----------------------------------FILLING----------------------------------
    3/4 lb Shrimp in shells (3/8kg)

    3/4 lb Halibut (3/8kg)

      2 lb Clams (1 kg)

      2 tb Virgin olive oil

      1 ts Dried oregano

      1 tb Parsley, chopped

           Fresh ground pepper
      2 c  White wine (480ml)

      2    Cloves garlic

           Pickling spice
-----------------------------------SAUCE-----------------------------------
      2 md Onions, diced

     10    Cloves garlic, minced

           Shrimp shells
     12 md Tomatoes, peeled, seeded &

           -diced
        g  Zest & juice of two oranges
      1 ts Saffron threads

      1 c  White wine (240ml)

      2    Or 3 sprigs fresh thyme

      2    Bay leaves

      6    Peppercorns

      3 tb Oil

           Poaching liquid & clam broth
      3    To 4 tablespoons rice flour

  You guys over on the right coast should be able to find all this at
  hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.),
  developed this recipe.  Buy or make your own saffron ravioli dough to
  stuff with this delectable combination of Spanish flavors.
  Clean shrimp and reserve shells.  Poach shrimp in well salted water
  with pickling spice.  Discard liquid.  Poach halibut in wine until
  set. Do not overcook.  Steam clams in white wine and garlic.  Remove
  from shells and reserve liquid.  Leave smaller clams whole and
  coarsely chop larger ones. Gently toss seafood together and dress
  with olive oil.  Set aside.
  SAUCE:
  SPECIAL REQUIREMENT:  cheesecloth, parchment paper, rice flour.
  Steep threads in white wine for 30 minutes.  Cook shrimp shells in
  hot oil just until they turn pink.  Then combine them with thyme, bay
  leaves and peppercorns in cheesecloth.  Saute onion until soft and
  golden, not brown, in oil used for shrimp shells.  Add garlic and
  saute for an additional 5 minutes.  Deglaze pan with white wine,
  poaching liquid and clam broth. Add tomatoes and cheesecloth sachet.
  Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an
  additional 15 minutes.
  TO ASSEMBLE:
  Place about 1 tablespoon seafood mix on each large size ravioli pasta
  sheet, cover with second layer.  Moisten borders with water, press
  out any air, and cut with fluted ravioli cutter.  Lay on sheet pans
  lined with parchment paper and sprinkle with rice flour to keep dry.
  Cover with plastic.
  TO COOK:
  Use a wide pan with plenty of water.  Cook 3 or-4 raviolis at a time
  for 3 to 4 minutes, removing them with a slotted spoon.  Serve on a
  bed of the Spanish sauce.
  From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
  by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
  Daly City, Ca., 94105.  1987.
  Posted by Stephen Ceideberg; March 30 1993.