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Ravioli Filled With Tapenade From Green Olive And Anchovy Paste With Citrus Fruits - Olive Oil Sauce

Recipe serves 4: Advanced
Ingredients and preparation:

For the tapenade:
200 g Manzanilla-Olives, blend with hand mixer 50 g toasted almonds, 50g toasted pine kernels, 3 tsp. virgen extra olive oil (from picual olives), one clove of garlic, a little basil and 1 anchovy fillet.

For the sauce:
glaze 4 shalotts with a little olive oil. Then add:
0.2 liters white port
0,3 liters orange juice
0,2 liters Clementine juice
0,1 liters grapefruit juice
50g brown sugar
Bring to the boil and simmer until reduced by half. Decant a little off and put to one side. Stir a little orange juice into some cornflour until fluid, add to the mixture, bring to the boil again to bring out the flavor. Finally stir in 0,1 liter olive oil.

For the ravioli:
Prepare dough from:
300g wheat flour
150g durum wheat flour
40g milk
3 eggs
2 tbsp olive oil
Knead until smooth and roll out onto the table. Dollop the tapenade at regular intervals on one half of the dough, fold the other half of the dough on top of it, cut out with a knife (or with a special ravioli roller) and boil in salted water.

For the foam:
Add a little cream and butter to the white port and fruit juice mixture and beat until frothy.

To arrange:
pour the sauce over the ravioli, place the foam on it and garnish with a few zests of oranges

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