Fish, Sardine and Lemon Stuffed Pasta PRINT
- YIELD: 20 servings
fried homemade ravioli. Class!
|100||g/3½ oz "Paccheri millerighe" pasta,|
|350||g/12 oz fresh hake fillet,|
|55||g/2 oz canned sardines (1small can),|
|⅓||ActiFry spoon tomato paste (10 g/⅓ oz),|
|1||ActiFry spoon vegetable oil,|
|5||sprigs fresh chives,|
Cook the pasta, making sure it remains “al dent” (if they are too cooked, they break when stuffed). Follow the instructions found on the package. Use a food processor with a metal blade to process the fish into a smooth paste. Continue processing, adding the egg whites beaten until stiff. Season and add the tomato paste, the drained sardines and the lemon zest.
Remove to a large bowl. Add the chopped chives and put the mixture into a pastry bag.
Pipe out to stuff the pasta. Cook the stuffed pasta in the ActiFry with a spoon of vegetable oil. The stuffing will cook and the pasta will become golden and crunchy.