How to make ravioli: a chef’s recipe
To surprise guests, try Chef Osvaldo Prezazzi’s signature ravioli (La Terrazza Gualtiero Marchesi at the Grand Hotel Tremezzo).
Ingredients for 6 people: egg noodles (100 g), green egg noodles (100 g), parsley (6 leaves), scallops (600 g), butter (120 g), dry white wine (100 ml), ginger juice (1 tablespoon) , salt and pepper (to taste).
Ingredients for Green Egg Paste: white flour (100 g), leaf spinach (80 g), egg (1 pc.), olive oil (½ tablespoon).
Ingredients for egg paste: white flour (100 g), egg (1 pc.), olive oil (½ tablespoon), salt.
Cooking method:
1. Wash and peel the spinach. Prepare leaves in salted water, drain and squeeze, chop finely and pass through a sieve. Sift flour, place egg, spinach, oil and salt in the center. Stir gradually until smooth. Leave the dough to “rest” for at least 2 hours, cover with a cloth. The same principle for making pasta without spinach.
2. Use a rolling pin to roll out a 3 mm thick layer of egg paste without spinach. Cut 12 squares 5 * 5 cm.Place a parsley leaf in the center of the 6 squares, cover with the other cut out dough squares and pass through the dough sheeter several times, first in one direction and then in the other, until you have a 1mm sheet.
3. Cut off several squares of pasta, about ten centimeters on each side, keeping the parsley leaf in the center. Roll out a 1 mm thick layer of green paste and cut out six 10 * 10 cm squares.
4. Cut scallops in half and season with salt and pepper. Peel fresh ginger root, grate, squeeze juice. Melt 20 g of butter in a saucepan, add scallops and cook for a few minutes, sprinkling with white wine, salt and pepper. The scallops must be temporarily removed from the pan. Add ginger juice and remaining oil to the resulting broth. Place the scallops back into the pot. Make the ravioli in salted boiling water.
Serving the dish: place a spoonful of sauce in the bottom of each plate, place the green ravioli, then the scallops with their sauce and cover with the pasta with parsley leaves inside.
Author: Zhanna Spiridonova.
Photo: press materials.
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