Taste of fish ravioli with dried perch roe
For 12 people
For the cuttlefish ink ravioli filled with angler-fish mousse
250 g of plain flour
2 eggs
5 g of cuttlefish ink
1 spoonful of extra virgin olive oil
100 g of angler-fish cut into cubes
80 g of cream
½ a courgette cut into cubes (the skin)
½ an egg white
25 ml of white wine
salt and pepper
For the spinach ravioli filled with smooth turbot mousse
250 g of flour
2 eggs
25 g of spinach purée
1 spoonful of extra virgin olive oil
100 g of smooth turbot cut into cubes
80 g of cream
¼ of a carrot cut into cubes
½ an egg white
25 ml of white wine
salt and pepper
For the saffron ravioli filled with salmon mousse
250 g of plain flour
2 eggs
100 mg of saffron powder
1 spoonful of extra virgin olive oil
100 g of salmon cut into cubes
80 g of cream
20 stems of finely chopped chives
1 egg white
25 ml of brandy
salt and pepper
For the tomato ravioli filled with tuna mousse
250 g of plain flour
2 eggs
25 g of concentrated tomato
1 spoonful of extra virgin olive oil
100 g of tuna cut into cubes
80 g of cream
½ a peeled red pepper cut into cubes
½ an egg white
25 ml of white wine
salt and pepper
For the garnish
dried perch roe (the whole eggs of a wild fish, marinated in coarse sea salt for 2 hours, cleaned and hung in a dry, ventilated place to dry for a week)
butter
For the cuttlefish ink ravioli
Beat the eggs with the cuttlefish ink and the oil, make a fountain of flour on a wooden board and pour the egg mixture into the middle. Knead by hand until you have a smooth dough, place it in a bowl, cover with cling film and leave to rest in the fridge for 1 hour.
Blend the angler-fish, transfer it to a bowl, add the blanched courgette, egg white, salt, pepper and cream, mixing thoroughly; complete with the wine. Return to the fridge until ready to use.
For the spinach ravioli
Beat the eggs with the spinach and the oil, make a fountain of flour on a wooden board and pour the egg mixture into the middle. Knead by hand until you have a smooth dough, place it in a bowl, cover with cling film and leave to rest in the fridge for 1 hour.
Blend the turbot, transfer it to a bowl, add the blanched carrot, egg white, salt, pepper and cream, mixing thoroughly; complete with the wine. Return to the fridge until ready to use.
For the saffron ravioli
Beat the eggs with the saffron and the oil, make a fountain of flour on a wooden board and pour the egg mixture into the middle. Knead by hand until you have a smooth dough, place it in a bowl, cover with cling film and leave to rest in the fridge for 1 hour.
Blend the salmon, transfer it to a bowl, add the chopped chives, egg white, salt, pepper and cream, mixing thoroughly; complete with the brandy. Return to the fridge until ready to use.
For the tomato ravioli
Beat the eggs with the concentrate and the oil, make a fountain of flour on a wooden board and pour the egg mixture into the middle. Knead by hand until you have a smooth dough, place it in a bowl, cover with cling film and leave to rest in the fridge for 1 hour.
Blend the tuna, transfer it to a bowl, add the cubed pepper, egg white, salt, pepper and cream, mixing thoroughly; complete with the wine. Return to the fridge until ready to use.
Divide each type of pasta into 2 equal parts. Run them through the pasta machine on a low speed to obtain fine pasta sheets and lay them on a lightly floured board. Position small portions of filling on the first, dampen with a little water and cover with the second. Cut the ravioli into a square shape and seal them using a fork.
Cook the ravioli in salted boiling water and drain them. Meanwhile, melt a little butter in a large frying pan, add the ravioli with a little cooking water and stir.
Arrange the ravioli on an oval plate in the following order: cuttlefish ink. spinach, saffron and tuna (tasting them in rising order), then sprinkle with dried perch roe and serve.
