Pasta, Noodles and Rice Recipes - Cappelletti with Fish Stuffing and Prawn Sauce Recipe

Ingredients

Serve 4

• 250 g/8 oz Basic Egg Pasta

• 25 g/1 oz butter

• salt and pepper

• parsley and marjoram, to garnish

Fish stuffing:

• 1 small onion, halved

• 1 celery stick, roughly chopped

• 1 small carrot, roughly chopped

• 375 g/12 oz sea bass or other white fish, skin removed

• 175 ml/6 fl oz dry white wine

• 2 egg yolks

• 20 g/3/4 oz freshly grated Parmesan cheese

• 1 teaspoon chopped marjoram

• pinch of grated nutmeg

Prawn sauce:

• 4 tablespoons olive oil

• 2 garlic cloves, crushed

• 8 tomatoes, skinned, deseeded and chopped

• 4 tablespoons dry white wine

• 250 g/8 oz cooked peeled prawns, chopped

• 300 ml/1/2 pint double cream

• 2 tablespoons chopped parsley

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Method:

1. To make the fish stuffing, put the onion, celery, carrot and fish into a frying pan, pour over the wine and season well with salt and pepper.

2. Bring to the boil and simmer for 10-12 minutes until the fish is tender. Drain and flake the fish into a bowl. Add the egg yolks, Parmesan, marjoram and nutmeg. Mix well and season to taste with salt and pepper.

3. Roll out the pasta very thinly and cut into 3.5 cm/1 1/2 inch squares. Place 1/2 teaspoon of the filling in the centre of each square and dampen the edges of the dough with water. Fold into a triangle and seal the edges.

4. Then take the left and right corners together to form a circle and pinch to seal. Place the cappelletti on a clean dry tea towel and leave to dry for 1 hour.

5. Meanwhile, make the prawn sauce. Put the oil and garlic into a frying pan and cook for 2-3 minutes until the garlic is golden brown.

6. Add the tomatoes and wine, bring to the boil and simmer uncovered for 15-20 minutes, until thickened. Stir in the prawns and season to taste with salt and pepper.

7. Add the cream and gradually bring to the boil, stirring constantly. Stir in the parsley and remove from the heat. Cook the cappelletti in a large saucepan of salted boiling water for 30 seconds-1 minute, until just tender.

8. Drain thoroughly and transfer to a warmed serving dish. Add the butter, toss well, then pour over the sauce. Garnish with parsley and marjoram, and serve hot.