Fish Ravioli

Fish ravioli is an elegant and delicious dish that can vary depending on the type of fish used and the chosen sauces. Here is a basic recipe that you can customize to your taste.

Ingredients

• 250 g of fresh egg pasta for ravioli
• 300 g of fish of your choice (for example: sea bass, prawns, sea bream)
• 100 g of ricotta
• 1 egg
• Salt and pepper to taste
• Aromatic herbs to taste (for example: parsley, dill)
• Butter or extra virgin olive oil
• Grated lemon zest (optional)

For the seasoning:

• Butter
• Sage
• Lemon juice
• Salt and pepper

Preparation

1. Begin by cleaning and cooking the selected fish. You can steam it or cook it in a pan with a drizzle of oil, then let it cool down.
2. Once cooled, flake the fish into a bowl and add the ricotta, egg, finely chopped herbs, salt, pepper, and, if you like, grated lemon zest. Mix to obtain a homogeneous mixture.
3. Roll out the fresh pasta on a lightly floured surface and place small amounts of the filling at regular intervals on the pasta.
4. Cover with another layer of pasta and use a pastry cutter or a pasta wheel to shape the ravioli, making sure to seal the edges well by pressing them with your fingers or with the tines of a fork.
5. Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes or until they float to the surface.
6. Meanwhile, prepare the dressing by melting some butter in a pan with sage leaves. When the ravioli are ready, gently drain them and transfer them to the pan with the butter and sage, adding a pinch of salt, pepper, and a bit of lemon juice.
7. Serve the ravioli hot, making sure to pour over the butter and sage sauce.

A curiosity: Ravioli is a versatile dish that finds its roots in different parts of Italy, and each region has its own variant with different fillings and condiments. Fish ravioli, in particular, are typical of coastal areas where the main ingredient is very fresh and abundant. Enjoy your meal!