Oysters: Pasta Stuffed with Oysters in a Bell Pepper Sauce

posted by Foodie49 10-18-100 6:58 PM

Gail Greco's book "the World Class Cuisine of Italy and France"
Pasta Stuffed with Oysters in a Bell Pepper Sauce

2 cups all-purpose flour
1/8 tsp. salt
1 tbsp. olive oil
1 egg
3 egg yolks

12 oysters (small ones work best but half if large)
2 tbsp. olive oil
2 tbsp. white wine
salt and fresh ground pepper

1 yellow bell pepper
1 red bell pepper
2 tbsp. olive oil
3 tbsp. light cream

In large bowl, sift the flour with the salt. Add the oil and the eggs and begin working the mixture from the inside, until a smooth elastic dough is formed. Turn onto a baking sheet and let rest for 30 minutes in the fridge.

Meanwhile, prepare the filling. Heat olive oil in a pan and cook the oysters with the white wine and some salt and pepper until lightly browned. Remove from heat and drain the oysters.

Roast the peppers on a grill until blackened. Remove skins, membranes and seeds and cut into thin strips. Set the peppers aside.

Remove the dough from the fridge. Roll into thin sheets through a pasta machine. (about 1/8 inch). Cut into 2 inch wide strips. Lay the oyster on the strip, fold over. Seal by pressing lightly around each oyster. Cut into squares, as for ravioli. Boil the stuffed pasta in salted water until al dente - about 5 minutes.

While the pasta cooks, finish the sauce. Heat a skillet with the oil and saute the roasted pepper strips for a few minutes. Add the cream and salt and let simmer for about 5 minutes. Drain the pasta and toss with the sauce. Place on individual plates. Sprinkle with parsley and serve.

Makes 4 servings (3 ravioli each)

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