Recipe

Main course

Pea Purée With Ricotta Quenelles Squid And “Raviolino” Of Lemon And Candied Tomatoes

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Pea Purée With Ricotta Quenelles Squid And “Raviolino” Of Lemon And Candied Tomatoes

Homemade ravioli served with pea puree, squid and quenelles, a recipe by Chef Gennaro Esposito from Torre del Saracino restaurant on the Amalfi Coast

Ingredients
For the pea purée
For the ravioli
For the squid
For the ricotta quenelle
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Italian
Preparation

Pea Purée
In a medium saucepan, sauté the celery and onion in the olive oil, add the peas, cook for a few seconds and then add the broth.
Let it come to a boil and then immediately remove from heat and let cool.
Using a blender, mix until you obtain a smooth purée.

Ravioli
Candy the tomatoes cooking them in an oven at 75° C for 3 hours.
Fill a large pot with boiled water and then boil the ravioli dough, then fill them with a chopped mixture of candied tomatoes and lemon peel.
Close the dough in the shape of two half moons.

Squid
Dress the squid with a drizzle of oil, salt, pepper and chopped wild fennel.

Ricotta Quenelle
In a bowl, mix the ricotta, egg yolk and flour until obtaining a smooth paste.
Add salt and pepper. Shape the quenelles with a spoon.
Immerse them into salted, boiling water for a few seconds, then drain and set aside.

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Comments
  • jgieseke said on

    Can you please tell me what is on top of this dish? Looks like a type of roe, is that correct?

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