Monkfish ravioli in clam sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Prawns
0.1 kg
Parsley
10.0 g
Garlic, bulb
2.0 ud
Monkfish
0.2 kg
Sauce americaine
0.1 l
Clams
0.5 kg
Plain flour
0.02 kg
Table salt
5.0 g
Extra virgin olive oil
0.1 l
Chives
8.0 g
Patissiere flour
0.28 kg
Table salt
5.04 g
Water
0.092 l
Leek
0.027 ud
Tomato
0.013 kg
Rice
0.004 kg
Langoustine
0.007 kg
Table salt
0.5 g
Sunflower oil
0.002 l
Elaboration
For the pasta (6 ravioli per portion):
- Prepare fresh pasta sheet.
- Place a sheet in a ravioli mould, previously floured.
- Save another sheet to cover the ravioli once stuffed.
For the stuffing:
- Peel and cut the garlic and parsley into brunoise (save half of it for the sauce).
- Peel and finely cut the prawns.
- Clean and cut the monkfish into portions the same size as the prawns.
- Sauté the garlic together with the monkfish and add the prawns and chopped parsley.
- Bend with a little sauce americaine, thicken and season.
Stuff the ravioli along with the mould:
- Brush the pasta sheet that is stuffed with beaten egg.
- Fill the gaps of the ravioli mould and cover with the other pasta sheet brushed with beaten egg, in order to seal the borders of each ravioli, press and use the remaining pasta if needed.
- Gently remove each ravioli from the mould.
SET UP
- Prepare the sauce:
- Heat the garlic in oil, add the clams and the flour.
- Cover with fumet, add the parsley and some saffron threads.
- Let cook covered until clams open.
- Boil the ravioli and strain.
- Add the ravioli to the sauce and bring to the boil.
- Place the ravioli onto the centre of the plate and the clams on the side and decorate with some chives.
Nutritional information (1 portion)
Energy
531.19
kcal
Carbohydrates
61.63
g
Proteins
16.64
g
Lipids
22.44
g
Fiber
7.16
g
Saturates
3.33
g
Monounsaturated fatty acids
14.13
g
Polyunsaturated fatty acids
3.3
g
Cholesterol
38.27
mg
Calcium
181.16
mg
Iron
6.67
mg
Zinc
3.38
mg
Vitamin A
171.25
ug
Vitamin C
39.2
g
Folic acid
151.16
ug
Salt (Sodium)
920.32
mg
Sugars
11.89
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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