Ravioli - Roasted Agave Fennel & Ricotta Recipe
Diced Salmon, Cockle Clams, Asparagus, Capers, Tomatoes, Lemon Cream Sauce, Pecorino & Parsley
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Ingredients
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Ravioli Filling
Method
Preparation of Ravioli
- 1
Make the Ravioli Dough
In a mixing bowl, combine flour and eggs to form a dough. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a skillet, sauté the asparagus until tender. Add diced salmon, cockle clams, capers, and cherry tomatoes. Cook until salmon is opaque and clams are open. Stir in ricotta, roasted agave fennel, lemon zest, salt, and pepper. Mix well and let cool.
- 3
Roll Out the Dough
After resting, roll out the dough on a floured surface until thin. Cut into squares or circles for ravioli.
- 4
Fill the Ravioli
Place a spoonful of filling in the center of each dough piece. Moisten the edges with water, fold over, and seal tightly.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the top. Remove with a slotted spoon.
- 6
Prepare the Lemon Cream Sauce
In a saucepan, heat heavy cream and add grated Pecorino cheese until melted. Stir in lemon juice and season with salt and pepper to taste.
- 7
Serve
Plate the ravioli, drizzle with lemon cream sauce, and garnish with fresh parsley.
