recipes
Swordfish and crab tortillioni with a tomato and roasted pine nut salsa
Serves:
Ingredients
For the pasta dough
- 300g semolina (Lamb Brand)
- 200g flour (Lamb Brand)
- 6 egg yolks
- 1 whole egg
- 1 tbsp olive oil (Borges)
- 1 tbsp table salt
For the filling
- 150g swordfish
- 80g crab meat
- 150 ricotta (Galbani)
- ½ egg
- tbsp chopped dill
- ½ onion
- 3 cloves garlic
For the sauce
- 200g tomato polpa (Mutti)
- 2 tbsp pine nuts (Lamb brand)
- ½ onion
- 2 cloves garlic
- 4 tbsp olive oil (Borges)
Method
To make the pasta dough, mix all the ingredients together until the dough is formed and allow to rest covered before using to make the ravioli. Meanwhile, chop, the onions and garlic and saute in a little olive oil, add the diced swordfish and toss untill cooked. Mix in the crab meat and dill and mash every thing with a fork, add the ricotta and egg and mix well together. For the sauces, chop the garlic and onions and on very low heat saute in olive oil together with the pine nuts until the nuts are browned. Add the tomato pulp and simmer, adjust taste with salt and pepper.
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