Ravioli with crayfish, sea bass and asparagus

Ingredients

Serving 4 people

200 g of flour
3 eggs
salt
80 g of the soft part of fresh bread
8 asparagus
8 cleaned crayfish tails
3 bass fillets
1 ladle of vegetable broth
1 scallion
5 fresh basil leaves
leek, carrot, celery, thyme, chervil, butter, salt, white pepper to your taste.

Method

Mix 2 whole eggs , a yolk and a pinch of salt with the flour. Knead all until you get a firm, but resilient dough. Let it rest for 30 minutes.
In the meantime gently fry the scallion, the minced asparagus tips in little oil and butter; add some vegetable broth and boil for 2 minutes on a blazing flame.
Then add 8 crayfish tails and 3 bass fillets, all of them minced up.
Add 5 basil leaves, salt and pepper and cook for 2 more minutes.
Turn off the fire and add the soft part of the bread together with some minced chervil. Split this stuffing into quantities suitable for 16 “ravioli”. Make sure that the dough is rolled out thinly.
Boil the ravioli in plenty of salted boiling water. Strain them when they are “al dente” and sautée them in butter, chopped leek, carrot, celery, thyme. Serve immediately.

Marco’s secret

“… Cover the dough with a film and let it reste for 30 minutes.”

Suggested Wine

Langhe Arneis 2019 Cristina Ascheri