Seafood Ravioli With Orange-Saffron Sauce

Recipe Ingredients

		Filling
3/4 lb	340g / 11oz	Shrimp in shells
3/4 lb	340g / 11oz	Halibut)
2 lbs	908g / 32oz	Clams
2 tablespoons	30ml	Virgin olive oil
1 teaspoon	5ml	Dried oregano
1 tablespoon	15ml	Parsley - chopped
		Fresh ground pepper
2 cups	474ml	White wine
2		Garlic
		Pickling spice
		Sauce
2		Onions - diced (medium)
10		Garlic - minced
		Shrimp shells
12		Tomatoes - peeled, seeded and (medium)
		Chopped
		Zest and juice of two oranges
1 teaspoon	5ml	Saffron threads
1 cup	237ml	White wine
2 sections		Fresh thyme
2		Bay leaves
6		Peppercorns
3 tablespoons	45ml	Vegetable oil
		Poaching liquid and clam broth
3 tablespoons	45ml	Rice flour

Recipe Instructions

Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.), developed this recipe. Buy or make your own saffron ravioli dough to stuff with this delectable combination of Spanish flavors.

Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside.

SAUCE:

SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour.

Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Saute onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and saute for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an additional 15 minutes.

TO ASSEMBLE:

Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic.

TO COOK:

Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce.

From "Wild About Saffron--A Contemporary Guide to an Ancient Spice", by Ellen Szita.

Source:
Sarah Leah Chase

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