tagAlt.Sea Bream Filled Ravioli with Melted Butter Dressing

Sea Bream-Filled Ravioli with Melted Butter Dressing

Subtle fresh fish pairs perfectly with light handmade pasta, and silky, melted butter sauce. A stunning dish that sounds complicated, but is surprisingly simple to accomplish with great results.

  • ( Scored 5 on 1 reviews )

Nina:

Fresh pasta is intimidating, but step-by-step instructions here make it doable and enjoyable. Add in an unexpected fish filling, and I am sold.

read all reviews...

A fresh, handmade pasta recipe is hard to beat, especially when detouring from classic fillings like ricotta and spinach, and venturing out into the adventurous territory of fresh seafood fillings.  If you don't have a pasta machine, you can easily use a plain wooden rolling pin to roll out your fresh pasta dough, just like generations of pasta-making Italians do daily.  

A quick melted butter dressing recipe is a silky cherry on top of your Ravioli recipe, clearing the way for a simple yet subtle taste pairing made in absolute taste-heaven.  A sublime dish meant to be eaten in a group so you, as the creator of this magnificent dish, may collect your just oohs and aahs from your adoring dinner guests!

Ingredients

for 4 servings

Homemade Ravioli Dough for Sea Bream Ravioli with Melted Butter Sauce

  • Egg 3
  • Salt 2 tea spoon
  • Extra-virgin olive oil 1 table-spoon

Sea Bream-Filled Ravioli filling with Melted Butter Sauce

  • Gilthead Bream 800 grams
  • Thyme (Stalk) 3
  • Parsley (Stem) as needed

Melted Butter Sauce for Sea-Bream Filled Ravioli

  • Butter 150 grams

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Filippo Bartolotta

Filippo Bartolotta

Dorsoduro 2019 - Ai Palazzi by Masottina

0.75l

A lively, fresh, harmonious and pleasantly versatile wine from Masottina Wine Estate

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Preparation

for 4 servings

Step

1

Of 4

Prepare the fresh pasta

Place flour into a large mixing bowl, creating a well in the center.  Add salt, and then the eggs one by one.  Add oil into well, and using regular fork, whisk in flour from the sides into the well.  

Once liquids are all incorporated, remove dough from bowl, and begin kneading on working surface (if you have a wooden board, this is the best to use).  Dough should become smooth ball, with a homogenous appearance.  If you note the dough is too dry, lightly moisten your fingers in a glass of room temperature water and continue kneading. 

Step

2

Of 4

Prepare the ravioli filling

Prepare small baking pouches with waxed paper, and preheat oven to 180C.

Drizzle a bit of extra-virgin olive oil into pouches, and place fish into each envelope.  Dress with a splash of olive oil, a pinch of salt and the thyme sprigs (fresh or dried).  Seal each pouch well, and place onto baking sheet.  Put into oven and bake for about 20 minutes, or until fish is cooked through.

Remove fish from oven and envelopes.  Finely mince parsley, set aside. 

Remove fish flesh from the bones and scales, discarding those and keeping the edible fish parts.  Place into mixing bowl (ideal is ceramic), adding parsley and using fork, break up fish fillets.  Slowly add in 50g of extra-virgin olive oil and continue mixing.  Your ravioli filling is now complete, set aside until ready to fill ravioli.

Step

3

Of 4

Compose the ravioli

Lightly flour working surface, and using pasta machine, begin rolling out and flattening pasta dough until you reach desired thickness.  Make into at least 2 rectangle shapes of dough.

Once you have obtained a thin rectangle of pasta dough, using a small teaspoon, place prepared fish filling into regular small heaps onto pasta sheet.  Dampen the edges of the pasta with water, and lay the other pasta sheet on top.  With your fingers, lightly press down edges to make the two pasta sheets glued together.  Be sure there are no pockets of air around the filling.  Using a round pasta cutter or a sharp knife, cut ravioli shapes out around the filling, and place into a well-floured tray.  Leave ravioli to dry slightly.

Step

4

Of 4

Cook the ravioli and finish dish

In large soup pot, bring salted water to boil.  Add ravioli and cook for 4-6 minutes.  

Drain pasta well, and add butter to pasta to dress.  Alternatively, you can drain the pasta, and dress with a melted butter and sage dressing or a light fresh tomato sauce.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

Dorsoduro 2019 - Ai Palazzi by Masottina

0.75l

A lively, fresh, harmonious and pleasantly versatile wine from Masottina Wine Estate

View product

...Great Italian Goodies!

Dorsoduro 2019 - Ai Palazzi by Masottina

0.75l

A lively, fresh, harmonious and pleasantly versatile wine from Masottina Wine Estate

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Amore e Follia - Tuscany IGT Wine - Podere le Ripi

0.75l

Love is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.

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Torrebona - Vernaccia of San Gimignano DOCG Wine - Cecchi

0.75l

Cecchi's Vernaccia fine and intense perfume is balanced with just the right freshness and persistency. Pairs well with fish, fresh cheeses and crispy breads.

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Dorsoduro 2019 - Ai Palazzi by Masottina

0.75l

A lively, fresh, harmonious and pleasantly versatile wine from Masottina Wine Estate

View product

Amore e Follia - Tuscany IGT Wine - Podere le Ripi

0.75l

Love is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.

View product

Torrebona - Vernaccia of San Gimignano DOCG Wine - Cecchi

0.75l

Cecchi's Vernaccia fine and intense perfume is balanced with just the right freshness and persistency. Pairs well with fish, fresh cheeses and crispy breads.

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Reviews

Nina Wednesday 15th of April 2020

Handmade ravioli just stepped up

Fresh pasta is intimidating, but step-by-step instructions here make it doable and enjoyable. Add in an unexpected fish filling, and I am sold.

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