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Homemade ravioli served with pea puree, squid and quenelles, a recipe by Chef Gennaro Esposito from Torre del Saracino restaurant on the Amalfi Coast
For the pea purée
For the ravioli
For the squid
For the ricotta quenelle
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Italian
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.
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.
Dress the squid with a drizzle of oil, salt, pepper and chopped wild fennel.
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.