A dish that absolutely cannot be missing on special occasions and in Sunday recipes is stuffed pasta, and in particular ravioli. There are endless variations, from vegetable-only fillings to meat, but the ones I prefer are definitely those with a fish filling. And don’t think they’re a dish you can only enjoy at a restaurant because they’re too complicated. Don’t worry — I won’t make you tackle a ravioli dough recipe that requires long preparation; I’ll simply recommend a sauce that pairs well so you can cook them at home and create an elegant, refined first course to impress your guests. And don’t feel too guilty if you buy ready-made ravioli from a pasta maker — it’s a venial sin we all commit, even restaurant chefs, because we don’t always have the time or the desire to make them!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4 PEOPLE
- Cuisine: Italian
Ingredients
- 21 oz fish ravioli (I buy them from Pastificio Leonardi)
- 11 oz clams
- 4 Pachino cherry tomatoes (or datterini)
- 1 clove garlic
- 1 bunch parsley
- 2 tbsp extra virgin olive oil
Preparation
First of all, it will be essential to clean the clams carefully because any traces of sand would inevitably ruin your dish. Place them in a large container and cover them with water (at least 1/2 inch above the clams), add 2 tbsp of fine salt and let them rest for 1 hour. Rinse them under cold running water and repeat the operation a second time. Rinse them again under water.
At this point, take a deep nonstick skillet, put the clams in it and place it over high heat, waiting for them to open. Discard any that do not open, as that means they may contain sand or impurities inside. Let them cool slightly. When ready, shuck them, leaving a few whole for garnishing the plate. Strain the cooking liquid to remove any remaining sand. Wash the parsley and finely chop it together with the garlic clove. In a pan, add the olive oil and the chopped mixture and lightly sauté. Add the Pachino cherry tomatoes cut into quarters, and let them infuse for 2–3 minutes before adding the clams. Mix thoroughly and cook for another 2 minutes, adding 2 tbsp of the previously reserved clam cooking liquid. Clams are usually quite salty already, but taste them and add salt if necessary.
Meanwhile, bring a large pot of salted water to a boil. When it’s ready, cook the ravioli — they normally require 3–4 minutes maximum. Drain them while still slightly al dente. Gently toss them (otherwise they might break) over high heat in the pan with the sauce for 2 minutes. Serve immediately with a drizzle of raw olive oil and garnish with parsley leaves.
Notes
Since the ravioli filling is very delicate when it’s fish-based, I prefer not to add other strong flavors or spices so as not to overpower it. If you like heat, you can sprinkle a bit of black pepper or, alternatively, some chili pepper previously chopped and sautéed. Regarding fresh pasta, since you’ll be buying it ready-made, I recommend relying on an artisanal pasta maker who will surely pay more attention to ingredient selection and preparation. Personally, I turn to Pastificio Leonardi of Genoa (Mercato Orientale and Piazza Giusti), present on the market for years with fresh, genuine products made the old-fashioned way; their fish ravioli recipe is secret and guarded for years, and it will surely win over your palate. http://www.pastificioleonardi.it/home/
