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Ravioli with Sole and Sea Bream

17/11/2023

Fish-filled ravioli is a refined and elegant dish, perfect for special occasions. The combination of sole and sea bream offers a delicate and flavorful filling. Here is a recipe to prepare ravioli with sole and sea bream:

Ingredients

For the fresh pasta:

  • 300 g of 00 flour
  • 3 eggs

For the filling:

  • 200 g of sole fillet
  • 200 g of sea bream fillet
  • Salt and pepper to taste
  • A pinch of nutmeg
  • 2 tablespoons of grated Parmesan cheese
  • 1 egg

For the dressing:

  • Butter to taste
  • Fresh sage
  • Lemon juice
  • Salt

Preparation

  1. Fresh pasta: Start by preparing the fresh pasta. Pour the flour in a fountain-like shape onto a work surface and crack the eggs in the center. Work the ingredients until a smooth and elastic dough is obtained, wrap in plastic wrap and let rest for about 30 minutes.

  2. Filling: Steam or pan-fry the sole and sea bream fillets with a drizzle of oil, season with salt and pepper. Once cooked, finely chop them and mix with an egg, Parmesan cheese, and a pinch of nutmeg. Taste and adjust the seasoning with salt and pepper if necessary.

  3. Forming the ravioli: Roll out the pasta into thin sheets with the help of a pasta machine or a rolling pin. Place small amounts of filling at regular intervals on one half of the sheet and cover with the other half. Press around the filling to seal the ravioli well and cut them out with a pasta wheel or a pastry cutter.

  4. Cooking: Cook the ravioli in plenty of boiling salted water for a few minutes, until they float to the surface.

  5. Dressing: Melt some butter with sage leaves in a pan, add the cooked ravioli and gently toss for a few minutes, adjusting the salt and adding a squeeze of lemon juice.

Plate the ravioli with a drizzle of the butter and sage emulsion on top and, if desired, an additional sprinkle of Parmesan cheese.

Fun Facts

Ravioli is a typical preparation of Italian cuisine, particularly widespread in the Liguria and Piedmont regions, but with regional variations throughout Italy. The version with fish filling showcases the creativity and variety that characterizes this dish, capable of marrying land ingredients with those of the sea.

Ravioli with Sole and Sea Bream