Black ravioli stuffed with swordfish “with vegetables”

Hand-made ravioli with black cuttlefish and filled with swordfish greedy. This dish is a tribute to Sicily and its traditions, in particular in Messina, my city, of which swordfish is wonderful’ is one of the dishes-symbol. With the delicious sauce of ' wonderful ', made of olives, Capers, Onion, celery and tomato, top this off normally pasta, but I wanted to reinterpret it making the swordfish (that is a main course) the filling of dumpling, I did the ' squid’ that, in turn, is a traditional Sicilian recipe. In contrast, I put the aubergines, diced and fried in cream with Mint, and a little baked ricotta, produced in the mountains of my province.


Black ravioli with vegetables of swordfish

BLACKS RAVIOLI STUFFED SWORDFISH a ghiotta

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR PASTA
  • 70 grams of flour 00
  • 30 grams of bran of hard wheat
  • a bladder of squid
  • salt to taste
  • an egg
  • FOR THE FILLING
  • 250 grams of swordfish in a slice only (the Strait, I recommend)
  • 250 grams of cherry tomato puree
  • 10 green olives in brine
  • 10 capers desalted
  • 1 stick of celery
  • 1 small onion of Tropea
  • 4 Tablespoons extra virgin olive oil
  • a small piece of chili pepper
  • salt to taste
  • FOR CREAM EGGPLANT
  • an Eggplant
  • a handful of mint leaves
  • salt and pepper
  • extra virgin olive oil as required
  • FOR EGGPLANT FRIED
  • a quarter of Eggplant
  • salt to taste
  • enough flour
  • oil for frying, just enough

PROCEEDINGS

First prepare the pasta: put on a spianatoi flour, the grits, the egg, the salt and squeeze the bleb of squid. Knead everything until dough is elastic and homogeneous, cover with plastic wrap and let it rest 30 minutes. Meanwhile preheat the oven to 200 degrees and, When it is hot, Bake the Eggplant, wash and entire, on a baking sheet covered with parchment paper. Cook 45 minutes, then divide it in half, dig it and pass the pulp to the mixer with Mint, Salt, pepper and as much oil as required to obtain a thick and homogeneous. Set aside.

While the Eggplant is in the oven, dice the remaining Eggplant and put it in a colander, After salting, with a weight on top to lose its water for 30 minutes. Dry well the diced Eggplant on paper towels, flour them and fry them in boiling oil until they are golden and crisp.

For delicious swordfish, chopping onions, take slice celery, the olives, Capers. Put the oil in a pan, the onion and celery and sauté it all, adding a little warm water. Then add the capers, the olives and tomato puree, pepper and salt. Cook the sauce for 10 minutes and add the swordfish. Cover and Cook 10 more minutes.

While the swordfish bakes, pull the dough for the dumplings: must be thin but not too, because the filling is ' heavy '. Using a dough cutter or with the special tool to cut the pasta shape you like ravioli do 4 (I have made them squares but are beautiful and even easier to prepare at Crescent). Crumble the swordfish and mix with the chopped olives, Capers, celery and onion (without putting too much liquid sauce) and place the filling in the center of each ravioli, brush the edges with egg white and cover with the other sheet.

Do restrict the gravy of greedy in his frying pan. Cook the ravioli in boiling salted water for 2-3 minutes, al dente, drain and dress with a little olive oil. Serve delicious ravioli garnished the dish with a little tasty sauce, The Eggplant, a few mint leaves, the fried eggplant and some curls of baked ricotta.

THE PAIRING: We choose a Rosé del Garda for this recipe. Particularly recommend a Garda Classico Chiaretto Doc produced by Costaripa. Molmenti, This is the name of the wine, It is characterized by its freshness and comes with hints of white fruits, Rossi and vanilla. Its taste is fruity and persistent.

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3 comments

Ash- foodfashionparty@blogspot.com June 20, 2013 at 19:21

I’ve tried squid ink pasta, but not this, so colorful…

Reply
Sicilians creative in the kitchen June 20, 2013 at 23:34

Thank you, Ash, This recipe has been a little bit complicated to prepare, but gave me a lot of satisfaction

Reply
Sicilians creative in the kitchen June 22, 2013 at 00:21

This is typical from Sicily but also from Veneto: the black color is full of taste…

Reply

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