Fish Ravioli

Description

 * 4 servings

Ingredients

 * for the Pasta: 200 g plain white flour
 * 4 eggs
 * 300 g gurnard and Hake
 * 300 g mussels
 * 250 g clams
 * 40 g grated Grana or Parmesan cheese
 * 1/2 glass white wine
 * 2 tbsp olive oil
 * 1 clove garlic
 * 1 tbsp chopped parsley
 * 1 tomato
 * 1 carrot
 * 1 bay leaf
 * 1 tbsp chopped marjoram
 * 1/2 Onion
 * 1/2 celery stick
 * salt
 * freshly ground pepper

Directions

 * 1) Fill a pot with 1.5 litres of salted water and place on the heat.
 * 2) Chop the celery, carrot, Onion, and bay leaf and add to the pot.
 * 3) As soon as the water boils, add the fish and cook for 5 minutes.
 * 4) Drain the fish, strain the liquid and put to one side. Remove the bones from the fish, push it through a sieve and add to the eggs, Cheese and marjoram.
 * 5) Season with salt and pepper and mix the ingredients thoroughly to get a smooth mixture. Put to one side.
 * 6) Now make the Pasta. Tip the flour onto a work surface to make a heap. Break the eggs into the flour, season with salt and mix to get a thick, smooth dough.
 * 7) Moisten with a little water if necessary. Roll out with a rolling pin into a thin sheet and cover with a tea towel and leave to stand for 1 hour.
 * 8) Now divide the Pasta dough into 2 equal halves. On one half, place little heaps of filling about 5–6 cm from each other.
 * 9) Cover with the other half of dough and press firmly round the heaps of filling. Cut into ravioli using a Pasta cutter wheel, and leave them on the floured surface. Now make the sauce.
 * 10) Put the clams and mussels into a pan without water. Cover the pan and let the shells open over a high heat (it will take about 5 minutes.)
 * 11) Remove the shellfish from their shells (throw away any that have not opened) and chop them finely.
 * 12) Finely chop the garlic and fry it gently on a low-medium heat for 3–4 minutes in a pan with the oil.
 * 13) Add the shellfish, raise the heat slightly, pour in the wine and let it evaporate.
 * 14) Peel the tomato, remove the seeds, chop and then add to the pan. Sprinkle over the parsley and stir.
 * 15) Season with salt and pepper and after 1 minute remove from the heat. Cook the ravioli in plenty of salted water, then drain and tip onto a serving plate.
 * 16) Coat them with the sauce and serve piping hot.