Open ravioli with tuna and clam sauce
September 24, 2011 • Category: Main Dish
Chef Mathieu Rostaing Tayard presented a dish titled Opened ravioli (with fava beans and rabbit)Raviole ouverte aux herbes, effilochée de lapin, fèves et crevettes grises and I just loved the concept of an open ravioli. Just keep the stuffing out, or incorporated into the sauce, and voilà!
This pasta is doable with stuff from your pantry; I used a can of tuna, a can of clams and some tomato paste; the fun part was making the pasta and embedding the fresh dill, an idea I had a while ago. Dill is delicious paired with seafood, even canned seafood.
To save time and effort, I cooked the raviolis directly in the broth.
- For the sauce: 1 can of tuna (6 oz.)
- 1 can of whole clams (10 oz.)
- 1/2 cup of tomato paste
- 1 small onion
- 1 tsp. of mashed garlic
- 1 tbsp. of anchovy paste
- 1/2 tbsp of orange or lemon rind
- 1/4 cup of labneh or heavy cream (optional)
- 2 tbsp. of fresh dill
- olive oil, as needed
- For the pasta:
- 2 eggs
- 2 cups of flour
- 1/2 tsp of salt, 1/2 tsp of olive oil
- Heat some olive oil and chop the onion and fry it till golden; add the tomato paste and 3 cups of water and stir a bit; let the sauce simmer, then add the mashed garlic, and the tuna and clams (including the clam juice); let the sauce reduce till thickened, add the orange rind and the dollop of labneh or cream at the end. Serve with a sprinkle of dill.
- To make the pasta: place the eggs with the olive oil in the food processor; add the flour and process till a dough forms, adding more flour or more liquid (water or milk, one tablespoon at a time) if it needs it. Knead briefly on a counter then wrap in plastic and place in the fridge for one hour or longer. Roll out half the pasta until thin, then with a pizza cutter, cut into large strips; roll out each strip, place some fresh dill on the pasta and roll it out until very thin, almost transparent. Cut into large squares and let the pasta dry or use right away by immersing in the simmering broth, a few raviolis at a time (so they don’t stick). Serve.
The strip of pasta is rolled out, the dill is sprinkled on it, then fold it over to enclose the dill and roll out some more until extremely thin.
15 Comments • Comments Feed
Beautiful! That pasta dish looks amazing.
On September 25, 2011 at 3:11 am
That’s quite a concept… I like it!
On September 25, 2011 at 7:01 am
Ah Joumana, you hit my hunger string every time you do a handmade pasta dish. This looks wonderful with the seafood twist.
On September 25, 2011 at 9:32 am
Clever. I like that idea too. Deconstructed, sort of. Nice photos and it looks delicious.
(BTW: I am not much on lists either, but decided to join this group for an education. Which I certainly am getting. I do think Gourmet made a mistake with some of the women and neglected others. When I see lists of “best of” or ” what’s in” I am always a skeptic. I actually know someone who works for a magazine and she makes those lists once in a while. Trust me, she doesn’t know didly-squat.)
On September 25, 2011 at 11:52 am
J’aime beaucoup cette idée et voir les feuilles de raviolis flotter ainsi me plait, bien des possibilités et beaucoup d’originalité dans leur préparation, légèreté en plus bien sûr…. Et frais c’est tellement bon… Bon anniversaire avec retard alors ! Bises
On September 25, 2011 at 12:50 pm
Delightful concept with the tuna and clams with open ravioli! My mouth is watering.
On September 25, 2011 at 2:19 pm
Great idea – looks so good and I don’t even like clams!
On September 25, 2011 at 8:40 pm
Banana Wonder says:
YUM! I love this combination. You inspire me to make pasta.
On September 25, 2011 at 10:20 pm
I can’t wait to try this. Thanks for sharing.
On September 26, 2011 at 4:07 am
I absolutely love discovering recipes for dishes that I know both of my sons will love as much as my husband and I love it. This is one. A simple enough dish that would even get me making homemade pasta. Beautiful!
On September 27, 2011 at 2:06 am
Magic of Spice says:
Absolutely wonderful recipe…just beautiful!
On September 27, 2011 at 3:20 pm
Nuts about food says:
Brilliant idea putting the dill into the pasta!
On September 28, 2011 at 4:17 am
” Thon ” ravioli ouvert à l’air très gourmand….
On September 28, 2011 at 11:37 am
Open ravioli are a blessing, they are so quick but still beautiful and elegant. The dill inside is a really nice touch.
On September 30, 2011 at 2:47 am