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06 March 2014
ricetta raviolone ripieno di broccolo romano
snaidero_1

RAVIOLONE FILLED WITH BROCCOLI IN A ROMAN SOUP

I ripieni che si possono utilizzare per i ravioli sono davvero tanti: in questa ricetta vi suggeriamo quello classico di verdure, per un primo piatto della tradizione!

There is nothing more enjoyable and inviting than a nice, relaxing lunch. For a lunch lunch option, we offer you a nice plate of stuffed pasta.

INGREDIENTS:
PASTA
400 g flour
4 egg yolks
2 eggs
1 teaspoon of oil
extra virgin olive oil
1 pinch of salt

FOR FILLING:
300 g broccoli washed and cleaned
1 clove of garlic
peel of ½ lemon
1 bunch of parsley
1 stalk of celery
salt
extra virgin olive oil

FOR THE FISH:
1.5 kg of fish (your choice, hake, sole etc)
1 leek
1 bunch of parsley
1 stalk of celery
salt
extra virgin olive oil

PREPARATION:
Steam the cleaned broccoli florets for 25 minutes. After cooking, check that the stalk of the broccoli is cooked. Once cooled, mix the broccoli in with the lemon zest and chopped thyme. Season with salt and add a little bit of oil. Fill a pastry bag with the mix. Open the flour on a pastry board and add beaten eggs. Add oil and salt. Mix everything together to form a dough. Let it rest for an hour in the refrigerator covered with a layer of film. After the necessary time, pull the dough and cut out disks of 5cm in diameter. Place the filling in the center of each disk and replace it with another circle of dough, attach at the edges. Fillet the fish. Heat a pan, add olive oil to cover the bottom. Combine and toast the bones and head of the fish. Add celery, leek and parsley. Cook for 5 minutes over low heat, then add 1 and a half cups of cold water. Cook for 20 minutes to boil, occasionally eliminating foam. Filter the solution through a mesh strainer Season with salt. Strip the fish, discarding skin and cartilage. Drizzle the fillet of fish with olive oil and salt and chopped parsley. Boil in water with the ravioli for 5 minutes. Serve with a ladle of broth and fresh chopped parsley.

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