Surprising: fish raviolis

We did not know them, these small amusing Italian raviolis stuffed with fish. And they are delicious!

6 PERS

PREPARATION: 10 min

COOKING: 5 min

Peel the garlic clove, then slice up in slightly thick pieces. Pan fry on low fire with a little olive oil and the pimento (whole!), until coloured. Set aside.

Cook the raviolis in a large pot of boiling water for 2 or 3 min, then drain them roughly. Pour them in the pan and quickly cook on a high flame. Sprinkle with chopped parsley away from the fire and serve immediately. Eventually add home-made glazed tomatoes.

Also check out the trattoria of Roberta in Montmartre.

livre recette roberta

L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

Also discover the gnocchis with sbrinz cheese and the pasta withanchovies like in Sicily.

INGREDIENTS :

- 700 g of raviolis stuffed with fish

- 1 garlic clove

- 1 peperoncino (small red pimento from Calabria; you can choose a pimento that is not too strong from another origin, but I don’t want to know about it !)

- 1⁄2 bunch of flat parsley

- Olive oil

- Garlic clove

- Salt

- Ground pepper.

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