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: 250 g ripe tomatoes; 1 shallot, chopped; 1 celery stalk, chopped; 4 cloves of garlic; 2 green courgettes; A few sprigs of fresh herbs, adjusted to taste (e.g. thyme or parsley); Salt and black pepper, to taste; 3 tbsp extra-virgin olive oil; 2 tbsp extra-virgin olive oil; 2 carrots, chopped; 4 large scallops; 10 baby courgettes; 8 medium prawns; 1 clove of garlic; 20 g unsalted butter; Prawn heads and shells; 1 sprig of thyme; Extra-virgin olive oil; 1 tsp chilli paste or flakes; 30 ml gin; Basil leaves; Sorrel leaves; 1 onion, chopped; 150 g ricotta; 1 tsp pasteurised squid ink; 1 tsp tomato paste; 1 tbsp extra-virgin olive oil; 1 egg; 300 g 00 flour; 200 g 00 flour

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

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