Fish Ravioli with Cherry Tomatoes: A Delightful Italian First Course
Fish ravioli with cherry tomatoes is a wonderfully light yet flavorful dish, perfect for those who want to indulge in a seafood delight. This recipe combines delicate homemade ravioli, filled with a rich fish and herb mixture, and served with a tangy cherry tomato sauce. It’s a beautiful dish that brings together the freshness of the sea and the rustic comfort of Italian pasta, making it a perfect choice for a special dinner or an elegant gathering. Here’s how to make it.
Ingredients:
For the Pasta Dough:
| Ingredient | Quantity |
|---|---|
| Flour (00 type) | 300g |
| Eggs | 3 |
| Salt | 1 pinch |
For the Fish Filling:
| Ingredient | Quantity |
|---|---|
| Sea bass (branzino) | 1 kg |
| Potatoes | 300g |
| Mixed herbs (erbette) | 500g |
| Garlic | 1 clove |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
| Nutmeg | to taste |
For the Tomato Sauce:
| Ingredient | Quantity |
|---|---|
| Cherry tomatoes (pomodorini ciliegino) | 500g |
| Garlic | 1 clove |
| Basil | 1 bunch |
| Extra virgin olive oil | 20g |
| Salt | to taste |
Nutritional Information (per serving):
- Calories: 450-500 kcal
- Protein: 30g
- Carbs: 50g
- Fats: 15g
- Fiber: 4g
This is an estimate based on the ingredients used and the size of the serving.
Instructions:
Step 1: Prepare the Pasta Dough
Start by making the pasta dough. In a large mixing bowl, sift the flour and add a pinch of salt. Crack in the eggs and begin mixing with your hands or a spoon until the dough starts to come together. Knead the dough on a clean, floured surface for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little extra flour; if it’s too dry, a few drops of water will do. Once kneaded, wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Step 2: Boil the Potatoes
While the dough is resting, take the potatoes and place them in a pot of salted water. Bring to a boil and cook until the potatoes are tender, around 20 minutes. Once cooked, drain the water and let the potatoes cool slightly before peeling and mashing them with a potato masher. Set aside.
Step 3: Prepare the Herb Filling
Take the mixed herbs (erbette) and wash them thoroughly. Once clean, chop them finely with a knife. Add the chopped herbs to the mashed potatoes, along with a pinch of salt, black pepper, and a touch of grated nutmeg. Mix the ingredients together to create a fragrant filling. Set aside.
Step 4: Clean the Fish
Now, it’s time to prepare the fish. Take the sea bass (branzino) and rinse it under cold running water. Use a fish scaler to remove the scales, starting from the tail and moving towards the head. Once scaled, use kitchen scissors to cut open the fish’s belly. Rinse it again to remove any blood or remnants.
Using a sharp knife, make an incision along the back of the fish, cutting along the bones from the head down to the tail. Remove the head and gently pull the fillet away from the bones. Repeat this process on the other side of the fish. With a sharp knife, carefully remove the skin from the fillets and then dice the fish into small, bite-sized pieces.
Step 5: Assemble the Ravioli
Now that the filling is ready, roll out the pasta dough. Divide the dough into manageable sections and roll each out into thin sheets. If you have a pasta machine, use it to roll the dough as thin as possible, or do it by hand using a rolling pin.
Fill a piping bag (sac-à-poche) with the herb and potato mixture. Lay a sheet of pasta on a clean surface and pipe small dollops of the filling evenly spaced across the dough. Add a small piece of diced fish on top of each filling dollop. Brush the edges of the pasta with a little water to seal the ravioli. Place another sheet of pasta on top and press down gently around the filling to remove any air. Cut the ravioli with a ravioli cutter or a sharp knife into squares or rounds.
Step 6: Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water, making sure they don’t stick together. Cook the ravioli for about 4-5 minutes, or until they float to the surface and are tender to the bite. Remove with a slotted spoon and set aside.
Step 7: Make the Tomato Sauce
In a pan, heat the extra virgin olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes and cook for about 5 minutes until they soften and release their juices. Season with salt to taste and cook for an additional 2 minutes.
Step 8: Assemble the Dish
To serve, gently toss the ravioli with the tomato sauce in the pan, making sure the ravioli is coated with the flavorful sauce. Add fresh basil leaves for a burst of color and aroma. Serve the ravioli hot, garnished with a drizzle of extra virgin olive oil and a few more basil leaves for decoration.
Tips for the Best Ravioli:
- Dough Texture: If your dough feels too tough after kneading, allow it to rest for a bit longer. Resting helps relax the gluten and makes the dough easier to work with.
- Fish: If sea bass is unavailable, feel free to use another white fish, such as cod or haddock, for the filling.
- Herbs: The mixed herbs (erbette) typically include a mix of leafy greens such as spinach, chard, or even nettles. You can also adjust the herbs based on what you have available.
Final Thoughts:
Fish ravioli with cherry tomatoes is the perfect dish to elevate your dining experience. The tender ravioli, with its flavorful fish and herb filling, paired with the fresh, sweet-tart tomato sauce, creates a memorable and satisfying meal. Whether you’re preparing it for a special occasion or simply a weekend dinner, this dish will surely impress. Buon appetito!
