Ravioli zebra with lobster, prawns, stracciatella and tomatoe confit, suquete de peixRESTAURANT: El Portalón
CHEF: Filippo Alberi y Massimo Arienti
- Pasta dough:
- Flour 00 organic 250g
- Semolina flour 250g
- Yolk 350g
- Salt 20g
- 1tbsp ink
- Lobster meat 500g
- Prawns meat 500g
- Stracciatella no liquid 350g
- Tomato confit 100g
- Suquete de peix:
- Prawns‘ shell 500g
- Onions 4 Garlic
- 4 gloves
- Cointreu 50ml
- Tomatoes 4
This is an unusual Ravioli with a special technique to visually surprise the client. The prawns are from Ibiza, the Lobster is Mediterranean and the stracciatella is made here in Ibiza from our amazing supplier Mozzarella Ibiza. We give a twist to the traditional ‘suquete de peix’ blitzing all the ingredients. The tomatoes confit give the right acidity to the plate and every bite is an explosion of flavor and textures.
To create this ravioli we need to make 2 type of Pasta dough, one will be yellow by the egg yolk and then other one will be black by the squid ink.
Once you create the 2 ‘massa’, you have to roll them in many layers creating 2 colors and when it is done you have to cut it in slices and roll it again.
To create the filling you have to get rid of all the liquid of the stracciatella leaving it all night to drop out the liquid trough a fine filter ( keep the liquid anyway, you will need it later).
Poach then lobster 3 minutes in salty water and cool it down in water and ice, dry it with paper and keep it a part.
Get rid of the shells of the prawns ( keep the shells for the Bisque) and cut the meat in little pieces.
Put the tomate ‘rama’ on a flat tray cutted in 4 with icing sugar, thyme, salt, pepper and garlic and dry them in the dryer and cook them for 3 hs at 80*C.
Once all the preparations of the filliing are done, you have to cut them in a brunoise way, season it and mix very well.
Cut the pasta in square and fill it with 15g of filling, close it.
Suquete de peix:
Start to cook the shells of the prawns with olive oil, when they are roasted enough pour the Cointreu flame it and get rid of the alcohol. Add the onions and garlic and cook for other 10 minutes and then add ice cubes and cook it for 1 hour at 90*C. Once the vegetables and shells are soft blits it and pass it 3 times trough a fine chinoise.
Cook the ravioli for 2 minutes in boiling salty water, whip the suquete de peix with butter till bubbling and then plate it using as well the liquid of stracciatella to make dots around the plate.