Seafood Ravioli with Shrimp Sauce

Name: Seafood Ravioli with Shrimp Sauce (Raviolini di Pesce al Sugo di Gamberi)
Total time: 1 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 8 ounces skinless halibut, bass or similar delicate white fish; 2 tablespoons flat leaf Italian parsley, finely chopped; ½ teaspoon fresh marjoram, finely chopped or ¼ tsp. dried; 2 tablespoons tomato paste; ½ cup dry white wine; 8 ounces large shrimp, peeled and deveined; ¾ cup heavy cream; Pasta dough made with 2 eggs and 1 ½ cups flour; 3 garlic cloves, lightly crushed and peeled; 3 tablespoons extra virgin olive oil; 3 tablespoons Parmigiano-Reggiano, freshly grated; 2 egg yolks; ⅛ teaspoon grated nutmeg; Freshly ground black pepper; Salt; 2 tablespoons heavy cream; 4 ounces sea scallops; 2 tablespoons butter

Raviolini di Pesce al Sugo di Gamberi

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Delicately flavored and elegant, this dish is sure to impress at any dinner party. The shrimp sauce, if you increase the amount of shrimp to 12 ounces, is also excellent with fettuccine or linguine.

Ingredients

For the Raviolini

2 tablespoons butter
½ teaspoon fresh marjoram, finely chopped or ¼

Europe
Italy
Dinner
Pescatarian
Pasta
Mediterranean

Method

Put the butter in an 8-inch skillet and place over medium high heat. When the butter foam begins to subside add the marjoram and the fish. Season with salt and pepper and cook the fish 3 to 5 minutes on each side, taking care not to overcook it or it will become dry.
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Ingredients

For the Raviolini

Method

Photos