New| Pumpkin Ravioli with Fried Perch | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
Prepare the filling: bake the pumpkin for about 30 minutes at 170 C, sift the pulp and add crumbed almond biscuits, egg, yolks, mostarda brunoise, Parmigiano Reggiano, salt and pepper. Roll out the pasta very thin and make 20 small 5 cm circles. Place the filling in the middle and close, forming half moons. Strain and reduce the fish broth. Add the vegetable brunoise and lemon juice to reduced sauce and reserve. Boil the ravioli in salted water. Heat abundant oil in a deep frying pan, dip the perch in flour and fry until golden. Saute the spinach with butter, place on dish, top with the half-moon ravioli, garnish with golden fried perch fillets and cover with the sauce. |
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