Sole and Seabream Ravioli Recipe
Category: Main Courses
Servings: 4
Ingredients
For the Pasta Dough
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Eggs | 3 |
For the Filling
| Ingredient | Quantity |
|---|---|
| Sole fillets | 75g |
| Seabream fillets | 75g |
| Potatoes | 100g |
| Extra virgin olive oil | 2 tbsp |
| Garlic clove | 1 |
| White wine | 30 ml |
| Salt | To taste |
| Black pepper | To taste |
| Parsley | To taste |
For the Sauce
| Ingredient | Quantity |
|---|---|
| Cherry tomatoes | 100g |
| Shrimp (peeled) | 150g |
| Clams | 200g |
| Mussels | 200g |
| Extra virgin olive oil | To taste |
| Garlic clove | 1 |
| Parsley | To taste |
| Genovese pesto | 2 tbsp |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~25g |
| Carbohydrates | ~40g |
| Fat | ~18g |
| Fiber | ~3g |
Instructions
Preparing the Filling
- Cook the Potatoes: Place the potatoes in a pot of cold, lightly salted water. Bring to a boil and cook for approximately 20 minutes, or until tender. Drain, let them cool, peel, and cut into small pieces.
- Prepare the Fish: Finely dice the cleaned sole and seabream fillets.
- Sauté the Fish: Heat 2 tablespoons of olive oil in a pan, then add a minced garlic clove and a sprinkle of chopped parsley. Sauté for about 1-2 minutes, then add the fish pieces. Cook for 4-5 minutes, stirring occasionally. Deglaze with white wine and let it evaporate.
- Blend the Filling: Combine the cooked fish and potatoes in a blender or food processor. Blend until smooth, adding a drizzle of olive oil if needed. Season the mixture with salt and pepper. Set aside and allow it to cool completely.
Preparing the Ravioli Dough
- Make the Dough: On a clean surface, place the flour and form a well in the center. Crack the eggs into the well and gradually mix them with the flour using your hands or a fork until a smooth dough forms.
- Rest the Dough: Cover the dough with plastic wrap and let it rest for at least 30 minutes to make it easier to roll out.
Assembling the Ravioli
- Roll the Dough: After resting, roll out the dough into thin sheets using a rolling pin or pasta machine.
- Fill the Ravioli: Transfer the cooled filling to a piping bag. Pipe small mounds of filling (about the size of a walnut) onto one sheet of dough, spacing them about 3 cm apart.
- Seal and Cut: Lightly brush the edges of the dough around the filling mounds with water. Cover with a second sheet of dough, pressing around the filling to seal. Use a serrated pasta cutter to cut the ravioli into squares (about 5 cm x 5 cm).
- Prepare for Cooking: Place the ravioli on a tray dusted with flour or semolina to prevent sticking.
Making the Sauce
- Sauté the Garlic and Tomatoes: Heat olive oil in a large skillet. Add the garlic clove and sauté until golden. Add the quartered cherry tomatoes and cook over low heat until softened.
- Cook the Shellfish: Add the cleaned clams and mussels to the skillet. Cover and cook on low heat until they open (about 5 minutes).
- Add the Shrimp: Stir in the shrimp and cook for 5-6 minutes until they turn pink and are fully cooked.
Cooking and Serving the Ravioli
- Cook the Ravioli: Boil a large pot of salted water. Add the ravioli and cook for a few minutes, or until they float to the surface.
- Combine with Sauce: Use a slotted spoon to transfer the ravioli to the skillet with the sauce. Gently toss over medium heat for 1-2 minutes to coat the ravioli.
- Finish with Pesto: Add the pesto and mix gently. Adjust the seasoning with salt and pepper.
Serving
Serve the ravioli hot, garnished with additional parsley if desired. Enjoy this delightful dish that balances the delicate flavors of fish with the robust richness of shellfish and pesto!
