Tubetti ravioli with seaweed and red mullet recipe
Try this recipe for tubetti ravioli with seaweed and a hint of mullet by chef Marianna Vitale of Sud Ristorante near Naples, Italy.
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Cooking tools:
- Dough sheeter
- Blender
- Fine-mesh sieve
- Steamer basket
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Pot
- Stove
- Spoon
- Plate
Ingredients
- Garlic: to taste
- Extra virgin olive oil: to taste
- Chilli peppers: to taste
- Red mullet: to taste
- Tubetti pasta: 150g/5.3 oz
- Peas: 50g/1.8 oz. blanched
- Mullet broth: to taste
- Spring onion: 20g/0.7 oz. julienned
- Salt: to taste
- Pepper: to taste
- Wheat starch: 140g/4.9 oz
- Potato starch: 100g/3.5 oz
- Water: 300ml/10.1 oz. boiling
- Peas: 200g/7 oz. fresh. cooked and cooled
- Water: to taste
- Sea lettuce: to taste
- Wakame: to taste
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