Italian
Ravioli Stuffed with Sea Bass
by Gambero Rosso · 452K subscribers on YouTube
Homemade ravioli filled with a delicate mixture of sea bass, potato, cream and herbs, served with a rich scampi bisque.
- Difficulty
- medium
Ingredients
14 items- 200 gFlourFor the pasta dough
- 2 pcsEggsFor the pasta dough
- BranzinoFillets, for the filling
- PotatoesFor the filling
- Panna Liquida da CucinaCooking cream, for the filling
- BreadcrumbsBreadcrumbs, a little
- ThymeFresh thyme, 1 sprig
- Lemon ZestLemon zest, to taste
- SaltTo taste
- PepperTo taste
- ScampiHeads only, for the bisque
- CarrotsFor the bisque
- OnionsFor the bisque
- Olive OilExtra virgin, for cooking
Method
- Make the pasta dough: combine 200 g of flour with 2 eggs and knead until smooth. Let rest.
- For the filling: blanch the sea bass fillets in boiling water until just cooked. Drain and flake.
- Boil the potatoes until tender, then peel and mash them.
- Mix the flaked sea bass with mashed potato, a splash of cream, breadcrumbs, lemon zest, a sprig of thyme, salt and pepper.
- For the bisque: sauté chopped carrots and onions in olive oil. Add the scampi heads and cook, crushing them to release flavour.
- Deglaze with a splash of water or white wine (if using) and simmer for a few minutes. Strain through a sieve, pressing on the solids.
- Roll out the pasta dough thinly and cut into circles.
- Place a spoonful of filling in the centre of each circle, fold into a half-moon and seal the edges.
- Cook the ravioli in salted boiling water until they float (about 3–4 minutes).
- Serve the ravioli with the hot bisque.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
