Triple Raviolo
ADHA
The King of Gnocchi
Our Chef in London
The dish I am proposing this month recalls the flat landscape of San Remo was I was born, actually on the Rock Path.
The colours and the flavours should remind one of the the seascapes of Western Liguria. This was one of my signature dishes when I was working at the “Locanda dell’Interprete” in Rome for several years.
This is how to make it.
For the fresh pasta dough you will need 125 gms egg yolks for 200 gms of strong flour and 50 gms of semolina. Add a few strands of saffron diluted in a little warm water; this adds colour. Knead the dough for about 10 minutes; it should be firm, not too soft. Leave to rest. Prepare the 3 different fillings.
Fry some mussels; when they open, remove the shells and finely chop the flesh.
Add a little mashed potato to the meat of a large crab.
For the squid, mince the flesh and cook for an hour in dry white wine ( Pinot, preferably) and adding towards the end a splash of Pernod for a smoky flavour.
Roll out the pasta dough finely and cut into “handkerchief” squares Place a little of each filling on the ravioli, but do not mix the fillings; they are to be kept separate. Cover with another square and pinch the ends together so that they are well sealed.
The Sauce.
Add some sea-urchin pulp to the fish broth, add some peeled, chopped and de-seeded tomatoes and a bunch of samphire. Adjust the seasoning.
Cook the ravioli in boiling water for 3 to 4 minutes and drain- Place one of each type on a white plate and pour the sauce over.
Adalberto Battaglia