Seafood Ravioli with Orange-Saffron Sauce
| Yield: | 1 Servings |
| Categories: | Pasta |
| FILLING | ||
| 3/4 | lb | Shrimp in shells (3/8kg) |
| 3/4 | lb | Halibut (3/8kg) |
| 2 | lb | Clams (1 kg) |
| 2 | tb | Virgin olive oil |
| 1 | ts | Dried oregano |
| 1 | tb | Parsley, chopped |
| Fresh ground pepper | ||
| 2 | c | White wine (480ml) |
| 2 | Cloves garlic | |
| Pickling spice | ||
| SAUCE | ||
| 2 | md | Onions, diced |
| 10 | Cloves garlic, minced | |
| Shrimp shells | ||
| 12 | md | Tomatoes, peeled, seeded & diced |
| g | Zest & juice of two oranges | |
| 1 | ts | Saffron threads |
| 1 | c | White wine (240ml) |
| 2 | Or 3 sprigs fresh thyme | |
| 2 | Bay leaves | |
| 6 | Peppercorns | |
| 3 | tb | Oil |
| Poaching liquid & clam broth | ||
| 3 | To 4 tablespoons rice flour |
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