Christmas Eve Fish Tortelli
- 12 oz fresh egg pasta dough
Soak the bread in the milk to soften. Squeeze the bread to remove excess milk, then place it in a food processor with the sea bass fillet, cream, egg white, Parmigiano Reggiano, salt, pepper and nutmeg. Mix until you have a soft, light puree. Once the filling is ready you can prepare the egg pasta dough with 3 eggs and 10 oz of flour, or as an alternative, you can use 10 oz of fresh egg pasta dough already made.
Use a rolling pin or pasta machine to roll out the pasta dough until 1/10th-inch thick. Using a knife or pasta cutter, cut the sheet into 3-inch squares. Then, using a teaspoon or pastry bag, place a hazelnut-sized ball of filling in the center of each pasta square. Brush the edges with water and fold, one by one, into triangular tortelli. Use your thumbs to seal the edges, making sure that there are no air bubbles inside.
Then, heat bring a large pot of water to a boil. In the meantime, prepare the sauce. Peel and devein the shrimp. Remove the scallops from their shells, if necessary. Use only the white part of the scallop. Place a pan over medium heat. Add oil and, once hot, add the garlic and chopped chili pepper. After 30 seconds, add the scallops and shrimp. Once golden on both sides, add chopped parsley, salt and a couple tbsp of boiling water. Remove the garlic and then take the pan off the heat.
Once the sauce is ready, add salt to the boiling water and cook the tortelli. Cook for about 3 minutes or until the tortelli come to the top. Remove the pasta using a slotted spoon and transfer it to the pan with the sauce. Toss the pasta with the sauce until well covered. Divide the tortelli evenly between individual plates. Add a little extra sauce to each. Also add, two shrimp tails, one scallop and Extra Virgin Olive Oil.