Fish ravioli are an aristocratic dish, very long preparation to make, but with a decidedly noble taste, to be prepared on important occasions. The filling is made with different types of fish, depending on your taste.
For this recipe we chose the sea bass, combined with spinach and potatoes.
All ingredients are minced and cooked before being stick in the pastry, to be prepared before. Once the ravioli are created, the most is definitely done, and this pasta is so good, that it should be seasoned with a simple sauté of the cherry tomatoes, to cook a few minutes.
A very simple sauce, for a filling that provides all the flavor to the dish. With this simple but long recipe, you will be able to amaze your guests, and you will have to combine a white wine of some importance.
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FISH RAVIOLI
Instructions
Start the recipe by sieving the flour in a bowl (1), then add a pinch of salt (2) and make a hole in the center. Open the eggs in a small bowl (3), paying attention to the splinters of the shel.
Now stir the eggs (4), then pour into the hole in the center of the flour (5). Start mixing (6) with your hands, bringing the flour from bottom to top. You will have to get a coarse dough.
Place the dough on a floured wooden board and start kneading with so much energy, with your hands (7), for at least a quarter of an hour, until you get a uniform mixture (8). Put it back in the clean and floured bowl and cover it with a towel (9). Leave to rest for at least half an hour.
Meanwhile, put a pot full of water on the fire. Wash the potatoes (10) and put them to boil in water (11), adding a pinch of salt (12).
Put the spinach on the cutting board and cut away the stems (13) to keep only the leaves. Wash the leaves (14), then dry (15) in a cloth.
Put the spinach in a small bowl (16) and peel a clove of garlic (17). Then pour five tablespoons of extra virgin olive oil (18) in a pan and let them heat over low flame.
Add the garlic clove (19) in the pan and then add the spinach (20), covering the pan with the lid (21) for five minutes. Keep the flame low.
After five minutes, add salt to the spinach (22), stir and transfer to the cutting board to chop (23) finely. Then put them in a small bowl (24).
Meanwhile the potatoes will be boiled. Drain (25) in a colander and let cool slightly. Then peel them with your fingers (26), and crush them (27) to have a mash.
Now sprinkle the spinach with the nutmeg (28) in powder. Then add the potatoes (29) and mix well (30).
Take a pan and pour in a drizzle of extra virgin olive oil (31) to make it warm, before placing the sea bass fillet (32) on the side of the skin. Salt lightly (33) and cook on that side for five minutes.
Turn the fillet into the pan (34) and cook for another five minutes. Then turn off the heat, take the fillet and lay it on the cutting board (35). Pull the skin away (36) with the help of a knife and fingers.
Start chopping the meat of the fish (37) and add it together with the spinach and potatoes (38). Mix everything (39) with the fork.
Take back the dough and cut it into eight pieces (40). Place on the floured wooden board. Take each piece and start rolling it under your hands (41) to form a cigar which you will work with a rolling pin (42).
Then pass each piece into the pasta roller machine (43) to make long strips of pasta (44), one centimeter thick and about 7 centimeters wide. Then, a centimeter from the edge, start putting a teaspoon of stuffing (45), along the entire strip, with many pieces at a distance of 3.5 centimeters away.
Finally, take another strip and lay it on top (46) to the one with the filling, after having slightly wet the edges with a brush soaked in water. Then, with your fingers, crush the edges and the empty spaces (47), to make the two sheets stick. Then, with the pasta wheel cutter, cut out the square ravioli (48). Flour them and leave on the wooden table.
Wash the tomatoes (49), dry them and cut in a half (50). Put everything apart (51) in a bowl.
Pour five tablespoons of extra virgin olive oil (52) in a pan and heat it. Peel two cloves of garlic (53) and put them to brown (54) in the oil.
Then add the tomatoes (55) to the pan, and add the basil leaves (56). Cover with the lid (57) and cook for ten minutes.
Then lightly salt (58) the tomatoes. In the meantime you have put plenty of salted water to boil. Dip the ravioli (59) and boil them (60) for ten minutes.
When ravioli are cooked, take them directly from the water with a ladle (61), and immediately put them in a pan (62). Then sprinkle with freshly ground black pepper (63).
Now you just have to mix (64) gently the ravioli with the sauce, and add a few leaves of basil (65). Serve (66) the ravioli and bring them to the table warm.
