Black Ravioli with Sea Bream, Pistachio Pesto, and Seared Shrimp

Name: Black Ravioli with Sea Bream, Pistachio Pesto, and Seared Shrimp
Yield: Serves 4 servings
Ingredients: 3/4 cup all-purpose flour (100 grams); 3 tablespoons semolina flour (25 grams); 4 egg yolks; Squid ink; 1 tablespoon extra virgin olive oil; 5 1/4 ounces sea bream fillets (150 grams); 3 1/2 ounces yellow potatoes (100 grams); Parsley; 1 garlic clove; Salt; Pepper; as needed Extra virgin olive oil,; 7 ounces pistachios (200 grams); 1 ounce Parmesan cheese (30 grams); Zest of 1/2 lemon; 1/2 garlic clove; 1/2 cup extra virgin olive oil (100 grams); Salt; Pepper; 8 large shrimp; Extra virgin olive oil; Salt; Pepper; Brandy

Martina__Rami @cook_24105400

Cantagrillo

Black Ravioli with Sea Bream, Pistachio Pesto, and Seared Shrimp

Martina__Rami @cook_24105400

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Ingredients

Serves 4 servings

3/4 cupall-purpose flour (100 grams)
3 tablespoonssemolina flour (25 grams)
4egg yolks
Squid ink
1 tablespoonextra virgin olive oil
5 1/4 ouncessea bream fillets (150 grams)
3 1/2 ouncesyellow potatoes (100 grams)
Parsley
1garlic clove
Salt
Pepper
as neededExtra virgin olive oil,
Pistachio pesto
7 ouncespistachios (200 grams)
1 ounceParmesan cheese (30 grams)
Zest of 1/2 lemon
1/2garlic clove
1/2 cupextra virgin olive oil (100 grams)
Salt
Pepper
Shrimp
8large shrimp
Extra virgin olive oil
Salt
Pepper
Brandy

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Steps

1

Prepare the filling: Sear the sea bream, boil the potatoes, then combine with parsley, garlic, pepper, and olive oil.
2

For the pasta dough: Mix the two flours, add the egg yolks, squid ink, and olive oil. Knead the dough and let it rest for about 30 minutes. Roll out the dough. Add the filling and shape the pasta as desired.
3

For the pesto, blend the ingredients, making sure not to let them heat up so the color stays bright. Sear the shrimp, cut into fairly large pieces. Cook the pasta in boiling salted water for about 3-4 minutes. Plate and serve.