A humble recipe mostly prepared in soup form, Broccoli and Stingray has always been a popular evergreen dish. Marco Martini creates a gourmet variation that combines various preparations: broth, stuffed pasta, and couscous.

Broccoli and Stingray Ravioli

INGREDIENTS

For the black pasta

150 g of all-purpose flour
50 g of semolina
3 egg yolks
1 egg
3 g of vegetable charcoal

Method

Knead everything together in a stand mixer, gradually adding the eggs. Finish the dough on the countertop, wrap it well, and let it rest.

For the green pasta

2 broccoli heads
800 g of all-purpose flour
50 g of semolina
40 g of broccoli cream (for the dough only)
5 egg yolks
1 egg

Method

Boil water in a pot. Cut the broccoli uniformly with a knife and blanch it in the boiling water. Cool it in ice water. Blend it with an immersion blender, adjusting the salt. Strain the cream through a chinois. Part of this cream will be used for plating, and the other part for making the green pasta.

To make the green pasta, knead everything together as for the black pasta, this time using the broccoli cream instead of vegetable charcoal. Gradually add the eggs, and once finished, wrap the dough well and let it rest.

For the fumet

500 g of stingray bones
1 leek
1 onion
100 g of white wine
2 sprigs of marjoram
2 sprigs of thyme
Zest of 4 lemons
3 white peppercorns
25 g of butter
1.5 liters of water

Method

Fillet the rays. Remove the skin from the wings and finely chop the meat with a knife. This meat will be seasoned to make the ravioli filling.

In a pot, add a drizzle of oil, finely chopped leeks, onions, butter, and ray bones. Cook and add lemon zest, marjoram, thyme, and white peppercorns. Deglaze with white wine, and when the wine has evaporated, add water. Cook for about 2 hours. Strain the broth and set aside.

For the filling

Stingray meat
Chives to taste
Olive oil to taste
Salt to taste
1 teaspoon of lemon juice

Method

Roll out the ravioli, creating the base with the green pasta and making black stripes to place on top lengthwise, so as to have alternating black and green layers. Season the ray filling with chives, lemon juice, olive oil, and salt. Make the ravioli using a round pastry cutter.
From the other broccoli head, obtain florets and "couscous". To make the couscous, simply slice a piece of broccoli and grate it using a cheese grater to obtain a size that closely resembles real couscous. Blanch and cool the broccoli florets. Cook the couscous in a pan with oil and garlic. Both will serve as a garnish for the dish.

Plating

In a serving dish, using a pastry cutter, place the broccoli cream in the center. Pour the broccoli couscous on top, pressing lightly to adhere it to the cream. Remove the pastry cutter and position the ravioli upright on top. Fill the spaces with broccoli florets and garnish with flowers as desired. As a final step, pour the ray broth over the ravioli and broccoli cream.