This recipe was created by food blogger Lucia Antenori to participate in the #AromaMalvasia Challenge at the “Valtidone Wine Fest“. Of course we pair it with a local Malvasia: Colli Piacentini Malvasia Baciamano 2021 Mossi 1558.
Ingredients for 2 persons:
Egg pasta:
100 g 00 flour, 1 large egg
Fish stuffing: 200 g sea bass fillet, 100 g potatoes piacentine, 20 g extra virgin olive oil, 1 clove of garlic, 50 g Malvasia di Candia Aromatica Baciamano, 2 sprigs parsley. salt flake q.b., pepper q.b..
Porcini mushroom sauce:
20 g dried porcini mushrooms, 1 shallot, 30 g extra virgin olive oil,, Salt and pepper to taste, Fresh parsley to taste
Directions:
First prepare the filling so that it cools before you can form the ravioli. At a later time prepare the egg pastry dough, and while the pastry rests prepare the porcini mushroom sauce.
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For the filling:
Boil the potatoes without peeling them in plenty of water.
In a frying pan, pour the extra virgin olive oil and wilt the minced garlic clove, add the sea bass fillets and brown them. Pour in the wine and let it evaporate. Season with a pinch of salt and freshly ground pepper. When the cooking is finished, break up the fillets.
Peel and mash the potatoes.
Pour the fish and potatoes into a glass bowl, top with chopped parsley, and stir to mix the ingredients well.
Cover the bowl and place it in the refrigerator.
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For the egg pastry for the ravioli:
Sift the flour well on a work surface, form a well and pour the egg into the center.
Using a fork, beat the egg and begin to incorporate some of the flour. Work with your hands until the dough is smooth and elastic.
Wrap the resulting loaf in food wrap and let it rest for about 30 minutes.
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For the porcini mushroom sauce:
Soak the dried mushrooms in plenty of water for at least 15 minutes or until they are completely soft.
Pour the oil into a frying pan, add the well-chopped shallot and wilt it without letting it color. Add the mushrooms previously squeezed and cut into small pieces and cook over medium low heat for about 10 minutes. Season with salt and pepper and some chopped parsley.
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To prepare the ravioli:
Prepare one or more very thin sheets so that the flavor of the fish ravioli filling enhances as much as possible. Roll out the pastry sheet with a rolling pin or a pasta machine.
Arrange the fish filling equally spaced, fold the pastry sheet on itself, and with the help of a special square stencil or pasta cutter cut the ravioli. Then lay them on the floured work surface.
Cook the ravioli in plenty of boiling salted water.
Season the fish ravioli with the porcini mushroom sauce.
Wine pairing:
(Edited by Stefania Vinciguerra)
Colli Piacentini Malvasia Baciamano 2021 Mossi 1558
Golden yellow in color. Variegated aromas of beeswax, medicinal herbs, sage and elderberry with white fruit preserves. Mouth round, savory, broad and full, with a finish reminiscent of citrus cedar notes.
Production area: the vineyard – about 30 years old – is located in Località Albareto, in the municipality of Ziano Piacentino (Piacenza); the planting dates back to 1990 and is located in a hilly area with a 15% slope. The plot, with northeastern exposure, is located at an elevation of 240 meters above sea level and has a clay texture.
Grape varieties: 100% Aromatic Malvasia di Candia, a multifaceted, versatile and long-lived grape variety. The chosen training form is espalier with a planting spacing of 2.5 x 1.3 m and simple Guyot pruning that allows comfortable management of annual operations. The planting density is 3,000 vines/ha, and the average annual yield is 90 quintals/ha.
Harvest: in early September, the grapes were selected and picked by hand into small crates in order to preserve the bunches.
Production processes: pressing done with a membrane press allows a yield of 65 percent. Vinification, first fermentation and maturation on yeasts take place exclusively in clayver, 400-l ceramic amphorae. Clayvers are stoneware containers that are inert, waterproof and have excellent thermal insulation. They have a slight porosity that allows modest exchange with the outside world, and if treated and stored carefully, they can last forever, never yielding any substance to the wine or altering its organoleptic properties. Weekly bâtonnage until May 2022, when the wine was bottled.
Alcohol content: 14% vol.
Serving temperature: 12-14°C.
Recommended pairings: As an aperitif, with savory pies, shellfish, medium-aged cheeses, pumpkin dishes, but also with spicy and sweet-and-sour preparations.
