Gualtiero Marchesi: The open raviolo
Ingredients for 6 people
- 600 gr cleaned scallops
- 120g butter
- 100 g fresh egg pasta
- 100 g fresh green egg pasta
- 6 large parsley leaves
- 1 dl dry white wine
- 1 tablespoon ginger juice (see below)
- salt and white pepper
For the green pasta
- 100 g white flour
- 80 g leaf spinach
- 1 egg
- ½ tablespoon olive oil
For the egg pasta
- 100 g white flour
- 1 egg
- ½ tablespoon olive oil
- salt
Steps
Wash and peel the spinach, cook it in salted water, drain and squeeze it, chop it finely and pass it through a sieve.
Arrange the flour on a marble work surface, place the egg, spinach, oil and salt in the centre. Mix progressively until a homogeneous mixture is obtained and leave to rest for at least two hours, covering with a cloth.
Use the same procedure for the spinach-free pasta.
With the help of a sheeter, roll out a layer of egg pasta three millimeters thick. Cut out of the dough twelve squares of about five centimeters on each side. Place a parsley leaf in the center of six squares, cover with the remaining pastry and roll the double sheet over several times in the sheeter, first in one direction and then in the other so that the parsley leaf expands in all directions until one millimeter thick.
Cut out squares of pasta about ten centimeters on each side, keeping the parsley leaf in the centre.
Roll out the green dough one millimeter thick and cut out six squares of ten centimeters on each side.
Cut the scallops in half lengthwise, add salt and pepper.
Peel the fresh ginger root, grate it and squeeze it to obtain the juice.
Sizzle 20 grams of butter in a saucepan, add the scallops and cook them for a few moments, pour in the white wine, leave to infuse and remove them from the saucepan. Reduce the cooking liquid, add the ginger juice and whip the sauce obtained with the remaining butter. Put the scallops back into the saucepan and leave to infuse.
In the meantime, cook the pasta in plenty of boiling salted water.
Put a spoonful of sauce on the bottom of each plate, arrange the green pasta, then the scallops with their sauce and cover with the pasta imprinted with the parsley leaf.
