Seabass Ravioli from Ischia: Ravioli all' Ischitana

Name: Seabass Ravioli from Ischia: Ravioli all' Ischitana
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large baking potato, like russet, boiled, peeled, and mashed; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 4 eggs; 828 milliliters flour, plus 1/2 cup for dusting work surface; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 2 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 3 Tbsps chopped fresh marjoram leaves, plus 3 tablespoons whole leaves; 59 milliliters extra-virgin olive oil; 1 teaspoons extra-virgin olive oil; 4 Tbsps extra-virgin olive oil, plus 4 tablespoons, plus 2 tablespoons; 1 Spanish onion, chopped in 1/4-inch dice; 8 servings Salt; 454 grams sea bass fillet, or any flavorful, firm fish such as sole, halibut, or grouper, skin and bones removed, flesh cut into 1/2-inch cubes

The recipe Seabass Ravioli from Ischia: Ravioli all' Ischitanan is ready in around 1 hour and 15 minutes and is definitely an excellent dairy free and pescatarian option for lovers of Mediterranean food. For $2.15 per serving, you get a main course that serves 8. One portion of this dish contains around 22g of protein, 18g of fat, and a total of 493 calories. A mixture of baking potato, garlic cloves, carrot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as Seabass Ravioli from Ischia---Ravioli All' Ischitana, Rabbit in the Style of Ischia: Coniglio All' Ischitana, and Pollo all’ischitana (Ischia-Style Chicken).

Instructions

1 cup Basic Tomato Sauce, recipe follows;

Ingredients you will need

Tomato Sauce

In a 12 to14-inch saute pan, heat 4 tablespoons oil until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook until light golden brown, about 1 minute.

Ingredients you will need

Garlic

Add the fish pieces and saute, stirring constantly, 8 to 9 minutes, until the fish is just cooked through.

Ingredients you will need

Fish

Remove fish to a mixing bowl and allow to cool. To the mixing bowl, add the marjoram, mashed potato, and 4 tablespoons oil and stir to mix well, being certain to break up all of the fish. Season, to taste, with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Marjoram

Potato

Fish

Cooking Oil

Equipment you will use

Mixing Bowl

To make the pasta, make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and oil. Using a fork, beat together the eggs and oil, and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

All Purpose Flour

Pasta

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up, retaining the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead it for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Roll out pasta to the thinnest setting on a pasta rolling machine and place on a lightly floured surface.

Ingredients you will need

Pasta

Roll

If you have a ravioli-cutting rolling pin, cover the layer of pasta with a 1/4-inch thick layer of the sea bass mixture.

Ingredients you will need

Seabass

Ravioli

Pasta

Equipment you will use

Rolling Pin

Place an equal sheet of pasta over and press down lightly with your hands. Carefully roll the 2 sheets together with the roller to form the ravioli. Using a pastry cutter, cut the ravioli apart by running down between the ravioli.

Ingredients you will need

Ravioli

Pasta

Roll

Equipment you will use

Pastry Cutter

If you do not have a ravioli-cutting rolling pin, then cut a single sheet of pasta at a time into rectangles 2 inches by 1-inch.

Ingredients you will need

Ravioli

Pasta

Equipment you will use

Rolling Pin

Place a teaspoon of the fish mixture into the center of each rectangle and fold the pasta down like a piece of notebook paper and seal to form a 1-inch square. Repeat until all ingredients have been used.

Ingredients you will need

Pasta

Fish

Bring 8 quarts of water to boil and add 3 tablespoons salt. Drop the ravioli in and cook 6 to 7 minutes, until tender and fully cooked. Meanwhile, in a 12 to 14-inch saute pan, combine tomato sauce, remaining 2 tablespoons oil and marjoram leaves, and place over heat.

Ingredients you will need

Tomato Sauce

Marjoram

Ravioli

Water

Salt

Cooking Oil

Equipment you will use

Frying Pan

Drain the ravioli, reserving cooking water, and add ravioli to the pan with tomato sauce. Toss the pasta to dress it with the sauce, adjust the moisture of the sauce with pasta water, if necessary, and serve immediately.

Ingredients you will need

Tomato Sauce

Water

Ravioli

Pasta

Sauce

Equipment you will use

Frying Pan

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

Equipment

Ingredients

Servings:

1large

baking potato, like russet, boiled, peeled, and mashed 2kgs

peeled whole tomatoes, crushed by hand and juices reserved 1mediums

carrot, finely shredded 4

eggs 828milliliters

flour, plus 1/2 cup for dusting work surface 3Tbsps

chopped fresh thyme leaves, or 1 tablespoon dried 2cloves

garlic, thinly sliced 4

garlic cloves, peeled and thinly sliced 3Tbsps

chopped fresh marjoram leaves, plus 3 tablespoons whole leaves 59milliliters

extra-virgin olive oil 1teaspoons

extra-virgin olive oil 4Tbsps

extra-virgin olive oil, plus 4 tablespoons, plus 2 tablespoons 1

Spanish onion, chopped in 1/4-inch dice 8servings

Salt 454grams

sea bass fillet, or any flavorful, firm fish such as sole, halibut, or grouper, skin and bones removed, flesh cut into 1/2-inch cubes

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.

Buena Vista Chateau Buena Vista Pinot Noir

This rich Pinot Noir opens with red fruit aromas accented by currants and orange zest. Raspberry and cherry flavors continue through to the palate and are complemented by notes of dark chocolate and blackberry. Showcasing bright acidity and a medium-bodied weight, the finish is long and lingering.