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Orata with Herb Ravioli and Spinach Quenelles
[ Other fish ]
2 fillets Orata al Naturale, 100 g fresh egg pasta, 100 g ricotta, 250 g fresh spinach, mixed herbs (sage, rosemary, thyme, marjoram, borage, pennyroyal mint, lemon balm), salt, pepper.

Wash the spinach and cook in boiling salted water. Drain, cool, squeeze well and chop finely. Prepare the ravioli stuffing: finely chop the herbs and tip into a bowl, add the ricotta, salt and pepper. Roll out the fresh egg pasta, arrange teaspoons of stuffing, cover with another layer of pasta and cut the ravioli into the desired shape, seal the edges. Cook the ravioli in plenty of slow-boiling salted water. Put two ravioli in the centre of the plate, place steaks of gilthead on the top. Using two tablespoons, form quenelles of spinach and use them to garnish the plates.

Recommended wine: Müller Thurgau
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