Basic information

Name:
Seafood ravioli with orange-saffron sauce
Yield:
1
Categories
Lang:
en
User:
matiaspalomec



Ingredients

Sauce

 Peppercorns
3 Tbs
 Oil
 To 4 tablespoons rice flour
2 medium
 Onions, diced
 Or 3 sprigs fresh thyme
 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
 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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