Fish features quite a lot on special occasions in Italy and homemade stuffed ravioli like this is typically served as one of the courses on Christmas eve. You can use any white fish you like with a herb combination to match.
3 people made this
For the pasta dough
300g 00 grade flour or plain flour
1 pinch salt
For the fish filling
200g white fish fillet (such as sole, European sea bass, hake)
salt and freshly ground pepper, to taste
100g fresh cream
50g ricotta cheese
1 egg white
1 tablespoon freshly chopped herbs (such as basil, parsley, marjoram)
For the sauce
4 leaves fresh sage, finely chopped
2 sprigs fresh marjoram, finely chopped
2 sprigs fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
2 tablespoons chopped, toasted hazelnuts, to serve
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:1hr › Cook:10min › Ready in:1hr10min
For the pasta:
Pour the flour onto a clean, dry work surface; make a well in the centre and add eggs and salt. Mix the eggs with a fork, incorporating a bit of the surrounding flour at the time. Once the mix is thick enough, start kneading with your hands for about 5 minutes, until you form a smooth and soft dough. Cover with a clean drying cloth and set aside for 30 minutes.
For the fish filling:
Remove any remaining bones or skin from the fish; place in a food processor. Add salt, pepper, cream, ricotta and egg white; process until well combined.
Spoon the fish filling in a pastry bag fitted with a wide nozzle. Refrigerate until it's time to use.
Divide the dough into 4 or 6 pieces; roll out one piece at the time with a pasta machine until you achieve long, thin sheets of pasta. Pipe small piles of fish mixture on top of one pasta sheet, a few centimetres apart from one another. Brush the edges with water and place a second pasta sheet on top. Squeeze out the air and seal the dough all around the filling. Cut out squares with a ravioli cutter. Transfer onto a floured tablecloth; allow to rest for about 30 minutes.
Cook the ravioli in large pot filled with salted water until they float to the top; drain and transfer ravioli to a warm serving dish.
Butter- herb sauce;
In the meantime, melt the butter in a pan and add the chopped herbs. Cook a few minutes, until golden.
Toss warm ravioli with the butter and herb sauce. Top with chopped hazelnuts and serve.