The SEA BASS AND PRAWN RAVIOLI are one of those recipes that always amaze with their delicate flavor. They are perfect for Christmas Eve dinner, a candlelit dinner for two, or any important occasion. You can prepare them well in advance, freeze them and cook them in boiling water while still frozen.
YOU MAY ALSO LIKE:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/2 cups 00 flour
- 3 eggs (medium)
- to taste salt
- 3 sea bass (European sea bass)
- 14 large prawns
- 11 oz potatoes (about 2 medium)
- as needed extra virgin olive oil
- 1 clove garlic
- 1 glass white wine
- to taste salt
- to taste black pepper
- lemon zest
- 1 bunch parsley
- shrimp bisque
Steps
To prepare the sea bass and prawn ravioli start with the filling: cook the potatoes in a large pot of cold water, lightly salted, for about 20 minutes from the moment the water starts boiling; when cooked, let them cool, then peel and cut them into pieces.
Meanwhile, bake the sea bass for 10–15 minutes with some lemon, parsley, salt and pepper and three quarters of the white wine.
In a pan sauté half of the prawns (cut into small pieces) quickly with oil and garlic, deglazing with the white wine.Thoroughly clean the sea bass, taking care to remove all bones and the skin.
When the fish is filleted, combine it with the cold mashed potatoes and the prawns, season with salt and pepper, add the lemon zest and mix everything together.
Set the filling aside and let it cool completely.At this point prepare the egg pasta that you will use to form the ravioli: on a floured work surface put the flour in the classic mound, make a well in the center and add the eggs.
Knead everything with your hands until you obtain a compact dough, cover with plastic wrap and let rest for at least half an hour.
After half an hour remove the wrap and roll it out on a floured work surface with a rolling pin.Cut regular, fairly thin rectangles using a pasta machine if you have one, then transfer the filling to a piping bag and place a walnut-sized ball of filling on the dough, spacing the next ones by about 1 1/4 inches.
Brush the pasta with a little water on the edges of the rectangle and around the filling balls; cover with another sheet of pasta, pressing well between each filling mound to seal everything.
Using a fluted pastry cutter, form the ravioli by cutting the dough into many squares. Now take a tray, dust it with flour or semolina, and place the ravioli on it.
BISQUE SAUCE for dressing (RECIPE)Bring a large pot of salted water to a boil and cook the ravioli for a few minutes, until they float to the surface: then drain them using a slotted spoon and add them to the sauce.
Turn on the heat and sauté everything for another 1–2 minutes.
Finally, add the parsley.
