Ravioli with Seafood and a Vegetable Cream from a Culinary Trip in Italy

June 29, 2020  |  By Peg Kern
Filed Under

Ravioli with Seafood and a Vegetable Cream from a Culinary Trip in Italy

View of Polignano during your cooking vacation in PugliaThis recipe from Chef Leonardo of the Masseria Appidè in Puglia respects the purity of the ingredients from this wonderful region.

Learn more about our cooking vacations in Puglia.

Ravioli with Lobster, Prawns, and a Vegetable Cream

Serves: 4
Prep time: 60 minutes
Cook time: 8 minutes
Cook method: Boil, Sauté

Ingredients for the pasta:Fresh ravioli pasta made during a cooking vacation in Italy

  • 2 lb. 2 oz. flour
  • 6 eggs

Ingredients for the stuffing:

  • 18 oz. lobster pulp
  • 8.8 oz. shelled prawns
  • 7 oz. sole fillet
  • 7 oz. butter
  • 18 oz. milk
  • 3.5 oz. flour
  • 1 oz. minced parsley
  • 1 onion
  • 1 glass of Brandy
  • 3.5 oz. of extra virgin olive oil
  • salt and black pepper

Ingredients for the sauce:Raw prawns ready for a cooking class with The International Kitchen.

  • 7. oz. shelled prawns
  • 10.5 oz. little tomatoes
  • 1 garlic clove
  • 1 onion
  • basil
  • minced parsley
  • 1.8 oz carrots, first julienned and then diced into a brunoise
  • 1.8 oz. zucchini, julienned and then diced into a brunoise
  • salt and pepper
  • 16 little whole prawns

Instructions:

1. Prepare a thick bechamel.

2. Boil lobster and prawns’ tails in quite salted water.

3. Brown the onion with the remaining butter and oil in a saucepan, then add sole, minced lobster and prawns’ tails. Fry lightly and wet everything with Brandy.

4. Mince everything with a mixer and incorporate this content with the bechamel, then add parsley, salt and pepper.

5. Make two mm. egg-pasta sheets and put them on the kitchen counter. Then brush one egg-pasta sheet with a beaten egg and on the other egg-pasta sheet put some little stuffing heaps with a “sac a poches”, respecting a distance of three cm from one another, cover this egg-pasta with the brushed one and make them to adhere one another.

6. Cut the Ravioli with a small, zig-zag wheel.

View of a fishing boat in Puglia7. In a frying pan, brown  onion with oil and garlic, add first julienned and then diced into a brunoise vegetables, and whole shelled prawns. Cook everything for five minutes, then add little tomatoes, cut in four pieces, and the vegetable cream.

8. Boil the Ravioli in salted water, drain them in the frying pan, sprinkle them with parsley and after all compose the dishes, decorating them with little prawns!

Buon appetito!!!

By Peg Kern

Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best cooking vacations.

Find more photos, videos, food facts, and travel stories from The International Kitchen on Facebook, Instagram, Pinterest, Twitter, and YouTube.

Originally published January 29, 2010.


Print This Page

Comments are closed.