Chickpea Ravioli with Shrimp and Mussels
Ingredients
- For the sauce
- 250 grams clam
- 250 grams shrimp (ready to cook peeled and deveined)
- 2 Tbsps butter
- 1 Orange (juice)
- 1 splash dry white wine
- salt
- peppers (from the mill)
- 2 Tbsps freshly chopped parsley
- For the filling
- peppers (from the mill)
Preparation steps
For the dough: Knead the flour, eggs, oil and 1 teaspoon of salt into a smooth, pliable dough. Add a little water or flour if necessary. Shape the dough into a ball, cover and let rest for about 30 minutes.
For the filling: Peel and finely chop the shallot and garlic. Fry in hot oil until translucent. Let cool slightly. Rinse the chickpeas in a colander and drain well. Mash finely in a bowl with a fork. Mix the shallot with the garlic and tahini. Season with lemon juice, cumin, salt and pepper.
Knead the dough again and roll out with a rolling pin or a pasta machine on a lightly floured surface. Use half the batter at intervals of 5-6 cm (2-2 2/5 inches) each with 1-2 tablespoons of filling and cover with the remaining dough. Press down the dough around the filling and cut into square dumplings using a pastry cutter. Simmer the ravioli in salted water for 4-5 minutes.
For the sauce: Rinse and clean the mussels. Rinse the shrimp and drain well. Briefly sauté the shrimps and mussels with butter in a hot pan. Deglaze with the orange juice and white wine. Season with salt and pepper. Cover and leave for about 2 minutes until done. Remove the lid and add the drained ravioli. Season with salt and pepper.
Divide the ravioli with seafood in soup plates and serve sprinkled with parsley.
Sprinkle with dry chili according to taste.