Open Ravioli with Seafood

Open Ravioli with Seafood

Serves 4


  • 450 g/1 lb. mixed seafood
  • ½ basic quantity of fresh pasta dough
  • 2 tbsp. olive oil
  • 2 shallots. peeled and sliced
  • 1 medium-hot chili. deseeded and chopped
  • 2 celery stalks. trimmed and finely chopped
  • 300 ml/ ½ pint/1 ¼ cups dry white wine
  • 2 red peppers. deseeded and skinned
  • freshly ground black pepper
  • fresh flat-leaf parsley sprigs. to garnish



Prepare the seafood. If using any fish fillets. skin and remove any fine bones and cut into small pieces. Peel prawns/shrimp. discard the black intestinal vein that runs down the back. then rinse and pat dry with paper towels. Scrub mussels. removing any beards and barnacles. discard any that are open. Leave in a bowl covered with cold water. Clean squid. Slice then flake white crabmeat. Reserve all.

Roll the pasta out on a lightly floured surface. cut into 7.5 cm/3 inch squares: cover with a dish towel. Heat the oil in a saucepan or frying pan. add the shallots. chili and celery and fry for 3 minutes. Pour in the wine and 150 ml/ ¼ pint/ 2/3 cup water. then bring to the boil and allow to bubble gently for 5 minutes. Add all the seafood except the crab and cook for 4-5 minutes until the mussels have opened (discard any that are closed) and the prawns have turned pink. Keep warm while cooking the pasta. then drain just before serving. reserving 50 ml/2 fl oz./ ¼ cup of the seafood cooking water.

Bring a frying pan half-filled with water to the boil. Cook the pasta squares for 2-3 minutes. then drain and keep warm. Place the cooked pasta layered with paper towels on a large plate placed over a pan of simmering water. Continue until all the pasta is cooked. Place 3-4 pasta squares on a plate and place a few strips of red pepper on top. Spoon over some crabmeat and top with the cooked shellfish. Spoon a little of the cooking water over. then season with black pepper and garnish with parsley sprigs.