Gianni Properzi | Slow Food Archive
Tubetti ravioli with seaweed and a hint of mullet
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Try this recipe for tubetti ravioli with seaweed and a hint of mullet by chef Marianna Vitale of Sud Ristorante near Naples, Italy. Makes 20 ravioli.
30 August, 2023
Cuisine
serves for
4
ingredients
Mullet broth
Garlic
to taste
Extra virgin olive oil
to taste
Chilli peppers
to taste
Red mullet
to taste
Tubetti
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
Ravioli dough
Wheat starch
140g/4.9 oz
Potato starch
100g/3.5 oz
Water
300ml/10.1 oz, boiling
Pea cream
Peas
200g/7 oz, fresh, cooked and cooled
Extra virgin olive oil
to taste
Water
to taste
Salt
to taste
Serving
Sea lettuce
to taste
Wakame
to taste
Extra virgin olive oil
to taste
Salt
to taste
Method
Step 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.
Step 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.
Step 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.
Step 04
For the pea cream
Blend the peas with water, oil and salt to a firm and very smooth consistency.
Step 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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