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Seafood Ravioli

On the night we went to ‘Clipper', Walter Zoppi had a special of seafood ravioli, which he encouraged us to eat. I'm glad he did, because the ravioli were not only delicious, but they looked wonderful on the plate; a mix of black and white squares covered with the seafood sauce. If you want to do this properly, you'll need to make the ravioli yourself, which isn't hard, just time consuming.

Serves:  4

Ingredients:


250 gr of mixed seafood. For example; prawns, squid, octopus, mussels, crab claws, a little white fish. Reserve the squid ink.
Tomato passata
Olive oil
Glass of white wine
Salt and peppe.

For the ravioli. .
.

500 gr plain white flour.
4 large eggs
Salt
Water.

Method

For the sauce.

Stir fry the seafood in a large skillet with the white wine. When cooked remove the seafood from the liquid in the pan and chop it finely. Set aside. Heat the skillet again, adding two cupfuls of tomato passata and stir, reducing the sauce. When it thickens, add 3 ounces of olive oil and stir to combine the oil and the sauce.

For the ravioli.

Place half the flour on a board and make a volcano shape. Break two eggs into the hollow and work the flour into the eggs. It should make a very firm dough. If it's too sticky, add more flour. If it's too stiff, add a little water.
Repeat the above with the rest of the flour and eggs, this time adding the squid ink. Roll out the two dough balls – one white, one black – into thin sheets. The more you work the dough, the better the pasta will be. Try to make two equally sized sheets.

Lay the black sheet on a floured board and use a teaspoon to place a little seafood mix at 2 inch centres. Place the white sheet on top. Use a sharp knife to cut the pasta into squares with the seafood in the centre of each square. Use the tines of a fork to seal the edges of each raviolo.

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