FOR THE PREPARATION OF THE RECIPE RAVIOLI WITH SEAFLAVOR

• IF WE USE FRESH FISH

  we must clean the squid and cut them into rings, also clean the shrimps or prawns by removing the shell and the intestinal thread and thoroughly clean the mussels by removing the byssus.

  In a large pan, I put the crushed garlic clove with a couple of tablespoons of extra virgin olive oil and then pour in the mussels.

  Cover with the lid and wait those few minutes for the shells to open and then set aside cooked mussels and filtered cooking water.

• In a clean pan, I put a splash of oil, the chili flakes, and the tomato passata.

  I let it cook, seasoning with salt and pepper for 5/6 minutes.

  Then I add the squid rings, cover and let cook for another 5 minutes, always adjusting the seasoning of the sauce.

• I also add the shrimps or prawns, and after a few minutes, I complete the ravioli with seaflavor sauce by adding the mussels with a ladleful of their previously filtered cooking water.

  Then, after cooking this delicious seafood sauce, I proceed to cook the filled pasta today, the light spinach and ricotta ravioli.

• In a high-edged saucepan, I boil the ravioli in salted boiling water, drain them al dente and put them directly into the pan with the red sauce of shrimps, squid, and mussels.

  I keep the ravioli moist and add some freshly chopped parsley and toss the pasta, immediately composing the single plates.

  THE SEAFOOD SAUCE IS A BOMB…

  Enjoy your meal!

  Annalisa

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  IF WE USE FROZEN FISH we can simply brown a garlic clove, then remove it and add the shellfish, crustaceans, cooking them for a few minutes according to what is indicated on the average in the ready packages.

  We prepare the tomato sauce using a good product, and besides what I indicate, surely you have one you trust and use for your best homemade recipes… Then add the tomato sauce to the seafood, let it flavor for 5/6 minutes and use this sauce to dress the light spinach and ricotta ravioli.

  OPEN FISHERMAN’S RAVIOLO read → https://blog.giallozafferano.it/asilannablu/raviolo-aperto-alla-pescatora/

  
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