Fish Ravioli

== Description ==
* 4 servings
== Ingredients ==
=== Pasta ===
* 200 g plain white flour
* 4 eggs
=== Filling and sauce ===
* 300 g gurnard and hake
* 300 g mussels
* 250 g clams
* 40 g grated grana or Parmesan cheese
* ½ glass white wine
* 2 tbsp olive oil
* 1 clove garlic
* 1 tbsp chopped parsley
* 1 tomato
* 1 carrot
* 1 bay leaf
* 1 tbsp chopped marjoram
* ½ onion
* ½ celery stick
* salt
* freshly ground pepper
== Directions ==
# Fill a pot with 1.5 litres of salted water and place on the heat.
# Chop the celery, carrot, onion, and bay leaf and add to the pot.
# As soon as the water boils, add the fish and cook for 5 minutes.
# Drain the fish, strain the liquid and put to one side.
# Remove the bones from the fish, push it through a sieve and add to the eggs, cheese and marjoram.
# Season with salt and pepper and mix the ingredients thoroughly to get a smooth mixture.
# Put to one side.
# Now make the pasta.
=== Pasta ===
# Tip the flour onto a work surface to make a heap.
# Break the eggs into the flour, season with salt and mix to get a thick, smooth dough.
# Moisten with a little water if necessary.
# Roll out with a rolling pin into a thin sheet and cover with a tea towel and leave to stand for 1 hour.
# Now divide the pasta dough into 2 equal halves.
# On one half, place little heaps of filling about 5 – 6 cm from each other.
# Cover with the other half of dough and press firmly round the heaps of filling.
# Cut into ravioli using a pasta cutter wheel, and leave them on the floured surface.
# Now make the sauce.
=== Sauce ===
# Put the clams and mussels into a pan without water.
# Cover the pan and let the shells open over a high heat (it will take about 5 minutes).
# Remove the shellfish from their shells (throw away any that have not opened) and chop them finely.
# Finely chop the garlic and fry it gently on a low-medium heat for 3 – 4 minutes in a pan with the oil.
# Add the shellfish, raise the heat slightly, pour in the wine and let it evaporate.
# Peel the tomato, remove the seeds, chop and then add to the pan.
# Sprinkle over the parsley and stir.
# Season with salt and pepper and after 1 minute remove from the heat.
# Cook the ravioli in plenty of salted water, then drain and tip onto a serving plate.
# Coat them with the sauce and serve piping hot.
Category:Slovenian Appetizers
Category:Slovenian Meat Dishes
Category:Ravioli Recipes
Category:Wheat flour Recipes
Category:Egg Recipes
Category:Hake Recipes
Category:Gurnard Recipes
Category:Mussel Recipes
Category:Clam Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Tomato Recipes
Category:Marjoram Recipes
Category:Parmesan cheese Recipes
Category:White wine Recipes
Category:Recipes that need photos