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Tubetti ravioli with seaweed and a hint of mullet by Marianna Vitale

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 30MIN

Ingredients

Garlic: to taste

Extra virgin olive oil: to taste

Chilli peppers: to taste

Red mullet: to taste

Tubetti pasta: 150g/5.3 oz

Peas: 50g/1.8 oz, blanched

Mullet broth: to taste

Spring onion: 20g/0.7 oz, julienned

Salt: to taste

Pepper: to taste

Extra virgin olive oil: to taste

Wheat starch: 140g/4.9 oz

Potato starch: 100g/3.5 oz

Water: 300ml/10.1 oz, boiling

Peas: 200g/7 oz, fresh, cooked and cooled

Extra virgin olive oil: to taste

Water: to taste

Salt: to taste

Sea lettuce: to taste

Wakame: to taste

Extra virgin olive oil: to taste

Salt: to taste

Try this recipe for tubetti ravioli with seaweed and a hint of mullet by chef Marianna Vitale of Sud Ristorante near Naples, Italy.

Method
01.
For the mullet broth

Sauté garlic, oil and chilli pepper in a pan, and add red mullet bones complete with innards to a medium roast. Add water to cover, bring to the boil and filter through a fine strainer.

02.
For the tubetti

Stir-fry the spring onion in a little oil in a pan, add the peas and then the mullet broth. Season lightly with salt. When boiling, cook the tubetti to very al dente. Allow to cool.

03.
For the ravioli

Combine the wheat and potato starches in a bowl, add the boiling water and mix to a very firm dough. Let it rest for a couple of minutes and roll out the dough by hand or with a dough sheeter, as thin as possible, and shape and stuff with the tubetti.

04.
For the pea cream

Blend the peas with water, oil and salt to a firm and very smooth consistency.

05.
To serve

Prepare a seaweed salad with whatever you can source, including sea lettuce and wakame, which has a strong sea vegetable flavour. Dress with oil and salt. Steam the ravioli for 6 minutes and top them with the seaweed and pea cream.

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