Ravioli stuffed with salami and burrata on a shellfish cream with orange confit

Yields: 4 Servings Difficulty: Difficult Prep Time: 1 Hr Cook Time: 10 Mins Total Time: 1 Hr 10 Mins
Vai alla ricetta

Today we offer you a delicious and refined recipe, fragrant, sweet and sour, and perfectly balanced, designed for both culinary experts and those who dare to try a slightly more complex dish. The result is mouth-watering!

The recipe comes to us from our super first course chef Cristina Galletti, who brings her all-female talent to the kitchen brigade at Le Serre!

Ingredients

0/26 Ingredients
    Shellfish sauce
    • For the filling
    • For the pasta
    • Orange Confit
    • Marinated salmon
    • Decoration

Instructions

0/5 Instructions
    Shellfish sauce
  • Toast the shrimp shells well with the carrots, celery, and shallots. Deglaze with white wine, cover with ice, and simmer for 45 minutes. Reduce the sauce and add 50g mandarin juice and 50g lemon juice.
    • Ravioli filling
  • Make a filling with chopped fresh salmon, burrata and lemon zest
    • Orange Confit
  • Blanch the peels in boiling water and immediately add them to ice water. Make the syrup as above and infuse the peels over very low heat and let them cook.
    • Marinated salmon
  • Marinate the salmon with salt, granulated sugar, brown sugar and lime zest for 12 hours
    • Plating
  • Serve with salmon bites previously marinated with salt balanced with lime, candied orange peel and chopped pistachios

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