Traditional recipes

Fish ravioli

Fish ravioli

Fish Ravioli Recipe of of 02-12-2017 [Updated on 04-12-2017]

Fish ravioli are a refined first course with a unique flavor that I made as a test to understand what to serve at Christmas. To make these fish ravioli I chose to prepare a filling with sea bass and then a dressing with a sauce of cherry tomatoes and mussels, truly mouth-watering. I don't think it's necessary to tell you that at the first bite this stuffed pasta will be loved and that it will become one of your favorite seafood dishes. This morning I finally woke up in my bed and I know that my rhythms for these two days could be slower, it was necessary! A kiss to those who pass by here and have a good weekend: *


How to make fish ravioli

Carefully clean the mussels and cook them for a few minutes in a pan.
Move them to a small bowl, divide them from their water and shell them.

Clean the sea bass and cut it into small pieces.
Cook it in a pan with the marsala, garlic, salt, pepper and parsley.

Then transfer everything to a blender and blend.

Dedicate yourself to the ravioli by combining flour with eggs.
Knead with your fingers until you get a dough, then let it rest for about 30 minutes.
Once resumed, roll out the dough with a sheeter.

Add the béchamel to the filling and stuff the rectangles of pasta at intervals.

Overlap a second layer of pasta, cut to form the ravioli and seal the edges well.

Prepare the dressing by cooking the cherry tomatoes, cut in half, with garlic, oil and salt.
Then add the mussels and cook for a few minutes.

Cook the pasta in boiling salted water and, once lifted, cook it in a pan for a few minutes.

Your fish ravioli are ready to be brought to the table.

Video: Delicious Lobster Ravioli at 1 Michelin star Bozar restaurant in Brussels, Belgium (January 2022).