1 lt. Milk, 300 gr. Brussels sprouts, 1 kg. Invidia curly salad, 10 Imperial prawns, 2 Cloves of garlic
4 Anchovies, 2 Eggs, 350 gr. Flour, some knobs of butter, salt
Cleanse the Brussel sprouts by removing the base and the outer leaves, divide them in half and immerse them in water to wash them well.
Drain them and put them in a pot with butter, salt, half a litre of milk and cook over medium heat with the lid on.
Pour the oil into a pot with chopped garlic, chopped anchovies and stir fry.
Wash the curly invidia salad and cut it into small pieces: in this way.
Then mix it with the stir fry, salt and let it cook. Half way through cooking put the Imperial prawns in the center of the salad, cover them with the same vegetable and let them cook on a slow fire always with the lid on.
While everything is cooking, prepare the batter for the crepes. whisk two eggs with salt and start by firstly adding flour, then milk and so on, alternating the ingredients until you run out.
After five minutes of cooking, remove the prawns from the pot by using tongs, and finish cooking the salad at high temperature without the lid, so that the liquid can evaporate.
Once the Brussel sprouts are cooked turn them into paste, by using the immersion blender. As it will be boiling hot, it is advisable to use a splash guard.
Do the same with the invidia salad: put it back on the hob and let it thicken by adding a spoonful of flour.
Once the sprouts’ cream has cooled down, add half of the crespelle batter and begin to cook by heating up a knob of butter in a non-stick frying pan.
Pour a ladle of mix, cook well on one side and then on the other. Then let them cool slightly on a wooden cutting board.
While still hot, put the invidia salad filling on one side, together with half a prawn, brush around a little bit of batter, close the crespella on itself and cut the raviolo with a round pasta cooking ring.
I recommend you create some beautiful “maltagliati”, with the remains of the crepes that you can use as a garnish for a tasty meat broth to serve in another occasion.
Present the ravioli on an elegant handcrafted glass dish set, by placing them on a bed of sprout sauce and garnished with Imperial prawns and julienne parsley.