Black ravioli stuffed with swordfish “with vegetables”

Procedure

Prepare the dough: put on a spianatoi flour, the grits, the egg, Salt. Squeeze the bladder that contains the squid ink and add it to the dough. Knead all up to obtain an elastic and homogeneous compound. Cover with plastic wrap and let rest 30 minutes. Meanwhile, preheat the oven to 200 degrees. When the temperature has reached, Bake the Eggplant, wash and entire, using a pan covered by baking paper. Cook 45 minutes. Divide the eggplant into two parts, remove the pulp and pass through a mixer with mint, Salt, pepper and oil, until the mixture is thick and smooth. Set aside.

While the Eggplant is in the oven, with a knife dicing the workpiece remaining eggplant. Place in a colander. Add salt, with a weight over eggplant, to make it lose vegetation water. Wait 30 minutes. Using the blotting paper, dry the diced eggplant. Flour and fry in hot oil (160 degrees) until they are crisp and golden brown.

For delicious swordfish: chopping onions, take slice celery, the olives, Capers. In a pan, add oil, onion and celery. Cook over medium heat, 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, prepare the dough for ravioli: must be thin but not too, because the filling is 'heavy'. With the help of a pastry cup or with the appropriate tool to cut the dough, make four large ravioli of the form that you prefer (I made it square, but they are beautiful and are also easier to achieve if the shape is a half-moon). Crumble the swordfish, mix with the chopped olives, Capers, celery and onion (without putting too much liquid sauce). 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. Drain al dente and season with a little oil. Serve ravioli greedy, garnishing the dish with a little of elapsed sauce, The Eggplant, a few mint leaves, the fried eggplant and some curls of baked ricotta.

MATCHING: We choose a rosé wine of the Garda for this recipe with varied tastes. In particular, we recommend a Valtènesi Chiaretto Doc produced by the Costaripa company. "Molmenti", This is the name of the wine, It is characterized by its freshness and gives hints of white fruits, red fruits and vanilla. Its taste is savory and the finish is persistent.