Large ravioli stuffed with anglerfish and served with Savoy cabbage sauce

Heap the flour in a mound, make a well and place the egg, oil, salt and pepper in it. Mix well then knead until you have a firm yet elastic dough. Leave to rest for about 45 minutes.

Use a rolling pin to roll the dough out to a thin even sheet. Cook the fish with salt, pepper and vegetable stock in a frying pan. Turn up the heat to evaporate the liquid then use a hand blender to blend the fish.

Just stir in the ricotta cheese and your pasta filling will be ready. Now fill the pasta (cut into 12x12 cm squares), with a spoonful of the filling, place another pasta square on top then press down edges, making sure that they are perfectly sealed.

In another frying pan, lightly fry the onion with the prawns over a high heat and add the wine; about half-way through add the finely chopped cabbage. Cook for a further 4/5 minutes.

 

Ingredients for 4 persons
  • 400 g flour
  • 4 eggs
  • 1/2 spoonful of extra-virgin olive oil
  • salt and pepper
  • 200 g anglerfish fillet
  • 50 g scampi tails
  • 15 g red onions
  • 150 g ricotta cheese
  • 250 g Savoy cabbage (ideally the delicately-flavoured variety from the island of Sant’Erasmo)
  • 1/2 glass of Soave wine
  • 4 medium size Tiger prawns
Ristorante Algiubagiò Go to the restaurant > >
Large ravioli stuffed with anglerfish and served with Savoy cabbage sauce