Zarangollo Ravioli with Herring Roe The sweet red pepper purée may also be lightened by adding olive oil. If you can’t find wine cheese from Murcia, substitute drunken goat cheese. The winewashed rind of the drunken goat cheese is reminiscent of the wine cheese from Murcia.

Ingredients

4 zucchini

2¾ teaspoons salt, divided use

2¾ cups very finely diced spring onions

5 tablespoons extra virgin olive oil, divided use

½ teaspoon freshly ground black pepper, divided use

2 sweet red peppers, roasted and seeded

¼ cup grated Murcian wine cheese or drunken

goat cheese

8 quail eggs

3 tablespoons herring roe

1 tablespoon sea salt crystals

1 tablespoon crushed white peppercorns

1 tablespoon crushed pink peppercorns

1 tablespoon chives

Method

1. Wash the zucchini, trim the ends, and slice lengthwise into ¹⁄8-inch (3 mm) thick slices using a mandoline or a sharp knife. Bring 3 quarts (3 liters) of water and 2 teaspoons of salt to a rolling boil in a large pot over medium-high heat. 

2. 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 pat dry with paper towels.

3. Cook the onions in a large sauté pan with ¼ cup 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 ½ teaspoon of salt and a pinch of pepper and reserve until needed.

4. Purée the red peppers in a blender on high speed until smooth, about 1 minute. Season with a pinch each of salt and pepper.

5. Cross two pieces of zucchini over each other to make an X. Place 1 tablespoon 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. 

6. Repeat with the remaining zucchini and onions and transfer carefully to a lightly

oiled baking sheet.

7. Top each ravioli with 1 teaspoon each of cheese and bake in a 350°F (175°C) oven for 10 minutes, or until heated through. Meanwhile prepare the eggs.

8. Fry the quail eggs in a large nonstick pan with 1 tablespoon 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.

9. Top each ravioli with a quail egg and 1 teaspoon of the roe. Decorate each plate with 2 tablespoons 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. Adapted from a recipe by Juan Antonio Pellicer

Tips 

The ravioli is made by stuffing thinly sliced strips of zucchini with gently cooked onions. This dish can also be dressed with Ñora-Infused Oil