Serves 2
Ingredients
For the filling
200g grouper
25g basil
10g lemon confit
25g black olives
25g onions
1 garlic clove
1 egg
300g pasta dough
For the sauce
50g onions
100g tomatoes
200ml fish stock
1 tub sea urchin
150ml cream
25ml olive oil
Method
Blend all the ingredients for the filling together and put in a piping bag. Roll out the pastry thinly and, with a triangular cutter, cut the bases. Pipe some of the mousse at the centre of each ravioli and cover with a triangular pastry lid. Stir well.
In a pot, sweat the onions and the tomatoes, add the fish stock and reduce. When done, take it off the heat and have the ravioli triangolari ready cooked in order to serve immediately. Put the sea urchin with the sauce and mix well.
Serve three ravioli triangolari per portion placed on top of some sauce. Top off with some foam and garnish with some herbs.
Joe Vella is an Executive chef, Hilton Malta.