Oyster and Oyster cream Ravioli | Raffaele Liuzzi

Ingredients for 4 servings

• 15 Fine de Clare oysters
• 6 egg yolks
• 300 grams of refined flour
• Wild fennel
• Dry Martini
• 1 shallot
• 200 grams of fish stock
• Canosium extra virgin olive oil

Method for the Ravioli

Open 7 oysters and collect the oyster water to later add to the cream.
Cut the oysters into three pieces, dry them, and then place them inside the ravioli.
Mix the flour with the egg yolks until the dough is smooth; let it rest for about 20 minutes, then roll it out. Use a 3 cm diameter pasta cutter to cut out the shapes.
Place a piece of oyster inside each shape and close with another layer of the same-sized pasta.

Method for the Cream

Open 4 oysters, collect their water, and set it aside.
Finely chop the shallot and wild fennel, then sauté them in a saucepan with a drizzle of extra virgin olive oil.
Add the oyster flesh and let it sweat, then deglaze with dry Martini.
After the alcohol has evaporated, add the fish stock and cook on moderate heat for 2 minutes. Finally, add the reserved oyster water and blend everything together.

Finishing the Dish

Cook the ravioli in plenty of fish stock.
Carefully drain them as soon as they float to the surface and place them in individual soup bowls that already contain the oyster cream.
Place an inverted lid over the bowl and add crushed ice along with an open oyster and a sprig of wild fennel, as shown in the photo.