tagAlt.Sea Bass filled Ravioli with Pumpkin Sauce Crispy Leeks

Sea Bass-filled Ravioli with Pumpkin Sauce and Crispy Leeks

Delicate fresh handmade pasta envelopes a beautiful sea-bass filling. This glorious combo pairs perfectly with the bite of fresh pumpkin and the crunch of shallow-fried coated leeks, and creates a memorable recipe well worth the effort.
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    • ( Scored 5 on 1 reviews )

tania:

This was an epic dinner dish - took a while to get all the steps flowing and moving along, but it was so totally worth the work in the end. Elegant e...

read all reviews...

tagAlt.Sea Bass filled Ravioli with Pumpkin Sauce Crispy Leeks

Pumpkin is the winter vegetable par excellence, and we love to experiment to find new sauces and methods to enhance its naturally sweet, earthy elements. Sometimes our experiments go the way of not-to-redo, but with this gem of a pasta recipe, we've found a real keeper.

Your fresh pasta dough is a cinch to pull together - you'll just need to dedicate enough resting time for the dough to regroup and meld together.  While your fresh pasta dough is resting, you can devote your time to the other steps of this recipe, prepping your fish filling and sauce to maximize your kitchen time.

We think you'll love the textural aspects of the recipe too, with a soft, yet firm pasta, and subtle filling with the creamy pumpkin sauce to top it off.  The crispy shallow-fried leeks end a sweet, tangy crispy mouth-feel will keep you and your loved ones coming back for another bite, every time you make this excellent recipe!

Ingredients

for 2 servings

Crisped Leeks topping for Sea Bass Ravioli and Pumpkin

  • Rice flour 1 cup
  • Peanut oil as needed
  • Leeks 1

Pumpkin Dressing for Sea Bass Ravioli

  • Pumpkin 400 grams
  • Rosemary (Branch) as needed
  • Sage (Leaves) as needed
  • Thyme (Stalk) as needed
  • Salt as needed
  • Black Pepper as needed
  • Extra-virgin olive oil as needed

Homemade Ravioli Dough for Sea Bass Ravioli with Pumpkin Sauce

  • Egg (Medium Yellow) 2
  • Semola flour 200 grams

Sea bass-Filled Ravioli filling with Pumpkin Sauce

  • Sea bass 1
  • Rosemary (Branch) as needed
  • Thyme (Stalk) as needed
  • Sage (Leaves) as needed
  • Parsley (Stem) as needed

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Filippo Bartolotta

Filippo Bartolotta

La Mora - Vermentino Wine - Cecchi

0.75l

Fragrant and elegant, Mora Vermentino expresses the freshness of the Tuscan coast

View product
About Cecchi Family Wine Estates

Preparation

for 2 servings

Step

1

Of 7

Prepare the fresh ravioli dough

Sift flour on wooden board and make well in center. Break eggs and pour them into center one by one. Using a fork, beat eggs together. Gently bring some flour into egg mix. Continue drawing flour into eggs a little at a time until all flour is absorbed.

Use your hands to obtain a uniform mixture, kneading pasta by pushing with the palm of your hands, until dough feels smooth and firm. Make a round, smooth ball and place on a plate.  Cover with moistened cloth or plastic wrap, and let dough settle in a cool place for 30 minutes.

Step

2

Of 7

Prepare and bake the Sea Bass ravioli filling

Turn oven to 180C.  Clean sea bass under running water, removing inner organs and removing as many scales as possible.  Purchase precleaned to save a bit of prep time.

Put a sprig of rosemary, 2 sage leaves and a sprig of thyme in cavity of cleaned sea bass, add a pinch of salt. Cover sea bass with a piece of aluminum foil, place on roasting tray and bake for 20-25 minutes.

Once cooked, remove bones and skin from fish and put in a mixing bowl. Add some parsley and begin mixing, adding extra-virgin olive oil to obtain a solid cream. Add salt and white pepper to taste.

