John Myers
Contents
show
Ingredients
Pasta dough:
- 300 g Wheat flour
- 200 g Durum wheat semolina
- 6 Pc. Egg yolk
- 1 Pc. Egg
- 2 tsp Flavorless oil
- 3 tbsp Water
- 1 pinch Salt
Filling:
- 300 g Tuna fillet
- 100 g Ripe mango
- 0,5 Pc. Hokkaido pumpkin
- 1 Pc. Chili peppers finely chopped
- 1 pinch Salt
- 1 pinch Pepper
- 10 leaf Chopped parsley until smooth
- 1 shot White wine
- 1 Pc. Garlic cloves chopped
- 2 tbsp Olive oil
Instructions
Pasta dough:
- Pass the flour and semolina through a sieve and pile on a countertop or in a bowl. Make a well in the upper part and put the egg yolks and the whole egg into it. Add salt, oil and 2 tablespoons of water.
- Now knead everything together properly (at least 15 minutes) until a firm but malleable dough has formed. If the dough crumbles, it is too dry and a few drops of oil or 1 tablespoon of water should be added.
- Shape the dough into a flat lump, wrap in cling film and store in the refrigerator for at least half an hour.
Filling:
- First, peel the pumpkin and mango and chop them up.
- Heat 2 tablespoons of oil in a pan and fry the pumpkin in it. After about 5 minutes, deglaze the pumpkin with a dash of white wine.
- Add the remaining ingredients and let everything steep for about 10 minutes.
- Let the mixture cool down and then add the raw tuna in small pieces. Mix everything well together again.
- Now roll out the pasta dough on a worktop and cut out circles using a glass or a round shape.
- Place a teaspoon of the filling compound on each dough circle, fold the dough together and press the edges firmly.
- Then cook the ravioli in salted water (5 minutes).
Baby zucchini carpaccio:
- Using a peeler, cut the zucchini into thin strips and fry in truffle oil for three minutes. Season to taste with salt and pepper.
Parmesan foam:
- 100 ml milk and 4 tbsp grated Parmesan are heated in the microwave. Then beat the mixture with a coffee maker (French press) to form a milk foam.
Nutrition
Serving: 100gCalories: 238kcalCarbohydrates: 23gProtein: 8.9gFat: 12.2g
