How to make ravioli with perch filling, a recipe including anchovies, to be seasoned with an orange, butter and parsley sauce.
Ingredients for 4 people
For pasta
- 250 g of white flour "00"
- 2 eggs
For the stuffing
- 300 g of perch fillets
- 4 anchovies in oil
- 1/2 glass of white wine
- 1 egg
- 50 g of butter
- garlic
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
- salt
For the dressing
- 50 g of butter
- 2 oranges
- parsley
How to prepare ravioli with perch filling
On a work surface put the flour and bake the eggs in the center.
Knead the ingredients and form a smooth and homogeneous dough, then wrap it in plastic wrap and leave it to rest in the refrigerator for about 20 minutes.
Cut the perch fillets into small pieces.
In a saucepan with half butter, brown the garlic, add the anchovy fillets and then the small pieces of perch.
Leave to cook lightly, add salt and sprinkle with white wine.
Cover and cook for 10 minutes, wetting with a little water if necessary.
Switch the fish to the meat grinder and mix it with 1 egg.
Pull the pasta with the machine and over a strip of puff pastry distribute the filling in small piles, then cover with another strip of puff pastry and make it adhere well, then cut the ravioli.
Squeeze the oranges and keep the skins aside.
Cook the ravioli in a pan with salted boiling water, then drain and sauté them in the pan with the orange juice and the rest of the butter.
Sprinkle them with fresh parsley and julienne-cut orange peel.
