Basic information

Name: Seafood ravioli with orange-saffron sauce

Yield: 1

Categories pasta, ceideburg 2

User: matiaspalomec@gmail.com

Ingredients

Sauce

 6 
 Peppercorns
 3 Tbs
 Oil
 3 
 To 4 tablespoons rice flour
 2 medium
 Onions, diced
 2 
 Or 3 sprigs fresh thyme
 2 
 Bay leaves
 12 medium
 Tomatoes, peeled, seeded & diced
 10 
 Cloves garlic, minced
 1 tsp
 Saffron threads
 1 c
 White wine (240ml)
  g
 Zest & juice of two oranges
  
 Shrimp shells
  
 Poaching liquid & clam broth

Filling

 3/4 lb
 Shrimp in shells (3/8kg)
 3/4 lb
 Halibut (3/8kg)
 2 lb
 Clams (1 kg)
 2 c
 White wine (480ml)
 2 Tbs
 Virgin olive oil
 2 
 Cloves garlic
 1 tsp
 Dried oregano
 1 Tbs
 Parsley, chopped
  
 Fresh ground pepper
  
 Pickling spice

Instructions:

You guys over on the right coast should be able to find all this at hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.), developed this recipe. Buy or make your own saffron ravioli dough to stuff with this delectable combination of Spanish flavors.

Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside.

SAUCE:

SPECIAL
REQUIREMENT: cheesecloth, parchment paper, rice flour.
Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Saute onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and saute for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an additional 15 minutes.

TO ASSEMBLE:
Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic.

TO COOK:
Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce.

From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

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