Tribute to Gualtiero Marchesi: The Open Ravioli

Name: Tribute to Gualtiero Marchesi: The Open Ravioli
Total time: 2700 s
Yield: 2 servings
Ingredients: 200 g fresh egg pasta; 200 g cod fillet; 20 yellow and red cherry tomatoes; 3 cloves garlic; 1 piece fresh ginger root; 15 fresh mint leaves; 1/2 cup white wine (Sicilian Catarratto); salt; pepper; extra virgin olive oil

Flavia Giordano @flavia

Malmo, Skåne, Svezia

Third lesson of the signature pasta school dedicated to laminating with aromatic herb leaves and to the father of Italian haute cuisine: Gualtiero Marchesi. A tribute to creativity and craftsmanship. Watch the video recipe: https://blog.cookpad.com/it/il-raviolo-aperto-di-gualtiero-marchesi-scuolapasta/

Flavia Giordano @flavia

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Ingredients

45 minutes

2 servings

200 gfresh egg pasta
200 gcod fillet
20yellow and red cherry tomatoes
3 clovesgarlic
1 piecefresh ginger root
15fresh mint leaves
1/2 cupwhite wine (Sicilian Catarratto)
salt
pepper
extra virgin olive oil

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Steps

45 minutes

1

Roll out a sheet of pasta about 8 inches long and as thin as half a millimeter using a rolling pin or pasta machine. Cut it into two squares, each 4 by 4 inches.
2

Place 3 mint leaves on the first pasta square, press them well to adhere, and overlay the second pasta square on top. With the help of a rolling pin or pasta machine, roll the pasta further, first horizontally and then vertically, to ensure the pasta thins out and the mint leaf is well imprinted in a filigree pattern. It's important to roll in both directions to allow the leaf to spread evenly.
3

Continue rolling horizontally and vertically, turning the pasta 90 degrees, until you achieve a thickness of half a millimeter or slightly more. This will be our final result. Use a knife to trim the pasta into a square shape, removing any irregular edges. Make another sheet with mint and then two plain ones of the same size but undecorated (these will be the bottom part of our ravioli). Keep them aside, well covered with a cloth.
4

Prepare the sauce by sautéing garlic and fresh ginger in a pan with a little olive oil. Add the diced tomatoes and let them cook for a few minutes. Finish with the cod cut into chunks and let it cook for a few minutes, deglazing with white wine. Season with salt, pepper, and add some chopped mint leaves.
5

Cook the pasta sheets (decorated and plain) in plenty of salted water, then drain them gently. On a flat plate, add a few drops of raw olive oil, place the first plain pasta sheet, then layer with the fish sauce and finish with the decorated pasta sheet. Add a couple of raw cherry tomatoes and some mint leaves and serve immediately.
6

Wine pairing: Barraco Terre Siciliane Catarratto 2018