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Ravioli with eel

Ravioli with eel

Ravioli with eel

PT2H

Why not try?

1
Begin by making the pasta dough for the ravioli. Mix together the eggs, flour and a pinch of salt in a large bowl. Add a little warm water, stirring in a small spoonful at a time until the mixture comes together to form a smooth dough (take care not to add too much water)
  • 4 eggs
  • 400g of 00 flour
  • salt
  • warm water
2
Bring the dough together to form a ball and wrap tightly in cling film. Transfer to the fridge and leave to rest for at least 1 hour
3
Meanwhile, prepare the eel filling. Place a wide-bottomed pan over a medium heat and melt the butter. Add the shallots and sauté gently
  • 30g of butter
  • 2 shallots, peeled and chopped
4
Slice the eel into 5cm chunks, then add to the pan and cook evenly on all sides until golden. Deglaze the pan with the wine, adding the tomato paste, peas and a pinch of salt. Stir well, then cover the pan with a lid and leave to simmer for 40 minutes
  • 200g of smoked eel, cleaned and spine removed
  • 100ml of dry white wine
  • 30g of tomato paste
  • 100g of shelled peas
  • salt
5
After this time, add the spinach to the pan and stir well – the filling should have broken down during cooking into a chunky paste. Adjust the seasoning to taste if required and set aside
  • 30g of spinach
6
Remove the rested dough from the fridge and roll out into a thin, even layer using a pasta machine. Slice the layer in half and set one piece aside, covering carefully with a tea towel to stop the pasta drying out
7
Spoon small mounds of filling across the remaining pasta sheet, leaving at least a 2cm gap between each one. Lie the second sheet of pasta over the top and lightly press around the edges of each mound to seal. Using a ravioli stamp or sharp knife, cut out the ravioli and check the edges, using a little water to seal if required
8
Bring a large pan of salted water to the boil, then add the ravioli and cook for 2–3 minutes. Drain carefully, then transfer to a frying pan with a little butter and cook for a further 2–3 minutes until tender and golden
  • 1 knob of butter
9
To serve, divide the cooked ravioli evenly between plates and sprinkle over a generous serving of freshly grated Parmesan
  • Parmesan, grated

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Ingredients

Metric

Imperial

Pasta dough

Eel and spinach filling

To serve

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Ravioli with eel

 
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