What do I usually order when I sit at the table of an excellent and typical Ligurian restaurant?
The answer is always the same: fish ravioli.
If you are lucky enough to find a restaurant that makes them by its own, don’t miss the chance to taste them!
If instead you don’t trust the place and you run the risk of industrial food, please follow this excellent recipe to make them at home.
That’s true: it takes a little time, but the result pays off 😉
SERVES 6-8 PEOPLE
READY IN 50’
2 sea bass (not too large)
Parsley to taste
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 tablespoon extra-virgin olive oil
2 tablespoons Parmigiano cheese
1 teaspoon chopped parsley
Salt and pepper to taste
9,9 oz flour
water to taste
semolina to taste
water and coarse salt to taste
STEP 1: COOK THE SEA BASS
Rinse the sea bass, then dry with kitchen paper and place them in a baking tray lined with parchment paper.
Stuff them with parsley, sprinkle with oil, a pinch of salt and pepper and bake in a preheated oven at 180°C for ab. 25 minutes.
Alternatively, you can steam the fish (fillets).
Once cooked remove the pulp.
STEP 2: SAUTE’ POTATOES
Meanwhile: peel the potatoes and cut them into cubes.
Place them in a non-stick pan with oil and cook for about 8-10 minutes.
STEP 3: BLEND THE FILLING
Place into the blender: potatoes, sea bass pulp, egg, Parmigiano, parsley, salt and pepper.
Blend to get a cream.
STEP 4: MAKE FRESH PASTA
Now that the filling is ready, make fresh pasta;
Follow the instruction you find here.
STEP 5: FILL THE MIDMOONS RAVIOLI
Using a glass cut pasta circles.
Place a spoonful of filling in the center, then brush the edges with water (this helps to make them close).
Close the circle on itself (you’ll get stuffed midmoons). Make sure the edges to adhere.
As you work, transfer the half-moons onto a sheet of parchment paper dusted with semolina to prevent the dough from getting wet risking to stick.
Sprinkle the half-moons on the surface with a bit of semolina.
STEP 6: COOK
The half-moons are now ready.
Cook them in boiling salted water for about 5 minutes, then drain and season with the sauce you prefer.
I just sauteed a few tomatoes in a pan seasoning with salt, oil, olives and oregano.
A PIECE OF ADVICE: if you have some left over filling, don’t throw it away but transfer it to a container and freeze it. It will be very useful next time you want to prepare special ravioli 😉
#getBready & enjoy your meal