Seabass Ravioli from Ischia---Ravioli All' Ischitana

Name: Seabass Ravioli from Ischia---Ravioli All' Ischitana
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 4 eggs; 59 milliliters extra virgin olive oil; 828 milliliters flour, plus 1/2 cup for dusting the work surface; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 2 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 1 large Idaho potato, boiled, peeled and mashed; 3 Tbsps chopped fresh marjoram leaves, plus 3 tablespoons whole leaves; 1 teaspoons extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 8 servings Salt, to taste; 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

Seabass Ravioli from Ischia---Ravioli All' Ischitanan is a dairy free and pescatarian main course. This recipe serves 8. One portion of this dish contains around 21g of protein, 18g of fat, and a total of 479 calories. If you have olive oil, extra virgin olive oil, eggs, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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 to retain 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

While the dough rests, in a 12 to 14-inch saute pan, heat 4 tablespoons oil until smoking.

Ingredients you will need

Dough

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 3 tablespoons chopped marjoram, mashed potato and 6 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

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 by 1-inch.

Ingredients you will need

Ravioli

Pasta

Equipment you will use

Rolling Pin

Place 1 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 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:

2kilograms

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

carrot, finely shredded 4

eggs 59milliliters

extra virgin olive oil 828milliliters

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

chopped fresh thyme leaves, or 1 tablespoon dried 2cloves

garlic, thinly sliced 4

garlic cloves, peeled and thinly sliced 1large

Idaho potato, boiled, peeled and mashed 3Tbsps

chopped fresh marjoram leaves, plus 3 tablespoons whole leaves 1teaspoons

extra-virgin olive oil 4Tbsps

extra-virgin olive oil 1

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

Salt, to taste 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 Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.