate dusted with flour. Repeat the last steps until you have used all the dough and filling.
With the ingredients above I had produced roughly 60 ravioli.
The ravioli can be easily frozen. If you want to freeze them make sure that while doing so they are placed on a tray in the freezer there they have enough space in order not to freeze together. Once the ravioli are frozen you can pack them together to store them in a Tupper or a plastic bag.
The fresh ravioli boil for 4-6 minutes, the frozen ones for 6-10 minutes. Once the ravioli rise up in the simmering water, they are ready.