RAVIOLI WITH NERO BEPPINO RICE FLOUR STUFFED WITH CERNIA FISH AND VEGETABLES
Ingredients:
- 200 g Nero Beppino Rice Flour
- 120 g of egg white
- 2 tablespoons of white wine, replaceable with water
- 150 g of Cernia fish
- 100 g of Green beans
- 50 g of Peas, also frozen
- 1 Zucchini
- 3 tablespoons of rice oil, or corn oil
- 3 g of lemon peel
How to prepare it
Mix the flour and the egg white, operating for 15/20 seconds if using a robot, adding 1/2 tablespoons of white wine or water if necessary. Collect the dough into a ball and let it rest for at least 20/30 minutes. In the meantime, peel the vegetables, cut the courgette and green beans into cubes, sauté them for about ten minutes in a pan with a drizzle of oil. At the end add a grated lemon peel.
Cook the grouper fillet in a pan for a couple of minutes with a drizzle of extra virgin olive oil and the chopped garlic. Add the tomato, a pinch of salt and a pinch of pepper and cook everything again over low heat for 5 – 6 minutes until the sauce has congealed and thickened, add the chilli and parsley. Allow the filling to cool and with the help of a fork, crush the mixture to obtain a homogeneous mixture.
Roll out the dough to obtain a thin threshold, then with a medium pastry cutter cut the base of the ravioli, stuff them with the vegetables and Cernia ragout and close them in a triangle. Cook the ravioli in abundant salted water. Serve them decorating with the remaining vegetables and a further grated lemon peel.
BUON APPETITO!
Mamma Rosetta
How to prepare it
Mix the flour and the egg white, operating for 15/20 seconds if using a robot, adding 1/2 tablespoons of white wine or water if necessary. Collect the dough into a ball and let it rest for at least 20/30 minutes. In the meantime, peel the vegetables, cut the courgette and green beans into cubes, sauté them for about ten minutes in a pan with a drizzle of oil. At the end add a grated lemon peel.
Cook the grouper fillet in a pan for a couple of minutes with a drizzle of extra virgin olive oil and the chopped garlic. Add the tomato, a pinch of salt and a pinch of pepper and cook everything again over low heat for 5 – 6 minutes until the sauce has congealed and thickened, add the chilli and parsley. Allow the filling to cool and with the help of a fork, crush the mixture to obtain a homogeneous mixture.
Roll out the dough to obtain a thin threshold, then with a medium pastry cutter cut the base of the ravioli, stuff them with the vegetables and Cernia ragout and close them in a triangle. Cook the ravioli in abundant salted water. Serve them decorating with the remaining vegetables and a further grated lemon peel.
BUON APPETITO!
Mamma Rosetta
Nero Beppino Rice Flour
Wholegrain and aromatic, stone milled red flour
Naturally gluten free.
