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Seafood ravioli with truffle

Difficulty:
1 hour
4 persons
Ingredients
  • 200gr 00 flour
  • 100gr re-milled semolina
  • 3 eggs
  • 200gr scallops
  • 200gr prawns
  • Truffle carpaccio
  • Truffle oil
  • Butter
  • Marjoram
  • Salt

Preparation of the recipe

1

Mix 00 flour and re-milled semolina, add the eggs and knead the ingredients into a smooth dough. Cover the dough and let it rest.

2

Wash and clean the scallops and the prawns.

3

Chop them, add a drizzle of truffle oil and a pinch of salt and mix the ingredients.

4

Roll out the dough into a thin sheet.

5

Use a pastry ring to obtain rounds.

6

Fill half of them with the scallops and prawns’ mixture.

7

Use the other half to cover and close the ravioli. Use the help of your hands to warm up the dough.

8

Cook the ravioli in boiling salted water for 6-7 minutes.

9

In the meanwhile, melt a knob of butter in a pan, with a sprig of marjoram.

10

Drain the ravioli in the pan and mix delicately with the butter for a couple of minutes.

11

Serve your ravioli adding the Casa Rinaldi truffle carpaccio.