Mullet ravioli finished with Grecanico taleggio cheese fondue and fennel

Running time about an hour
Ingredients for people 4

For pasta:
220 g of durum wheat flour
30 g of semolina
2 eggs
A sprig of fresh rosemary
A pinch of salt

For the stuffing:
4 mullet fillets
Pantelleria capers in oil
1 clove of garlic
3 tablespoons of extra virgin olive oil
Salt and Pepper To Taste

For the fondue:
4 spoons of whole milk
80 g of semi-seasoned taleggio cheese
4 slices of fennel

To sauté the ravioli:
70 g of semi-salted butter

Procedure:

First prepare the pasta. Sift the flour and semolina, arrange them in a heap on a surface, add the eggs, salt and chopped rosemary. Work the ingredients until you get a smooth, soft and homogeneous dough. Wrap it with cling film and let it rest for about half an hour in the fridge.

In the meantime, fillet the mullets, depriving them of the bones and skin. In a pan, brown a clove of garlic in extra virgin olive oil and sauté the fish fillets for about three minutes on each side, pepper and salt. Leave any sauce in the pan.

Roll out the dough into a very thin sheet and form 6 cm discs with a pastry cutter.

With a fork, coarsely break the fillets and arrange 1 tablespoon of fish for each disk, add two or three capers.

Cover with another disk and press the edges with a finger or the prongs of a fork. If the disk does not stick to the other with a brush, apply some water and try again.

Prepare the fondue with the milk, the finely diced taleggio cheese and the chopped fennel, finally add the parsley.
Cook the ravioli for 5/6 min in a saucepan, bringing the salted water to a boil.

Drain and toss in the butter.
Serve and finish with the fondue and enjoy your meal!

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Recipe name

Mullet ravioli, finished with Greganico taleggio fondue and fennel

Author Name

Nuccio Cat

Posted on

2017-10-12

Total Time

1H