Open Oven Raviolo with Scallops and Prawns

Name: Open Oven Raviolo with Scallops and Prawns (Raviolo Aperto con Capesante e Gamberi Rossi)
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 tsp tomato paste; 250 g ripe tomatoes; 1 tsp chilli paste or flakes; Salt and black pepper, to taste; 1 shallot, chopped; 2 tbsp extra-virgin olive oil; 10 basil leaves; 2 green courgettes; 3 egg yolks; 2 eggs; 1 egg; 300 g 00 flour; 1 tsp pasteurised squid ink; 200 g 00 flour; 150 g ricotta; 1 tbsp extra-virgin olive oil; 1 unwaxed lemon, zested; 10 baby courgettes; 8 medium prawns; 4 large scallops; 1 clove of garlic; 1 sprig of thyme; 20 g unsalted butter; Extra-virgin olive oil; Basil leaves; Sorrel leaves; Prawn heads and shells; 3 tbsp extra-virgin olive oil; A few sprigs of fresh herbs, adjusted to taste (e.g. thyme or parsley); 30 ml gin

Raviolo Aperto con Capesante e Gamberi Rossi

Preparation info

Serves:
4

Difficulty
Easy
Ready in
3 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This dish is a true testament to my love of working with pasta. It may sound like a playful concept, but this open raviolo is a delicious, visually stunning pasta dish that only those who truly enjoy playing with dough will attempt. Well, you’re my people, and I’m so glad I’ve found you!

Ingredients

For the prawn sauce

Prawn heads and shells
3 tbsp extra-virgin olive oil
1 onion, chopped

Europe
Italy
Fish course
Pescatarian
Pasta
Mediterranean

Method

For the prawn sauce

Remove the heads from the prawns and carefully peel them, reserving the heads and shells. Remove the intestines by pulling out the black vein along the tails and discard.

In a large pot, toast the chopped onion, carrots, celery, and garlic with a pinch of salt and olive oil for about 5 minutes. Add the prawn heads and shells and