Ravioli with fish sauce to the port

03845 RAVIOLI with FISH SAUCE to INGREDIENTS for 4 PEOPLE 400 g ravioli stuffed with fish, 300 g of mussels, scallop, 16 1 tin of crab meat in brine, oil, 50 g 30 g shallots or onion, 1 clove of garlic, 1 sachet of Saffron, 150 g cooking cream, dill, salt, pepper.

Wash and brush the mussels, put to soak scallops in cold water with a tablespoon of salt to make them bleed, drain and put them on the fire, a medium flame in a pan with a little oil, cover; When the mussels have opened, remove the fruit from the shell.

Sauté the shallots in a pan with the garlic and olive oil for 3 minutes over medium heat; pour the mussels and scallops and let stand for 10 minutes.

Add the cream, saffron, the crab meat cut into pieces and cook for 5 minutes.

Boil the ravioli in salted boiling water, drain and toss with the sauce, sprinkle with chopped dill and serve immediately.