Fish Ravioli

Description

 * 4 servings

Pasta

 * 200 g plain white flour
 * 4 eggs

Filling and sauce

 * 300 g gurnard and hake
 * 300 g mussels
 * 250 g clams
 * 40 g grated grana or Parmesan cheese
 * ½ 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
 * ½ onion
 * ½ 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.
 * 5) Remove the bones from the fish, push it through a sieve and add to the eggs, cheese and marjoram.
 * 6) Season with salt and pepper and mix the ingredients thoroughly to get a smooth mixture.
 * 7) Put to one side.
 * 8) Now make the pasta.

Pasta

 * 1) Tip the flour onto a work surface to make a heap.
 * 2) Break the eggs into the flour, season with salt and mix to get a thick, smooth dough.
 * 3) Moisten with a little water if necessary.
 * 4) Roll out with a rolling pin into a thin sheet and cover with a tea towel and leave to stand for 1 hour.
 * 5) Now divide the pasta dough into 2 equal halves.
 * 6) On one half, place little heaps of filling about 5 – 6 cm from each other.
 * 7) Cover with the other half of dough and press firmly round the heaps of filling.
 * 8) Cut into ravioli using a pasta cutter wheel, and leave them on the floured surface.
 * 9) Now make the sauce.

Sauce

 * 1) Put the clams and mussels into a pan without water.
 * 2) Cover the pan and let the shells open over a high heat (it will take about 5 minutes).
 * 3) Remove the shellfish from their shells (throw away any that have not opened) and chop them finely.
 * 4) Finely chop the garlic and fry it gently on a low-medium heat for 3 – 4 minutes in a pan with the oil.
 * 5) Add the shellfish, raise the heat slightly, pour in the wine and let it evaporate.
 * 6) Peel the tomato, remove the seeds, chop and then add to the pan.
 * 7) Sprinkle over the parsley and stir.
 * 8) Season with salt and pepper and after 1 minute remove from the heat.
 * 9) Cook the ravioli in plenty of salted water, then drain and tip onto a serving plate.
 * 10) Coat them with the sauce and serve piping hot.