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Beet Ravioli Stuffed with Amberjack on Buffalo Cream
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Ravioli di barbabietola ripieni di ricciola su crema di bufala
A picture of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.

Beet Ravioli Stuffed with Amberjack on Buffalo Cream

MastroGourmet
MastroGourmet @MastroGourmet
Napoli

A colorful, nutritious, and flavorful first course.

A colorful, nutritious, and flavorful first course.

Read more

Beet Ravioli Stuffed with Amberjack on Buffalo Cream

MastroGourmet
MastroGourmet @MastroGourmet
Napoli

A colorful, nutritious, and flavorful first course.

A colorful, nutritious, and flavorful first course.

Read more
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Ingredients

1 hour
Serves 4 servings
  1. For the pasta
  2. 5.3 oz (150 grams)cooked red beet
  3. 1 1/4 cups (150 grams)all-purpose flour, plus more as needed
  4. 2/3 cup (100 grams)semolina flour
  5. 1large egg
  6. Salt, to taste
  7. For the filling
  8. 7 oz (200 grams)fresh amberjack fillet
  9. 1medium potato
  10. as neededExtra-virgin olive oil,
  11. Salt, to taste
  12. Chives, to taste
  13. For the cream
  14. 7 oz (200 grams)buffalo milk mousse or whipped buffalo ricotta
  15. 2/3 cup (150 ml)heavy cream
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Steps

1 hour
  1. 1

    A picture of step 1 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
  2. 2

    Boil the potato in plenty of water. Puree the beet and mix it with the flours, egg, and a pinch of salt.

    A picture of step 2 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
    A picture of step 2 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
    A picture of step 2 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
  3. 3

    Knead the beet and flour mixture until smooth, then wrap in plastic wrap. Refrigerate for at least 30 minutes.

    A picture of step 3 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
  4. 4

    Clean the amberjack: remove scales, skin, and bones, then cut into small cubes. Sear in a skillet with a little olive oil. Flake the fish and potato with a fork, then mix well until you have a uniform filling.

    A picture of step 4 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
    A picture of step 4 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
    A picture of step 4 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
  5. 5

    Roll out the pasta dough. Place a teaspoon of filling and a little chives on the dough, then cover with another sheet of pasta. Shape into ravioli.

    A picture of step 5 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
    A picture of step 5 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
    A picture of step 5 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
  6. 6

    Bring water to a boil and cook the ravioli. Meanwhile, melt the buffalo mousse in a saucepan with the cream, stirring until you have a smooth sauce. Strain the sauce if needed.

    A picture of step 6 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
    A picture of step 6 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
  7. 7

    To serve, spoon the buffalo cream onto plates, arrange the ravioli on top, and garnish with chives.

    A picture of step 7 of Beet Ravioli Stuffed with Amberjack on Buffalo Cream.
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MastroGourmet
MastroGourmet @MastroGourmet
Published in the US on July 13, 2025 14:01
Napoli
Siamo Alessando e Sabrina. Compagni nella vita ed in cucina. Amanti della tradizione e dell'innovazione.IG @mastrogourmet
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