Teresa's Recipes
Ravioli Di Pesce
Indulge in the exquisite flavors of the sea with this homemade Ravioli Di Pesce. Each delicate pasta pocket is filled with a medley of fresh seafood, perfectly complemented by a rich and vibrant tomato sauce. This dish not only tantalizes the taste buds but also showcases the culinary traditions of the Italian coastline, where seafood is celebrated. Perfect for a special occasion or an intimate dinner, this dish is sure to impress your guests.
Ingredients
- 2 cups All-purpose flour
- 2 large Eggs
- 1/2 teaspoon (for the pasta dough) Salt
- 1 cup, chopped Mixed seafood (shrimp, scallops, and fish)
- 3 cloves, minced Garlic
- 3 tablespoons (divided) Olive oil
- 2 tablespoons, chopped Fresh parsley
- 4 medium, diced Tomatoes
- 1/4 cup, chopped Fresh basil
- to taste (for sauce) Salt
- to taste (for sauce) Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 18g
- Carbs: 50g
- Protein: 25g
- Sodium: 350mg
- Sugar: 5g
Instructions
- To make the pasta, in a large bowl, combine the flour, eggs, and salt. Mix until a dough starts to form.
- Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the mixed seafood to the skillet and cook until just opaque, about 3-4 minutes. Stir in the chopped parsley and season with salt. Set aside to cool.
- Roll out the rested pasta dough on a floured surface until thin. Cut into 3-inch squares.
- Place a spoonful of the seafood filling in the center of each square. Fold the pasta over to create a triangle and press the edges firmly to seal. Use a fork to crimp the edges for added security.
- For the sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the diced tomatoes and minced garlic, cooking until the tomatoes are soft and juicy, about 5-7 minutes.
- Stir in the chopped basil and season with salt and pepper. Simmer for an additional 2-3 minutes.
- In a large pot, bring salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Drain gently.
- Serve the ravioli warm, topped with the tomato sauce and additional fresh basil if desired.
Tips
- For a richer filling, consider adding ricotta cheese to the seafood mixture.
- You can substitute the mixed seafood for crab or lobster for a more decadent version.
- Make sure to seal the ravioli well to prevent them from opening during cooking.