The grouper ravioli, even if they may seem difficult to prepare, are actually very simple and do not require much time in the kitchen. The final result will be something surprising that will make even the most discerning palates lick their chops. To be clear, the grouper ravioli are a unique dish for true connoisseurs and rest assured that if you have even young children at home, they will not resist the delicacy of this delight.
Let’s read how to make them.
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 533.04 (Kcal)
- Carbohydrates 78.14 (g) of which sugars 8.76 (g)
- Proteins 33.63 (g)
- Fat 11.11 (g) of which saturated 4.89 (g)of which unsaturated 2.76 (g)
- Fibers 3.14 (g)
- Sodium 361.95 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/3 cups all-purpose flour
- 4 eggs
- 1.1 lbs frozen grouper
- 4 cups cherry tomatoes
- 2.5 tbsp butter
- 2 cloves garlic
- A few leaves basil
- 1 tsp oregano
- 1 tsp thyme
- 1 glass dry white wine
- 1 lemon
- A few capers
- A few sprigs parsley
- 1 pinch black pepper
- 2 g salt
- 1 pinch cornstarch
- 1 leek
Tools
- 1 Pasta Machine Pasta Maker
- 1 Cutting Board
- 1 Pot
- 1 Pan
Dough for the Ravioli
Let’s start making the ravioli dough
To start making the grouper ravioli, first of all, prepare the dough for the ravioli.
To do this, vigorously mix the flour with the eggs first in a bowl and then on a work surface until it forms a smooth, homogeneous ball. Then let it rest for about 30 minutes covered with a cotton towel or the bowl itself.
First of all, make a sauté with two cloves of garlic in their skins, a couple of parsley stems, and a few capers to flavor the extra virgin olive oil.
After sautéing the garlic, capers, and parsley sprigs for a few seconds, add the grouper fillets, and after browning them on both sides, deglaze with white wine.
After allowing the alcohol content of the wine to evaporate, add the juice of an organic lemon.
At the same time as adding the lemon, add the thyme and let it cook for about ten minutes to cook the grouper well.
Then I removed the grouper and with a pinch of cornstarch, I thickened all the cooking liquids to put the grouper back and complete its cooking.
After thickening the cooking liquid with cornstarch or cornflour, we put only the grouper back in the pan without capers or anything else, and with a plastic ladle, we try to break it to make it into pieces as if it were a fish ragout.
Finally, I gather the grouper in a small bowl and grate the zest of the organic lemon, mix everything and temporarily set aside.
Now, in the same pan where we cooked the grouper, without cleaning it, I melted plenty of butter and sautéed a clove of garlic in its skin.
Meanwhile, I cut all the cherry tomatoes in half and added them to the pan to cook for about ten minutes over high heat until the excess water from the cherry tomatoes has evaporated.
Finally, with the heat off, I removed the clove of garlic and added just enough dried oregano.
Summing up, first we made the ravioli dough, then the grouper filling, the sauce for seasoning, and now we take the dough again and form the ravioli.
To do this, first make a sheet, place the grouper with a spoon, cover with another sheet, and with a pastry cutter, cut the sheet into a circle and seal the circumference with a fork.
While preparing all the ravioli, we will have put the pasta water to boil to be ready when we have closed the last ravioli.
Finally, after having boiled the ravioli for about 5 minutes, we toss them in the previously prepared cherry tomato sauce to flavor everything.
Finally, the grouper ravioli are ready and after plating, I added fresh leek cut into very thin strips.
Bon appétit from Dadcook!
FAQ (Questions and Answers)
Do I have to use all-purpose flour to make the ravioli?
No, to make the ravioli, like any other type of homemade pasta, you can use either white flour or re-milled semolina. Depending on the result we want to achieve, we use the ideal type of flour.
In this case, I wanted to make ravioli that are very soft to the touch.Can I use another type of fish for the filling?
Yes, you can use another type of fish, such as sea bass, cod, bream, or any fish you prefer.
