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This is food-blogger Janice Tripepi’s recipe exactly as she wrote and cooked it on EP 12 (29 Dec ‘12) of the TV series Dinner Divas. Click here for more recipes.


Prawn & Ricotta Ravioli in a Seafood Broth

Ingredients


  • For the Pasta
  • 200 g white Sasko Flour
  • 2 Nulaid Eggs
  • 2 tsp olive oil
  • ¾ tsp salt
  • For the Prawn and Ricotta Ravioli Filling
  • olive oil for frying
  • 1 clove of garlic, finely chopped
  • 100 g pancetta, cut into a small dice
  • 100 g ricotta cheese
  • 6 fresh prawns – shelled and deveined (keep the heads and shells aside for your broth)
  • ¼ tsp grated nutmeg
  • salt and pepper to taste
  • For assembling your Ravioli
  • 1 Nulaid Egg, beaten
  • ½ cup Sasko Flour
  • For the Seafood Broth
  • the prawn heads and shells from the ravioli filling
  • 4 whole prawns
  • 4 mussels in the shells
  • 8 clams in the shell
  • 1 onion, quartered
  • 1 carrot peeled and chopped into 2 cm slices
  • 1 stick of celery – cut into 2 cm pieces
  • ½ cup fresh parsley
  • 2 bay leaves
  • 5 whole black peppercorns
  • A sprig of thyme
  • 2 glasses of dry white wine
  • 2 Tbs Rhodes Tomato Paste
  • 1 l of good quality chicken stock



Chef's hint: If you want to ‘clean your broth’ of any cloudiness, simply whisk two egg whites together with a table spoon of water, bring the broth to a rolling boil and, trickle the egg white into the broth from a dizzy height! Immediately turn the heat off and allow the broth to cool. The egg white will coagulate and when you sieve it again, it will magically take the cloudiness away. You will be left with a crystal clear bowl of broth of such tremendous beauty that it will take your breath away!

Method



Place the flour, eggs, olive oil and salt into a mixer and on a low speed to bring all of these ingredients together. Turn out onto a lightly floured surface and with nice clean hands bring the dough together and knead for a good 5 – 8 minutes. (You want the surface of ball of dough to be nice and smooth and a little shiny) Wrap the dough up in piece of cling wrap and place it in the fridge to rest.

In a non-stick frying pan gently fry the pancetta for 4 minutes, add the finely chopped garlic and fry for a further one minute before setting aside to cool.

In a food processor place the prawns, pancetta and garlic, salt and black pepper and blend to a smooth paste. Add the ricotta cheese and pulse 5 times to amalgamate the cheese with the prawn mixture.
Taste your stuffing and adjust the seasoning. The pancetta is quite salty so if anything, you may want to add some more black pepper. Don’t be afraid of over seasoning the ravioli as you really want your guests to taste all the flavours in the filling. Set aside.

Cut your pasta dough into 4 even pieces and roll each piece through the pasta machine until you get to number 8. It’s important to roll you pasta dough very thin because you are placing two sheets together and adding a filling.

Place a sheet of pasta onto a lightly Flour dusted work surface and place two teaspoons of the mixture at least 10 cm apart, brush the beaten egg around each teaspoon of filling, which is going to act as the glue that sticks the pasta together. Place another sheet of pasta on top and use your hand to flatten around the filling thus joining the top and the bottom sheets together.

Cut out your ravioli using a ring cutter or a ravioli wheel and gently squeeze out any excess air that is trapped inside. It is very important to do this as if there is any air trapped your ravioli will burst open when you cook them.

Bring a large pot of salted water to a rolling boil and place your ravioli into the pot. As soon as they rise to the surface, which will take no more than 2 minutes, gently lift them out of the water with a slotted spoon and place them on a plate ready to go into your seafood broth.

Put a large heavy based pot onto a high heat and add the prawn shells and whole prawns. Using a potato masher crush the prawn shells as best as you can. We do this to get them to release all the flavour that is hiding in the heads.

Once the shells have turned a bright pink and are starting to brown a bit add the onion, carrot, celery, parsley, peppercorns, bay leaves and thyme. Fry this all together for at least two minutes. Now add the white wine and cook all of the alcohol off now add your tomato paste, chicken stock, mussels and clams and bring to the boil. Reduce the heat and allow the stock to simmer and reduce a little for 40 minutes.

Check your broth for seasoning and strain twice through a sieve or a piece of muslin cloth.

To Serve: Bring the broth back up to the boil. Fill a soup plate with broth and pop three of your ravioli into the bowl. Garnish with some parsley or one prawn, one mussel and three clams that you have lightly fried in butter for one minute which is just long enough to get the mussel and clams shells to open.

Serve immediately.

Serves 4