Ricotta ravioli and monkfish – Italian Cuisine

Ricotta ravioli and monkfish


  • 600 g Monkfish pulp
  • 500 g Sheep ricotta
  • 250 g flour
  • 50 g Nettles peeled
  • 4 pcs Yolk
  • 2 pcs Eggs
  • 1 pc Celery stalk
  • 1 pcs Carrot
  • 1 pc Onion
  • 1 pc Small shallot
  • Marjoram
  • Grain
  • Dry white wine
  • Extra virgin olive oil
  • salt
  • pepper

Mix the flour with 3-4 egg yolks, 1 whole egg and 10 g of oil; cover the dough and leave it to rest for 30 '. Blanch the nettles in lightly salted water; drain them, squeeze them well and chop them.

Prepare the filling of the ravioli: mix the ricotta with an egg yolk and a bit of its egg white, a pinch of salt, 30 g of grated parmesan and the nettles. Roll out the dough into thin sheets, place the filling on large walnuts; brush the dough with a little water and fold it over the filling, pressing well, then cut the ravioli with a flower-shaped pastry cutter (diam 7,5 cm).

You will have to get 36 ravioli. Chop celery, carrot, onion and shallot; fry for 2 minutes in a pan with 4-5 tablespoons of oil and a pinch of salt. Dice the monkfish, add it to the mixture and cook for 4-5 ′. Sprinkle with wine and salt.

Boil the ravioli in boiling salted water, drain them with a slotted spoon in the pan of the monkfish, complete with marjoram, parmesan, raw oil and pepper.

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