RAVIOLI WITH LEEK, RICOTTA AND CATFISH

Delicious Italian ravioli filled with leek, ricotta and catfish. It is very easy to prepare and the combination of white fish, creamy ricotta and aromatic thyme is unforgettable.
  • 2 Recipe - persons

Recipe - ingredients

  • FOR THE RAVIOLI LEAVES:
  • 7 oz flour
  • 2 oz semola
  • 3 eggs
  • Salt
  • OTHER INGREDIENTS
  • Olive oil
  • 1 garlic clove
  • 1 leek, green part removed and cut into rings
  • 1 tbsp white wine
  • 1/2 shallot, finely chopped
  • 4 sprigs of thyme
  • 5.2 oz catfish filet, skinless
  • 3.5 oz ricotta
  • juice of 1/4 lemon
  • Salt and pepper
  • 1 Egg Yolk
  • 2 oz butter

Recipe - how do you make it

Recipe - steps

  • 1 Mix the flour and semola together for the ravioli leaves. Place on a work surface and make a well in the centre. Add the eggs and salt to the well and knead the dough until it feels firm and elastic. Form into a ball, wrap in a damp kitchen towel and leave to rest in the fridge for 45 minutes.
  • 2 Meanwhile, heat 1 tbsp oil in a pan over medium-high heat. Add the leek and garlic. After a minute add the wine and let the leeks stew until soft. Then let it cool down.
  • 3 Heat the oil again and sauté the shallot in it. Fry half of the thyme and catfish for 2-3 minutes. Remove the fish from the pan and cut into small pieces. Drain on paper towels, then toss with the ricotta and leeks. Season with lemon juice and add salt and pepper.
  • 4 Roll out the dough and cut into desired shape. Cover half of the ravioli sheets with the fish mixture, leaving a 1/2 cm gap at the edge. Brush the edges of the leaves with egg yolk, place the other half of the leaves on top and press the edges together.
  • 5 Boil a pot with water. Cook the ravioli for 3-4 minutes. Melt the butter in a pan and add the remaining thyme. Then add the ravioli and cook for 2-3 minutes. Season with salt and pepper.