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1
Clean shrimp and reserve shells.
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2
Poach shrimp in well salted water with pickling spice.
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3
Discard liquid.
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4
Poach halibut in wine until set.
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5
Do not overcook.
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6
Steam clams in white wine and garlic.
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7
Remove from shells and reserve liquid.
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8
Leave smaller clams whole and coarsely chop larger ones.
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9
Gently toss seafood together and dress with olive oil.
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10
Set aside.
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11
SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour.
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12
Steep threads in white wine for 30 minutes.
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13
Cook shrimp shells in hot oil just until they turn pink.
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14
Then combine them with thyme, bay leaves and peppercorns in cheesecloth.
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15
Saute onion until soft and golden, not brown, in oil used for shrimp shells.
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16
Add garlic and saute for an additional 5 minutes.
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17
Deglaze pan with white wine, poaching liquid and clam broth.
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18
Add tomatoes and cheesecloth sachet.
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19
Simmer for 1 3/4 hours.
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20
Add orange juice and zest and simmer for an additional 15 minutes.
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21
TO ASSEMBLE:
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22
Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer.
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23
Moisten borders with water, press out any air, and cut with fluted ravioli cutter.
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24
Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry.
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25
Cover with plastic.
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26
TO COOK:
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27
Use a wide pan with plenty of water.
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28
Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon.
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29
Serve on a bed of the Spanish sauce.
