Homemade ravioli with a savoury mushroom filling, served with a silky lobster jus. The combination of juicy scampi and wilted spinach makes this a refined classic that wouldn’t be out of place in an Italian restaurant.
Ravioli di mare e bosco
Ravioli di mare e bosco
Method
01
Pasta dough
Mix the durum flour with the eggs and a pinch of salt to a soft dough. Shape into a ball and leave to rest in the fridge for at least 30 minutes.
02
Filling
Roughly chop the mushrooms and onion and fry for 5 minutes in a pan with a little oil; season. Spoon into a food processor and chop finely. Mix in the ricotta to a firm mixture.
03
Make the ravioli
Dust the work surface with flour and roll out the dough into two large sheets (or put through the pasta machine to the desired thickness). Dust a ravioli mould with flour and fill the squares with the filling. Lay the second sheet over the top, press the edges down well and carefully take the ravioli out of the mould.
04
Cook
Bring a large pan of water to the boil with plenty of salt. Cook the ravioli for 5–6 minutes, until they float to the top and are cooked.
05
Lobster jus
Bring the lobster stock to the boil, reduce by half and add the cooking cream. Season and, if you like, finish with a knob of cold butter.
06
Spinach and scampi
Heat a splash of oil in the mushroom pan. Fry the scampi briefly until they turn pink. Add the finely chopped garlic and spinach and stir-fry until the spinach has wilted.
07
Serve
Divide the ravioli between the plates, spoon lobster jus over them, lay the spinach and scampi on top and serve immediately.
Tips & notes
Make the ravioli a day ahead and store them covered in the fridge; then all you have to do the next day is prepare the sauce and scampi.
Variations
- Replace the scampi with langoustines for a more luxurious version.
- Use fish fumet if you cannot find lobster stock.
Contains:
Eggs
Milk
Crustaceans
Gluten
Serve with
| Calories | 729 kcal |
|---|---|
| Protein | 51 g |
| Carbohydrates | 89 g |
| Fat | 22 g |
| Fibre | 9 g |
Estimated values, calculated from standard nutritional values per ingredient.
