Seafood ravioli with spinach, ricotta and fresh tomato sauce
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Ravioli are a type of dumpling composed of a filling sealed between two layers of thin pasta dough, served either in broth or with a pasta sauce.
Ingredients
90g (45g + 45g) white flour and semolina flour
1 egg
50g shrimp
20g calamari
30g salmon
5g sea bass
0.5g salt
20g ricotta
30g tomato sauce
0.5g garlic (chopped)
10g Parmesan cheese
0.5ml heavy cream
0.5g fresh dill
Preparation
To make pasta dough, mix the flour with egg and salt
For the filling, saute the seafood, season with salt, pepper and chop fine. Add ricotta and dill
Prepare the ravioli and ensure the pasta dough is thin
Roast garlic, add tomato sauce and Parmesan
Cook the ravioli in salted hot water
Plate with tomato sauce and garnish with spring salad.
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