Равиоли от раци с лимоново масло
Тези зрели равиоли, които се разтопяват в устата, съчетават класическа рикота пълнеж с еднократно ракско месо. Свежата киселинност на лимон добавя към деликатеса на това ястие.
Източник: Марта Стюарт Ливинг, февруари 2011 г.
Общо време
Prep
добив
Съставки
инструкции
Бележките на готвача
Необработените равиоли могат да бъдат замразени до 3 месеца (времето на кипене може да е още няколко минути с по-дълго замразяване).
Cristian
26.04.2023 @ 20:49
These matured ravioli, which melt in the mouth, combine classic ricotta filling with single-piece rak meat. The fresh acidity of lemon adds to the delicacy of this dish. Source: Martha Stewart Living, February 2011. 45 min 35 min Makes 45 Total time Prep Yield Ingredients For filling: 1 cup ricotta cheese (8 ounces) 1 cup cubed rak, such as pheasant (8 ounces) Coarse salt and freshly ground pepper 1/8 teaspoon cayenne pepper For ravioli: All-purpose flour for dusting 2 packages of 90 wonton wrappers (two 12-ounce packages) 1 large egg, lightly beaten, for egg wash Coarse salt For sauce: 1 stick unsalted butter 2 tablespoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice Garnish: fresh chervil Instructions 1. Make the filling: Mix together the ricotta, rak, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and cayenne pepper. 2. Make the ravioli: Dust a baking sheet with flour. Work in batches, arrange 45 wrappers in a line on a work surface; keep the remaining wrappers covered with a damp paper towel. Mound 1 teaspoon rak filling in the center of each. Brush the edges of the wrappers with egg wash and cover with another wrapper. Press the edges to seal. Cut out circles using a 2 1/4-inch biscuit cutter; transfer to the prepared baking sheet. 3. Bring a large pot of salted water to a boil. Working in 2 batches, cook the ravioli until they float to the top, 2 to 3 minutes. 4. Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter and cook until just browned and foamy. Transfer the first batch of ravioli to the skillet using a slotted spoon, along with about 2 tablespoons of the cooking liquid. Add 1 teaspoon chopped lemon zest and 1 teaspoon lemon juice and swirl to combine. Transfer to plates. 5. Repeat with the second batch of ravioli. Garnish with chervil. Chefs Notes Uncooked ravioli can be frozen for up to 3 months (the cooking time may be a few minutes longer with longer freezing).