Ravioli with red fish and green sauce

[Dough:]

Ravioli with red fish and green sauce

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
Flour premium	250,0
Durum flour for pasta	250,0
salt	pinch
egg	5 pieces
fish red fillet	600,0
cod fillet	300,0
cream 20%	50 ml
smoked paprika	taste
thyme	taste
ground pepper	pinch
salt	taste
frozen green peas	400,0
leek	1 stem white part
cream 20%	150-200 ml
Sugar sand	pinch

Cooking method

• Dough: Using a hook in a kitchen machine, knead the dough from flour, eggs and salt, knead at minimum speed, roll the dough into a ball, wrap it tightly with foil and let it rest in the refrigerator while we make the minced meat.
• Filling. Put red and white fish, a pinch of sugar, ground black pepper, smoked paprika flakes, thyme into the bowl of the food processor. Be careful with spices, they should not block the taste of the fish, beat in a food processor with knives, add cream. Adjust the amount of cream according to the consistency of the minced meat; you should get a mousse that is softer than the cutlet mince, but not liquid. Let it stand for 5 minutes. We taste the minced meat, adjust the salt and sugar.
• We roll out the dough into a tape, put it on a table sprinkled with flour and spread heaps of filling at regular intervals, stepping back from the outer long edge of 1.5 cm.Like ... We go through with a brush moistened with water around each lump of minced meat. Bend the dough in half over the long edge. With the blunt side of a mold of a suitable size, expel the air around each piece of minced meat. ... We press the dough along the perimeter of the minced meat and cut it with a special wheel. ... I cut with the newly bought from Tescom - it's not very good for me, but I will try. We check the integrity of the seams, cut off the excess and cook for 3 minutes after surfacing in a large amount of salted water. It is better to cook in small portions.
• Sauce... Blanch the peas for 2-3 minutes, put them on the drushlag. Cut the leeks, the white part, thinly into half rings and sauté in a mixture of butter and vegetable oil until slightly golden brown. Load the peas, onion and cream into a blender, beat, add the cream until the consistency of a liquid sauce. Taste for salt, you can add a little salt and pepper. Rub the sauce through a sieve (this is ideal, but this time I was lazy) Pour into a deep saucepan, Put on low heat, immerse the ravioli in the sauce and cook for a minute or two. Serve and enjoy. Bon Appetit!

The dish is designed for

Lot

Time for preparing:

1 hour

Cooking program:

Handles, Kenwood kitchen machine, stove

Note

The recipe was spied on a Kenwood masterclass by Elizaveta Krylatova. Authorship of her recipe. For me, the sauce and the method of forming dumplings became a discovery. I hope my experience is useful to someone

[Olga]

Olga, I will try, very interesting, I want to do it with fish for a long time. Why are there so many eggs in the dough? How does this affect the taste? I do with water or milk. What is the difference in taste? I would like to try.

According to the standard, Italians have 1 egg per 100 grams of flour - and no water is added

Yes, I know Italian recipes and pasta and ravioli, just more often I do it on the usual dumplings. Also made entirely from semolina with olive oil. Very good too.

[proshka]

proshka, Tatiana has already answered. Tried more semolina - the dough starts to crumble. While flour does a lot, try it without water.

[Olga]

OlgaWhy are there so many eggs in the dough? How does this affect the taste? I do with water or milk. What is the difference in taste? I would like to try.

proshka, Inna, let me add: such a dough for homemade noodles in our family was also used for beshbarmak, an egg, salt and flour, how much it takes, it turns out tight, it is difficult to roll it by hand, but we really like the result - the noodles from it do not sour , does not creep, and noodles are felt on the bite, juicy on beshbarmak, elastic, a thin layer of dough is felt when biting off. I don't know if it's clear, but we really like this option, but someone loves soft juices and scolds such a dough)))))). Roll it out very thinly, dry it on newspaper, you could read the newspaper through a layer of test a.
I hope the author does not scold me for the explanations

[L]

L, thank you, I only heard about beshbarmak, but did not eat ... Probably tasty. in my childhood, my mother sometimes made noodles with a circle of dough, sprinkled with flour, rolled into a loose roll and cut. I really liked the loose snails on the newspaper ... I touched them. And you can come and speak to me

[Olga]

Olga, thanks a lot for the recipe! To my shame, I never made a fish filling. And e from laziness - with fish we have tension. And if you manage to get it, then it's a pity to mill. And I will also take note of the sauce recipe!

[Tumanchik]

Tumanchik, not at all, but fish dumplings are delicious ...