Ravioloni with grouper and paesana sauce - Ristorante Filippino Lipari
Ristorante a Lipari, Ristorante Isole Eolie, Cucina Eoliana, Ristorante Eoliano
1821
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Ravioloni with grouper and paesana sauce

Ravioloni with grouper and paesana sauce

Filippino reveals us step by step how to prepare its ravioloni with grouper.

Ingredients (6 servings)

For the filling
400 g fresh pasta
350 g grouper
1 tablespoon capers
parsley
A dash of red chilli
1 egg
1 tablespoon Parmesan cheese
1 wooden spoon fish stock

For the sauce
200 g grouper (on the side of the head)
½ tablespoon capers
4 tomatoes
1 tablespoon oil
parsley
chive
A dash of chilli
½ glass of white wine
¼ boiling water of the grouper

Preparation

Boil the grouper, scald the capers, chop together and mix with Parmesan cheese, salt, chilli, parsley and egg so as to create a dough for ravioli. For the sauce, chop the chive and brown it with oil, add the diced grouper, the sliced tomatoes, wine, the parsley, the capers, the chilli, dilute with water and reduce.
Finally, cook ravioli in hot water, mix them with the condiment in the pan and serve hot.