Raviolo aperto

1 servings

Ingredients

Quantity Ingredient
Via Vittorio Emanuele, 11
25030 eaches Erbusco (BS) (Italy)
Layered squares of pasta, remaining unsealed at the edges are called
Raviolo aperto, open ravioli, or fazzoletto, handkerchief pasta. Gualtiero
Marchesi made this type of pasta and its delicate presentation famous. One
Of his signature dishes, it has inspired many chef, worldwide.
5 eaches Ounces bleached, all purpose flour
2 larges Eggs
2 teaspoons Extra-virgin olive oil
6 larges Italian parsley leaves
3½ each Ounces bleached, all-purpose flour
3 eaches Ounces fresh spinach leaves or 1/2 ounce
Thawed, drained frozen, and minced
1 large Egg
1½ teaspoon Extra-virgin olive oil
4 eaches Ounces cold unsalted butter, divided
18 eaches Ounces sea scallops (with roe, if possible)
Foot muscle removed
1¼ cup Fresh fish stock, divided
¼ cup Dry Italian white wine, divided
1 teaspoon Grated fresh ginger mixed with
2 teaspoons Cool water
Salt and freshly ground white pepper to taste

Directions

KEYWORDS: SEAFOOD, SHRIMP, S

FROM : SALLIE KREBS, THU 06

SOURCE: JOURNAL OF ITALIAN F

RESTAURANT: L'ALBERETA

CHEF: GUALTIERO MARCHESI

EGG SFOGLIA

SPINACH SFOGLIA

RIPIENE

1. Egg Sfoglia - On clean surface, place flour in a mound and make a well in center. Add eggs, oil and salt in center. Beginning with the flour in the center of the well, incorporate with the egg mixture using your fingers or a fork so the wall of flour prevents the egg from spilling onto the work surface. Gradually knead in all the flour necessary to make a smooth firm dough. Spinach Sfoglia: Follow above procedure putting the minced spinach in the center along with the other ingredients.

2. On a clean work surface or using a pasta machine, roll-out egg dough to an 8 x 24 rectangle with a 1/16th-inch thickness. Cut dough into twelve 4-inch squares. Select 6 parsley leaves, rinse, pat dry and place on a clean work surface. Roll the pin over each leaf, pressing OUt any excess juice. Pat parsley dry again. Place one leaf in the center of each of the 6 squares. Place the other 6 squares on tOp. Roll out each square to less than 1/16th inch and trim edges to make a neat square. Roll out spinach dough to an 8 x 12 rectangle and less than 1/16th-inch thickness. Cut into six 4-inch squares. Place pasta squares on a drying or cooling rack up to 1 hour or until surface is a little dry to the touch.

3. Ripieno (Stuffing): In a medium casserole or saute pan over medium heat, melt 2 tablespoons butter and saute the scallops until the surface is opaque white, about 1 minute. Add ½ cup fish stock, simmer for 1 minute, add 1/8th cup wine and simmer for 1 minute. Pour scallops into a colander to drain off the cooking liquid. In the same casserole or pan, melt ½ tablespoon butter over medium heat and add the remaining ¾ cup fish stock. Reduce by half, about 2 to 3 minutes. Transfer the scallops back into the pan and add ½ teaspoon ginger juice. Simmer for 1 minute. Remove from heat. Cool for 1 minute, then whisk in the remaining 1-½ tablespoons cold butter to thicken sauce. Season to taste. 4. Meanwhile, in a deep pot of boiling water, add salt, then the pasta squares and boil until al dente, about 3 to 4 minutes (watch them carefully). Immediately drain.

5. Assemble: On warmed serving plates, place one spinach pasta square in the center of each plate. Using a slotted spoon, arrange the scallops on top of each spinach square and spoon 1 tablespoon of the sauce over them. Then place one egg-with-parsley pasta square at a 90-degree angle on top of the scallops and spoon 1 tablespoon of the sauce over. Serve immediately. Consult photograph on preceding page for final presentation. Notes:A mixture of scallops, shrimp and white fish filet such as red snapper or bass may be substituted for the sea scallops. Store-bought, sheet pasta may be substituted for the homemade.

Submitted By SALLIE KREBS On 07-08-95

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