Zarangollo Ravioli with Herring Roe (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
Zucchini 4 ea.
Salt, divided use 14 ml.
Spring onions, very finely diced 675 ml.
Olive oil, extra virgin, divided use 75 ml.
Black pepper, freshly ground, divided use 2 ml.
Sweet red peppers, roasted and seeded 2 ea.
Murcian wine cheese or drunken goat cheese 60 ml.
Quail eggs 8 ea.
Herring roe 45 ml.
Sea salt crystals 15 ml.
White peppercorns 15 ml.
Pink peppercorns 15 ml.
Chives 15 ml.


  1. Wash the zucchini, trim the ends, and slice lengthwise into 3 mm. thick slices using a mandoline or a sharp knife. Bring 3 liters of water and 10 ml. of salt to a rolling boil in a large pot over medium-high heat. Blanch the zucchini strips for 3 minutes, or until soft and pliable. Transfer carefully to a bowl of ice water to stop the cooking. Drain well and sat dry with paper towels.
  2. Cook the onions in large sauté pan with 125 ml. of olive oil over medium heat until soft, about 10 minutes. Raise the heat to medium-high and sauté the onions, stirring frequently, until lightly caramelized, 5 to 7 minutes. Season with 2 ml. of salt and a pinch of pepper and reserve until needed.
  3. Purée the red peppers in a blender on high speed until smooth, about 1 minute. Season with a pinch each of salt and pepper.
  4. Cross two pieces of zucchini over each other to make an X. Place 15 ml. of the onions where the two pieces cross and fold each of the four ends of the zucchini over the onions to create the ravioli. Flip the ravioli over so that the seam is on the bottom. Repeat with the remaining szucchini onions and transfer carefully to a lightly oiled baking sheet.
  5. Top each ravioli with 5 ml. each of cheese and bake in a 175°C oven for 10 minutes, or until heated through. Meanwhile prepare the eggs.
  6. Fry the quail eggs in a large nonstick pan with 15 ml. of olive oil over medium heat for 3 minutes, or until the whites are completely white and the yolk is still bright orange. Season with a pinch each of salt and pepper.
  7. Top each ravioli with a quail egg and 5 ml. of the roe. Decorate each plate with 30 ml. of the sweet red pepper purée and a small pinch each of the salt, peppercorns, and chives. Place a ravioli on each plate and serve.

Additional tips

This dish can also be dressed with ñora infused oil. The sweet red pepper purée can be lightened by adding olive oil.

Recipe credit: Juan Antonio Pellicer for Wines from Murcia, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.

© 2018 The Culinary Institute of America