Ravioli al Pesce (fish ravioli)

“Ravioli al pesce” are a typical dish from the region of Liguria. These ravioli are stuffed with fish and served either with a red “frutti di mare” sauce or as we did it here with butter and Bottarga*. However, you can find many versions of “ravioli di pesce” in the southern regions of Italy.

Tipp: As making homemade ravioli is somewhat time consuming, you can prepare the ravioli ahead of time and put them into the freezer. For best results place parchment paper between the layers of ravioli to prevent them from sticking. When you are ready to cook them, take them out last minute and boil them frozen.

Ingredients for 2 types of stuffing

  • 2 whole Branzinos (sea Bream)
  • 1 egg yolk
  • ½ cup of ricotta (sheeps)
  • finely chopped parsley
  • 1 table spoon of EVOO
  • white wine
  • 1 table spoon botarga
  • sepia ink** (optional)

  • 2 whole Branzinos (sea Bream)
  • 2 table spoons of capers
  • 1 table spoon of lemon zest
  • 1 egg yolk
  • ½ cup of ricotta (sheeps)
  • finely chopped parsley/cilantro
  • 1 table spoon of EVOO
  • white wine
  • sepia ink** (optional)

Preparation

  • Start by preheating the oven to 180°C (375°F).
  • Place the whole Branzino (Sea Bream) in an oven dish and sprinkle with a little olive oil.
  • Cook the fish for roughly 10 minutes on each side or until fully cooked.
  • Once the fish is cooked and cooled, clean the fish by taking only the “meaty” parts carful to avoid any spines/bones.
  • In a bowl combine the rest of the ingredients with the fish and mix well.
  • In order to stuff the ravioli follow the instructions for making ravioli

        **Should you decide to do the 2 colored ravioli (as seen in the picture). Divide the dough into 2 equal
           parts before starting the ravioli and kneed the sepia ink into the dough until it has a uniform color.
           When assembling the ravioli ensure to use the 2 different colored dough’s on either side of the ravioli.

  Sauce

  • In a large pan preheat some butter. Once the butter is melted turn off the heat and grate some fresh Bottarga & lemon zest into the butter. Add the ravioli and cover them in the sauce. Sprinkle with some freshly copped parsley and serve.

 

 

Bottarga

Bottarga

*Bottarga is the roe pouch of tuna or grey mullet, or sometimes swordfish. It is dried and cured in sea salt for a few weeks. The result is a dry hard slab, which is often coated in beeswax for keeping. In cooking it is usually used sliced thinly or grated.

Tags: , , , ,