Open Raviolo | Gualtiero Marchesi

Ingredients for 6 people

• 100 g fresh egg pasta
• 100 g fresh green egg pasta
• 6 large parsley leaves
• 600 g cleaned scallops
• 120 g butter
• 100 ml dry white wine
• 1 tablespoon ginger juice
• Salt and pepper

For the green egg pasta

• 100 g white flour
• 80 g leaf spinach
• 1 egg
• ½ tablespoon olive oil

For the egg pasta

• 100 g white flour
• 1 egg
• ½ tablespoon olive oil
• Salt

Method

Wash and trim the spinach. Cook in salted water, drain and squeeze dry, chop finely and pass through a sieve.

Place the flour in a mound, place the egg, spinach, oil, and salt in the center.

Mix gradually until you obtain a smooth dough. Let rest for at least two hours, covering with a cloth.

Prepare the pasta without spinach using the same procedure.

Using a pasta machine, roll out a layer of egg pasta without spinach to a thickness of three millimeters. Cut out twelve squares measuring about five centimeters on each side.

Place a parsley leaf in the center of six squares, cover with the remaining dough and pass the double sheet through the pasta machine several times, first in one direction and then in the other, so that the parsley leaf is evenly distributed throughout, until you obtain a sheet of dough one millimeter thick.

Cut out squares of pasta measuring about 10 cm on each side, keeping the parsley leaf in the center.

Roll out the green pasta to a thickness of 1 mm and cut out six squares measuring 10 cm on each side.

Cut the scallops in half lengthwise, season with salt and pepper.

Peel the fresh ginger root, grate it, and squeeze it to extract the juice.

In a saucepan, melt 20 grams of butter, add the scallops, and cook them for a few moments. Add the white wine, allow the flavors to blend, and remove them from the saucepan.

Reduce the cooking liquid, add the ginger juice and whisk the sauce with the remaining butter. Return the scallops to the saucepan and allow the flavors to blend.

Meanwhile, cook the pasta in plenty of boiling salted water.

Plating

Place a spoonful of sauce on the bottom of each plate, arrange the green pasta on top, then add the scallops with their sauce and cover with the pasta imprinted with the parsley leaf.

Cover photo by Sergio Coimbra