Ravioli Stuffed with Grouper and Greens, in a Pink Sauce, or Ravioloni con Ripieno di Cernia e Verdura in Salsa Rosa: This stuffed pasta is quite traditional, and is a wonderful use for leftover fish too. Though the title specifies grouper, feel free to use any flavorful roasted or boiled fish you have at hand.
The suffix -oni means "larger..."
The suffix -oni means "larger..."
Prep Time: 60 minutes
Cook Time: 20 minutes
Ingredients:
- For the pasta, either:
- 5 cups (600 g) unbleached all purpose flour
- 4/5 cup (210 ml) warm water
- A pinch of salt (see below link to instructions on making pasta if need be)
- Or: 2 pounds fresh pasta, in sheets
- --
- For the filling:
- 1 pound (500 g) mixed field greens, including borraggine, if you can find it
- 1 pound fish (500 g) leftover roasted fish (you could also use boiled, if need be -- white
- fish will be fine, though any fish you have will work)
- 2 cups freshly grated Parmigiano
- 1/4 pound (100 g) ricotta
- 2 eggs, lightly beaten
- Salt and pepper to taste
- --
- The Sauce:
- 1 cup Rosé Sauce (see below link)
Preparation:
...So these ravioli are larger than standard ravioli -- about 1 1/2 inches (4 cm) a side. For the sauce you'll want a simple tomato sauce, warmed over the stove, and whitened by the addition of a little heavy cream. Exactly how much cream is up to you, but keep in mind that the sauce shouldn't be too pale. The above will serve 4.Wash the greens and scald them in a pot, using just the drops that stay stuck to the leaves as liquid. When the leaves have thoroughly wilted, remove the pot from the fire and squeeze most of the moisture from the leaves -- they shouldn't be bone dry, but you don't want your filling to be watery either. Grind or blend the greens, and then shred the fish, removing all traces of skin and bones. Combine the greens and the fish with the other ingredients for the filling. Lay the first sheet of pasta on your work surface (lightly dust your work surface with cornmeal to keep the sheet from sticking) and dot it with spoonfuls of ravioli filling at 2-inch (5 cm) intervals. Moisten the areas between the balls of filling with just a little water before laying a second sheet over the first. Cut the ravioli free with a serrated pastry wheel and tamp down the edges of the individual ravioli to make sure the filling won't leak as they cook. Repeat the process until the pasta and filling are used up, setting the finished ravioli on a cornmeal-dusted surface to keep them from sticking.
Cook the ravioli in abundant lightly salted water for 2-3 minutes or until the pasta is al dente; remove them to a serving dish with a strainer or a slotted spoon. Season them with a cup or more rosé sauce, and serve.
Wine? White, for example a Vernaccia di San Gimignano.
