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
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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
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Italian

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.

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.

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.

  • 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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