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
LET YOURSELF BE INSPIRED
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