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Seafood Ravioli with Orange-Saffron Sauce

 

44

Yield

1

batch

Prep

30

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients


Filling
*
¾ pound shrimp
in shells
¾ pound halibut
2 pounds clams
2 tablespoons olive oil, extra-virgin
1 teaspoon oregano
dried
1 tablespoon parsley leaves
chopped
1 x black pepper
*
2 cups white wine
*
2 Cloves garlic
*
1 x pickling spices
*

Sauce
*
2 medium onions
diced
10 Cloves garlic
minced
*
1 x shrimp shells
*
12 medium tomatoes
peeled, seeded and diced
1 x oranges
zest and juice only
*
1 teaspoon saffron threads
*
1 cup white wine
*
3 sprigs thyme
fresh
*
2 each bay leaves
*
6 each peppercorns
*
3 tablespoons vegetable oil
1 x clam broth
and poaching liquid
*
3-4 tablespoon rice flour

Directions

Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside.

SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour.

Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Sauté onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and sauté for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 ¾ hours. Add orange juice and zest and simmer for an additional 15 minutes.

TO ASSEMBLE:

Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic.

TO COOK:

Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 846g (29.8 oz)
Amount per Serving
Calories 77329% of calories from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 345mg 115%
Sodium 512mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 23%
Sugars g
Protein 196g
Vitamin A 97% Vitamin C 174%
Calcium 34% Iron 379%
* based on a 2,000 calorie diet How is this calculated?

 

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