RAVIOLI SEA BREAM, TARRAGON, LEMON GRASS AND SUNFLOWER SEEDS

I developed a new recipe and I must tell you that I was very polite!

So the first thing that you should do is to put in order to make fresh pasta and then assemble the ravioli and meanwhile sauté with ramettino citronella and a little salt fillet of sea bream. The work force!

ingredients:

500g of flour (you can choose though I recommend the kamut, as rich in fiber and therefore more natural unbleached)

water q.b

eggs (I prefer not to put them but if you are saddened by the emaciated tone of the compound then add 2 small eggs or 1 large egg)

3 tablespoons oil e.v.o.

2 or 4 sea bream fillets of sea bream

3 sprigs tarragon (preferably fresh)

2 sprigs lemon grass (preferably fresh)

1 lemon

cream (I buy the vegetable cream, just as good but much less damaging)

Sunflower seeds (shelled, roasted and salted)

salt q.s.

Preparation:

Usual process, that is to form a volcano with the flour and in the center you put the 2 small eggs on 1 large egg and oil, mix and add the water (little by little) in small quantities to make a smooth paste and strength with those hands ... knead!

tarragon

Now relax and let snooze the mixture, covered with a damp linen cloth.

So we clean the sea bream (unless our fishmonger has not been so kind to avercele already prepared so that you only have to cook) and then put it in the pan in the company of an oil tear e.v.o. , A teaspoon of lemon juice and grated zest clearly (remember to put a sprig of lemon grass inside of the fish), salt q.s. and we cover.

sunflower seeds

Cook over medium heat controlling them and turning them so long as the threads do not come off from the bone, and their color is a nice white snow.

The boring part now comes, we must also remove any bone the smaller and skin; later you have to thread it using your hands.

Meanwhile the paste must be ready to be rolled out to a thickness of a few millimeters and sectioned so as to accommodate the filling and derive the wonderful ravioli bream.

Throw them in salted boiling water for 30 seconds and drain.

Last step: non-stick skillet or better yet earthenware, in which pour the vegetable cream, a pinch of salt, sunflower seeds and tarragon (previously chopped)

Let's taste the flavor of the cream from time to time, incorporated the ravioli and add a ladle of water in which you had blanched ravioli. Wait until the sauce thickens and the ravioli are the point of desired doneness.

ALL AT THE TABLE AND ENJOY