Ravioli Di Pesce

Ingredients

All-purpose flour

2 cups

Eggs

2 large

Salt

1/2 teaspoon (for the pasta dough)

Mixed seafood (shrimp, scallops, and fish)

1 cup, chopped

Garlic

3 cloves, minced

Olive oil

3 tablespoons (divided)

Fresh parsley

2 tablespoons, chopped

Tomatoes

4 medium, diced

Fresh basil

1/4 cup, chopped

Salt

to taste (for sauce)

Black pepper

to taste (for sauce)

Instructions

1. To make the pasta, in a large bowl, combine the flour, eggs, and salt. Mix until a dough starts to form.
2. 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.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. 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.
5. Roll out the rested pasta dough on a floured surface until thin. Cut into 3-inch squares.
6. 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.
7. 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.
8. Stir in the chopped basil and season with salt and pepper. Simmer for an additional 2-3 minutes.
9. 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.
10. Serve the ravioli warm, topped with the tomato sauce and additional fresh basil if desired.