Beet Ravioli Stuffed with Amberjack on Buffalo Cream

Name: Beet Ravioli Stuffed with Amberjack on Buffalo Cream
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 5.3 oz (150 grams) cooked red beet; 1 1/4 cups (150 grams) all-purpose flour, plus more as needed; 2/3 cup (100 grams) semolina flour; 1 large egg; Salt, to taste; 7 oz (200 grams) fresh amberjack fillet; 1 medium potato; as needed Extra-virgin olive oil,; Salt, to taste; Chives, to taste; 7 oz (200 grams) buffalo milk mousse or whipped buffalo ricotta; 2/3 cup (150 ml) heavy cream

MastroGourmet @MastroGourmet

Napoli

A colorful, nutritious, and flavorful first course.

MastroGourmet @MastroGourmet

Napoli

A colorful, nutritious, and flavorful first course.

Saved

Ingredients

1 hour

Serves 4 servings

For the pasta
5.3 oz (150 grams)cooked red beet
1 1/4 cups (150 grams)all-purpose flour, plus more as needed
2/3 cup (100 grams)semolina flour
1large egg
Salt, to taste
For the filling
7 oz (200 grams)fresh amberjack fillet
1medium potato
as neededExtra-virgin olive oil,
Salt, to taste
Chives, to taste
For the cream
7 oz (200 grams)buffalo milk mousse or whipped buffalo ricotta
2/3 cup (150 ml)heavy cream

Saved

Steps

1 hour

1
2

Boil the potato in plenty of water. Puree the beet and mix it with the flours, egg, and a pinch of salt.
3

Knead the beet and flour mixture until smooth, then wrap in plastic wrap. Refrigerate for at least 30 minutes.
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.
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.
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.
7

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