Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli ripieni con gamberetti e orata e conditi con crema di zucchine

Ravioli Stuffed with Shrimp and Sea Bream, Served with Zucchini Cream Sauce

Name: Ravioli Stuffed with Shrimp and Sea Bream, Served with Zucchini Cream Sauce
Cuisine: American
Ingredients: For the pasta dough; 1 2/3 cups all-purpose flour (200 grams); 2 eggs; For the filling: 10 1/2 oz small shrimp (300 grams); 7 oz sea bream fillets (200 grams); 2 medium potatoes; Salt; 1 egg white; 2-3 tablespoons grated cheese; 1/2 tablespoon breadcrumbs; For the fish stock; Fish scraps; Celery, carrot, onion; White wine; as needed Water; For the zucchini cream sauce; 1/2 onion; 2 zucchini; 2 medium potatoes; Olive oil; Fish stock; Salt; as needed Water

Rosanna Piemontese @cook_7981140

Vieste( Fg)

Ravioli Stuffed with Shrimp and Sea Bream, Served with Zucchini Cream Sauce

Rosanna Piemontese @cook_7981140

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Ingredients

For the pasta dough
1 2/3 cupsall-purpose flour (200 grams)
2eggs
For the filling: 10 1/2 oz small shrimp (300 grams)
7 ozsea bream fillets (200 grams)
2medium potatoes
Salt
1egg white
2-3 tablespoonsgrated cheese
1/2 tablespoonbreadcrumbs
For the fish stock
Fish scraps
Celery, carrot, onion
White wine
as neededWater
For the zucchini cream sauce
1/2onion
2zucchini
2medium potatoes
Olive oil
Fish stock
Salt
as neededWater

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Steps

1

Peel the shrimp and fillet the sea bream. Use the scraps to make the fish stock.
2

Place the scraps in a pot, deglaze with white wine and let it evaporate. Add celery, onion, carrot, and enough water. Cook for 30 minutes, then strain.
3

Sauté the shrimp and fish fillets in a little olive oil, deglaze with white wine, add a bit of fish stock, and cook for 20 minutes. Add the previously boiled and mashed potatoes. Blend the mixture and let it cool. Add the egg white, salt, grated cheese, and breadcrumbs, then mix well.
4

For the pasta dough, mix the flour with the eggs and let rest for 30 minutes. Roll out the dough and make the ravioli.
5

For the zucchini cream sauce, sauté the onion in a little olive oil, add the chopped zucchini and potatoes, fish stock, salt, and water if needed.
6

Cook for 20 minutes, then blend until smooth. Cook the ravioli for a few minutes, then finish them in the zucchini cream sauce.