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Cooking + Entertaining

Fish ravioli: the recipe for a refined and tasty seafood starter

Fish ravioli: the recipe for a refined and tasty seafood starter

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Ingredients

for fresh egg pasta

For the stuffing

Extra virgin olive oil

For the sauce

Extra virgin olive oil

I fish ravioli I am a first refined and appetizing seafood, ideal to bring to the table on Christmas Eve, or to serve for a lunch or a cena with special guests. They are made with egg pasta, rolled with a special machine into a thin sheet and filled with herbs, boiled potatoes mashed and diced bass fillets. Once the ravioli are sealed and cooked in boiling water, they are flavored in a saucepan with a simple and fragrant sauce made from fresh cherry tomatoesof oil and garlic, and flavored with a handful of chopped parsley: the result will be a tasty and delicious dish that will conquer the whole family.

If you like, you can use tomato puree in place of the cherry tomatoes, or you can add a pinch of chilli, a handful of desalted capers, or a few sliced ​​black olives to the sauce. If, on the contrary, you prefer plain pasta, you can season the ravioli with donkey e salviaand finish with a pinch of pink pepper or chopped almonds.

If you wish, you can opt for the european bass whole and filleted at home, or choose ready-made fillets, to save preparation time: the important thing will be to get advice from your trusted fishmonger and buy very fresh fish, possibly caught in the open sea.

Find out how to prepare fish ravioli by following the step-by-step procedure and tips. If you liked this recipe, try the ricotta and spinach ravioli.

How to make fish ravioli

Put the potatoes in a saucepan filled with cold water 1 and let them cook for half an hour from boiling, or until they are tender by pricking them with the tines of a fork. Once ready, drain them and let them cool.

Prepare the egg pasta: collect the sifted flour in a bowl, break the eggs in the center, add a pinch of salt 2 and start mixing the ingredients.

Then transfer the mixture to a lightly floured work surface and continue to knead with your hands, until you obtain a smooth and homogeneous dough. 3.

Wrap it in a sheet of cling film 4 and let sit at room temperature for 30 minutes.

Meanwhile, brown the garlic in a pan with a drizzle of oil, add the herbs 5wash and dry, salt and pepper, and let them flavor for about 3 minutes.

Peel the hot potatoes 6puree them with the appropriate potato masher and transfer the puree to a bowl.

Once the cooking time has elapsed, transfer the herbs to a cutting board, let them cool and chop them finely with a knife seven.

Pour the chopped herbs into the bowl with the mashed potatoes, season with salt and pepper, flavor with grated nutmeg, mix thoroughly 8 and keep aside.

Cut the bass fillets into regular cubes 9.

After the rest time, divide the egg pasta into several parts using a tarot, pass each portion of dough through the rolling mill and repeat the operation several times: in the end you should obtain many thin sheets ten.

Collect the potato and herb mixture in a pocket bag 11.

Spread mounds of filling in the center of the dough 12spacing them about 5 cm apart.

Arrange a few cubes of fish on the filling 13.

Brush the dough with a drop of water and place another layer of dough on it. Seal the edges well and press your fingers around the filling to release the air, then cut the ravioli using a notched wheel 14.

As soon as they are ready, place the ravioli on a cutting board and sprinkle them with a little flour 15.

Prepare the sauce. Let the tomatoes, washed and dried, flavor in a pan with the garlic and a generous drizzle of oil 16.

Salt and flavor with chopped parsley 17.

Moisten with a drop of water and cook the tomatoes over low heat, until they are tender but not mushy 18.

Boil the ravioli in plenty of lightly salted boiling water, drain until al dente and pour directly into the pan with the sauce. Let them aromatize briefly, then arrange them on individual plates, garnish with 1 sprig of parsley 19 and bring to the table.

Tips

Instead of the bar, you can choose other species of fish at your convenience such as salmon, prawns, sole, cod, sea bream, but also sardines or anchovies: blue fish with a more intense and persistent flavor.

For the success of the recipe, remember to cook the ravioli shortly after wrapping them: this way the filling will not wet the sheet, and they will be soft, tender but firm to the bite.

Alternatively, if you would like to anticipate timings so you have them ready for unexpected guests, we suggest putting them in freezeron a floured plate, then transfer them, once hardened, to a special bag suitable for the freezer.

storage

We suggest you eat the fish ravioli very hot and at the time. Alternatively, they can be stored in the refrigerator, in an airtight container, for One day massive.

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