Alive and Cooking
 

Fried Tuna Ravioli

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Ingredients

150g raw tuna cut into 1 cm cubes
1/2 cup celery leaves finely chopped
1/2 brown onion finely chopped
200g smooth ricotta
2 eggs
1 pack fresh lasagne sheets
1 tbsp “magic herbs”

Method

1. In a large mixing bowl combine the tuna, celery leaves, onion, ricotta, one egg and the “magic herbs” then mix well.

2. Using a round pastry cutter cut out circular pasta (I used a 7cm one).

3. Place 1/2 a tsp of filling into the centre of pasta round, brush around the edges with egg wash. Place another sheet of pasta on top and press around the edges to seal then crimp with a fork.

4. Deep fry in canola oil at 180C until golden brown.

Salad

Ingredients

1/2 a cucumber
1/2 punnet of cherry tomatoes
1 tsp "magic herbs"
splash of balsamic vinegar
splash of extra virgin olive oil

Method

1. Finely slice half the cucumber and chop into small cubes the other half, chop tomatoes in half then toss in a bowl with the oil, vinegar and magic herbs.

Magic herbs

Ingredients

1 bunch of basil
1 bunch of curly parsley
1 bunch of mint
1 bunch of dill
100ml extra virgin olive oil

Method

Vitamise all herbs to a smooth paste then add olive oil and store in a jar or lock and lock container.


Fried Tuna Ravioli