Black ravioli with shrimp and sea bass
1 serving
35 minutes
Black ravioli with shrimp and sea bass is an elegant blend of Italian culinary traditions and seafood delicacies. The addition of cuttlefish ink to the dough gives the dish a rich dark color, symbolizing the depths of the ocean. The filling of tender sea bass fillet and juicy shrimp creates a harmonious flavor, where marine freshness is enriched with the aroma of thyme and garlic. Langoustine simmered in white wine and cream adds a creamy texture and refined spiciness to the sauce. The dish is perfect for a festive dinner, attracting attention with its contrasting aesthetics and layered taste. Its presentation with zucchini and spinach adds freshness and balance, making the ravioli not just food but a true gastronomic masterpiece that delights every gourmet.
1
Roll out the dough thinly with squid ink. Prepare a filling from sea bass fillet and shrimp with spices separately. Form ravioli and boil in fish broth.
- Pelmeni (dumpling) dough: 94 g
- Mince: 94 g
- Garlic: 1 clove
- Thyme: 1 sprig
2
In a separate pan, sauté garlic with cumin, cut zucchini into strips and add to the pan along with spinach leaves. Then add a whole langoustine and pour in white wine and cream. Serve ravioli on a plate with sauce.
- Garlic: 1 clove
- Thyme: 1 sprig
- Dry white wine: 15 ml
- Cream: 100 g
- Langoustines (scampi): 1 piece
- Courgette: 20 g
- Spinach: 15 g