Step

3

Of 7

Prepare the fresh pumpkin sauce

Grate pumpkin with a cheese-grater.

Heat 1 tbsp of extra-virgin olive oil in medium sauté pan, add grated pumpkin and a half-glass of room temperature water.  

Add salt to taste, and let simmer over medium heat until water is completely absorbed. Taste and add more salt if needed.  

Remove from heat and set aside.

Step

4

Of 7

Prepare the aromatized extra-virgin olive oil for ravioli sauce

In small pan, heat some extra-virgin olive oil with 1 sprig of rosemary, 2 sage leaves, 1 sprig of thyme and let them slightly fry, being careful they don't burn.

Turn off flame, leaving the herbs in the oil.  Let rest until ready to use on dish.

Step

5

Of 7

Shape and fill the Sea Bass ravioli

Cut dough into parts. Place one of the pieces on a work surface, and flatten with rolling pin until very thin, or use the pasta machine and roll out to desired thickness.

Dust surfaces with minimum amount of flour necessary, just enough to prevent dough from sticking to your hands, rolling pin or machine while working.

Repeat same steps with other half of dough, making pasta sheet of same size. Set aside, covered with a moist towel if necessary to prevent pasta from drying out.

Place about 1 teaspoon of filling on dough, closing ravioli, and overlapping pasta sheets. Seal borders with your fingers, then with fork.  Cut squares with pasta wheel cutter. Sprinkle kitchen tray with semola flour (this prevents pasta from sticking to each other), and put shaped ravioli on tray until ready to cook.

Step

6

Of 7

Make the crunchy leeks

In a large pot, bring salt water to a boil.  Filter the flavoured extra virgin olive oil, discard the herbs.

Thinly cut the leek and coat the pieces with rice flour.  Heat the seed oil in a small deep pan, and fry the floured leeks until they become slightly golden and crunchy. Drain and put on a paper towel to absorb the oil.  Add salt.

Put the ravioli in boiling water.  In the meantime reheat the pumpkin sauce.  Drain the ravioli with a skimmer.  Transfer the drained ravioli to the pan with the pumpkin sauce. Stir gently until evenly covered with the sauce. Add the filtered flavoured oil.

Step

7

Of 7

Finish the dish and serve

Place ravioli in warm serving dish, top with salted crunchy leeks, a drizzle of aromatized extra-virgin olive oil, sprinkle with some white pepper and serve at once.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

La Mora - Vermentino Wine - Cecchi

0.75l

Fragrant and elegant, Mora Vermentino expresses the freshness of the Tuscan coast

View product
About Cecchi Family Wine Estates

...Great Italian Goodies!

La Mora - Vermentino Wine - Cecchi

0.75l

Fragrant and elegant, Mora Vermentino expresses the freshness of the Tuscan coast

View product
About Cecchi Family Wine Estates

Riserva Villa Gemma - Montepulciano d'Abruzzo DOC Wine - Masciarelli

0.75l

Montepulciano at its best: elegant style with great complexity.

View product
About Masciarelli Wine Estate

La Mora - Vermentino Wine - Cecchi

0.75l

Fragrant and elegant, Mora Vermentino expresses the freshness of the Tuscan coast

View product
About Cecchi Family Wine Estates

Riserva Villa Gemma - Montepulciano d'Abruzzo DOC Wine - Masciarelli

0.75l

Montepulciano at its best: elegant style with great complexity.

View product
About Masciarelli Wine Estate

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Reviews

tania Saturday 5th of September 2020

5 stars and beyond

This was an epic dinner dish - took a while to get all the steps flowing and moving along, but it was so totally worth the work in the end. Elegant enough to impress my guests but also tasty enough to be completely swept away from all the plates, and addictive enough to be requested by all guests for another round. I tripled the recipe for 6 guests and served with another seafood based main dish, and it was a dinner dish for the ages. Can't wait to make it again.

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