Ravioli with Abruzzese Seafood Sauce

Ingredients

• Homemade ricotta ravioli

• Clams

• Mantis shrimp

• Scampi

• Small pink prawns

• Fresh tomato sauce (homemade if possible or fresh tomatoes)

• 2/3 cloves garlic

• Parsley (keep the stems)

• Fresh red/green chili (Lazzaretto Abruzzese if available)

• Extra virgin olive oil

• Salt (only for the
  

  

  
  

  Method
  

  Prepare the base: In a large pan, heat a generous drizzle of extra virgin olive oil. Add the garlic cloves, the chili, and the parsley stems. Let them release their aroma over medium heat.

  
  

  Cook the clams: Add the clams, cover the pan, and let them open gently. As soon as they open, remove them from the pan and set aside, keeping their liquid in the pan.
  

  Build the sauce: Pour the fresh tomato sauce into the pan with the clam liquid. Simmer, then add the mantis shrimp, scampi, and prawns. Cook just until the seafood turns pink and tender.

  Cook the ravioli: Meanwhile, cook the ravioli in salted boiling water until just al dente.

  Bring it together:Transfer the ravioli into the seafood sauce, tossing gently to coat. Return the clams to the pan, stir, and finish with plenty of chopped fresh parsley.

  Serve:

  Plate generously, making sure each dish gets a mix of ravioli, seafood, and sauce. Serve immediately, perhaps with a glass of chilled white Pecorino wine from Abruzzo.
  

  Marchesa’s Tip: For maximum flavor, use a tomato sauce made from freshly picked ripe tomatoes, and don’t overcook the seafood, keep it sweet and tender.