Ricotta Ravioli pescatore

A recipe from Chef Gianluca D’Agostino when he was at the Naples restaurant Veritas. We pair this with a Lazio Bianco Radix Bellone 2017 Casale del Giglio.

Ingredients for 4 people:

For the ravioli: 350g 00 flour, 150g durum wheat semolina, 18 egg yolks and 250g ricotta cheese.

For the pescatore sauce: 8 red shrimp, 250g squid, 16 mussels, 20 fresh clams, 1 garlic clove, a bunch of parsley, extra-virgin olive oil as needed and salt.

Directions:

For the ravioli: Knead together the semolina, flour and egg yolks and then let the dough sit for 3 hours in the refrigerator. Later, roll out the dough as thin as possible and cut out discs 6-7cm in diameter using a food ring mold and use them to make the Ravioli with the ricotta that has been salted to taste and with a pinch of pepper.

For the pescatore sauce: Peel and clean the shrimp making sure to remove the intestines. Cut the squid into strips.

Sauté the shrimp heads and the squid strips in EVOO at a low heat for 1 minute then raise the heat and add the clams, mussels and a ladle of water.

Remove the pan from the heat when the shellfish open. Shell the clams and mussels and take out the shrimp heads from the sauce.

Boil the ravioli for 2 minutes in salted water. Remove the ravioli and mix them in the pan with the sauce. Add the shelled mussels and clams just before turning off the heat and add some chopped parsley.

Wine to pair:

(edited by Stefania Vinciguerra)

Lazio Bianco Radix Bellone 2017 - Casale del Giglio

Straw yellow color with golden hues. Intense aromas of good personality, with notes of spices, citrus, wild herbs, flint and bergamot on a background of exotic fruit. Bursting taste with notes of citrus, savory and fresh sip, rich, juicy and long finish.

Production area: in the province of Latina, the coastal area of Anzio and Nettuno; medium-textured-sandy soils, well drained but fresh.

Grape variety: 100% Bellone. Very ancient grape variety already known in Roman times, it was cited by Pliny the Elder as “uva pantastica”, or “grape bread”, possibly because the farmhands would eat it with bread. There is no doubt however that the Latin word radix, (root in English), alludes to historical fact. The phylloxera epidemic of the 1870s devastated almost all of Europe’s vines, making the grafting of those vines onto the resistant rootstock of the American vine indispensable. A few original ungrafted vines survived, largely along the Lazio coast near Anzio and Nettuno where the sandy, well-drained soil protected the roots from the pest. Casale del Giglio vineyards are here and those Bellone grapes are among the survivors!  

Vinification: Maceration takes place at room temperature (18°-20° C), in tonneaux (400 litre casks) standing upright and open at the top to achieve maximum extraction from the skins. Alcoholic fermentation on the skins at room temperature lasts about two days after which the grapes are soft-pressed. Thanks to naturally occurring yeasts, alcoholic fermentation in the tonneaux lasts for about two weeks. The new wine then remains in contact with the lees for a further two years without experiencing malolactic fermentation. At the end of that period, there is a passage in amphora where the Bellone will be allowed to breathe, recovering, very slowly, small portions of oxygen that will restore its perfect balance. After being clarified by yeast, it is placed in the bottle, where it will age for at least six months.

Serving temperature: 10-12°C.

Recommended food pairings: Spaghettini with red shrimp, or tagliolini with scallops or otherwise cod with capers and olives.

Related Products