Fish Ravioli with Herb Butter Sauce and Toasted Hazelnuts

    1 hour 10 minutes

    Fish features quite a lot on special occasions in Italy and homemade stuffed ravioli like this is typically served as one of the courses on Christmas eve. You can use any white fish you like with a herb combination to match.

    2 people made this

    Serves: 4 

    • Pasta Dough
    • 300g pasta flour or plain flour
    • 3 eggs
    • 1 pinch salt
    • Fish Filling
    • 200g white fish fillet (such as sole, bass, or hake)
    • salt and freshly ground pepper, to taste
    • 100g cream
    • 50g ricotta cheese
    • 1 egg white
    • 1 tablespoon freshly chopped herbs (such as basil, parsley, marjoram)
    • Herb Butter Sauce
    • 100g butter
    • 4 leaves fresh sage, finely chopped
    • 2 sprigs fresh marjoram, finely chopped
    • 2 sprigs fresh thyme, finely chopped
    • 1 sprig fresh rosemary, finely chopped
    • 2 tablespoons chopped, toasted hazelnuts, to serve

    Preparation:1hour  ›  Cook:10min  ›  Ready in:1hour10min 

    1. Pasta Dough: Pour the flour onto a clean, dry work surface then make a well in the centre and add eggs and salt. Mix the eggs with a fork, incorporating a bit of the surrounding flour at the same time. Once the mix is thick enough, start kneading with your hands for about 5 minutes, until you form a smooth and soft dough. Cover with a clean drying cloth and set aside for 30 minutes.
    2. Fish Filling: Remove any remaining bones or skin from the fish then place in a food processor. Add salt, pepper, cream, ricotta and egg white then process until well combined.
    3. Spoon the fish filling in a pastry bag fitted with a wide nozzle. Refrigerate until it's time to use.
    4. To Assemble: Divide the dough into 4 or 6 pieces then roll out one piece at the time with a pasta machine until you achieve long, thin sheets of pasta.
    5. Pipe small piles of fish mixture on top of one pasta sheet, a few centimetres apart from one another. Brush the edges with water and place a second pasta sheet on top. Squeeze out the air and seal the dough all around the filling.
    6. Cut out squares with a ravioli cutter. Transfer onto a floured tablecloth then allow to rest for about 30 minutes.
    7. Cook the ravioli in large saucepan filled with salted water until they float to the top then drain and transfer ravioli to a warm serving dish.
    8. Herb Butter Sauce: In the meantime, melt the butter in a suacepan and add the chopped herbs. Cook a few minutes, until golden.
    9. Toss warm ravioli with the butter and herb sauce. Top with chopped hazelnuts and serve.

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