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2 people
45 minutes
Medium
Pot
Ingredients
For the dough:
200g flour (00)
50g durum wheat semolina
7 egg yolks
1 egg
For the filling:
1 piece Regal Springs Tilapia Fillet
30g dried tomatoes
2 sprigs of basil
20g Parmesan
150g ricotta
Salt
Lemon zest
The rest:
Summer baby vegetables
½ bulb of fennel
1 splash of white wine
250ml cream
1 piece of lemon
Salt
Black pepper ground
Preparation
- Mix the durum wheat flour with the 00 flour on a work surface and make a well in the middle. Add the egg yolks and the egg and mix well until a dough forms. Knead until the dough has a nice consistency. Wrap the dough in foil and leave to rest for at least 30 minutes. While the dough is resting, prepare the filling for the ravioli.
- Cut the tilapia into small pieces. Grate the parmesan and chop the dried tomatoes. Mix everything together and add the ricotta. Season with salt, chopped basil and lemon zest.
- Roll out the dough using a pasta machine until it is about 1.5mm thick. Add the filling with a spoon or a pastry bag. Spray the dough with a little water so that it doesn’t dry out and closes better. Close the ravioli in the desired shape.
- Cut the fennel into thin slices and sauté in a pan with olive oil. Deglaze with a little white wine, let the alcohol evaporate and add cream. Simmer on a low heat until the fennel is soft. Blend the sauce and pass it through a fine sieve.
- Boil the baby vegetables briefly in salted water. Cut the garlic into thin slices and sauté in a pan with a little olive oil. Add the summery baby vegetables and deglaze with a little white wine. Boil the ravioli in plenty of salted water for 3-4 minutes and then add to the baby vegetables in the pan and toss everything together. Mix the fennel sauce and serve with the ravioli and the baby vegetables.
