The veal-filled ravioli meet the strong creaminess of tuna sauce and the character of caperberries: a rich and enveloping dish, perfect for winter days where you can pamper yourself with authentic flavours.
Veal Raviolini in tuna sauce
45 minutes
average
2 people
Ingredients
Veal Raviolini
1 pack (200g)
drained tuna fillets
130g
capers in water
80g
anchovy fillets
3
eggs
2
vegetable broth
100ml
extra virgin olive oil
100ml
caperberries
to taste
pepper
to taste
preparation
1
Prepare 2 hard-boiled eggs by boiling them for 8 minutes in boiling water and, once cooled, shelling them.
2
Drain the tuna fillets and put them in a mixer (leaving a few pieces to garnish the dish)
3
Add the capers, anchovy fillets, hard-boiled eggs and vegetable broth and blend until smooth, adding pepper to taste
4
Now also add the extra virgin olive oil and blend again well until the sauce emulsifies. Then pass it in a strainer to make it smoother.
5
In a pot with boiling salted water, cook the veal Raviolini for 3 minutes, then drain and in the same pot combine them with the tuna sauce, allowing them to amalgamate.
6
Plate with the remaining strips of tuna fillets and caperberries cut in half
In this recipe:
Veal Raviolini
The Raviolini are made with 100% veal for a distinctive, fragrant and bold flavour that comes through from the very first bite and is even more recognisable in the new recipe. Much loved by children and adults alike, the filling is rich and enveloping despite the small size. Incredibly versatile, they are great both with and without broth.
LET YOURSELF BE INSPIRED
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