Fish ravioli with cherry tomatoes

Name: Fish ravioli with cherry tomatoes
Prep time: 80 min
Cook time: 40 min
Total time: 120 min
Yield: 4
Ingredients: Type 00 flour 2.4 cups; Eggs 3; Fine salt 1 pinch; Sea bass (sea bass) 2.4 lbs; Potatoes 0.75 lb; Swiss chard 1.1 lbs; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Nutmeg (to grate) to taste; Cherry tomatoes 3 &frac13; cups; Garlic 1 clove; Basil 1 tuft; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste

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635

Calories per serving

Lactose Free

Energy Kcal 635
Carbohydrates g 78.1
of which sugars g 8.5
Protein g 41.8
Fats g 17.3
of which saturated fat g 3.61
Fiber g 5.7
Cholesterol mg 211
Sodium mg 1169

Difficulty: Difficult
Prep time: 1 h 20 min
Cook time: 40 min
Serving: 4
Note + 30 minutes of resting time for the ravioli pasta

PRESENTATION

Fish ravioli—a must-have for any Italian gathering—gets extra special when stuffed with tender branzino and soft potatoes. Seriously good stuff. This twist on traditional fish ravioli brings out the best in Italian seafood: light yet bursting with flavor. Fresh herbs? They add an aromatic touch, which is great, giving it that special Italian freshness. The real star here is the balance. And you know what? The delicate fish pairs beautifully with the potatoes, while the confit cherry tomato sauce adds a sweet and tangy punch to every bite. Oh, and the basil in the sauce? It just elevates the whole dish—making it taste like a meal you'd enjoy by the beautiful Italian coast.

Here's the deal: this seafood pasta recipe isn't just for fancy occasions. Pretty much, it is perfect for impressing friends during a casual dinner. Homemade ravioli always sparks conversation, for real. This seafood-filled version lets you shine in the kitchen without overcomplicating things. The combination of fish and pasta is a really really good treat—rich but not too heavy. The moist filling inside each ravioli complements the juicy, golden cherry tomato sauce perfectly. With just a few quality ingredients, you create a dish that really pops with flavor.

Look, this recipe is ideal for anyone who loves good food and appreciates genuine Italian tradition. From the crispy edges of the pasta to the tender bite of fish—seriously, you'll love it—every element comes together for a meal that's both comforting and a bit special. Whether you're savoring it on a weeknight or serving it to guests, this dish is a celebration of Italian culinary excellence, delivering a taste that's really, really memorable.

INGREDIENTS

635

Calories per serving

Ingredients for the pasta (45-50 ravioli): Type 00 flour 2.4 cups (300 g); Eggs 3; Fine salt 1 pinch

for the filling: Sea bass (sea bass) 2.4 lbs (1.1 kg); Potatoes 0.75 lb (300 g); Swiss chard 1.1 lbs (500 g); Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Nutmeg to taste - (to grate)

for the sauce: Cherry tomatoes 3 ⅓ cups (500 g); Garlic 1 clove; Basil 1 tuft; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

Preparation

How to prepare Fish ravioli with cherry tomatoes

To prepare fish ravioli with cherry tomatoes, first boil the potatoes 1. While the potatoes are cooking, make the pasta: sift the flour into a bowl, and add the salt and eggs 2. Knead everything with your hands 3,

until you get a smooth and homogeneous dough, then wrap it in plastic wrap 4 and let it rest for about 30 min. Meanwhile, wash the herbs, place them in a pan with oil and garlic 5 and sauté; add salt and pepper, cover with a lid 6 and let cook for about 3-4 minutes.

Once cooked, drain the herbs with a colander to remove their water 7, then take the potatoes, peel them and mash them with a potato masher 8. Chop the herbs with a knife 9,

combine them with the potato mixture 10, add salt and pepper, a bit of grated nutmeg 11, mix everything, and set aside the ready filling. Now focus on cleaning the sea bass: after washing it thoroughly, scale it from tail to head with a scaler 12 or a sharp knife,

then with a pair of scissors make a cut on the belly 13 and remove the sea bass's innards 14. Rinse under running water 15 to remove residues and blood parts.

With a sharp knife, score deeply along the backbone 16, starting from the head. Remove the head 17, then separate the fillet from the backbone, turn the fish over and repeat the same operation 18.

Then remove the central bone from the flesh 19 and use tweezers to remove any remaining bones 20. Finally, remove the skin from the sea bass with a very thin knife 21,

then cut it into cubes 22 and set aside. Now roll out the pasta with a pasta machine, proceeding from the smallest number to the desired thickness 23, then once rolled out, fill a piping bag with the filling and spread it gradually over the pasta 24,

along with the sea bass cubes 25, then brush the edges of the pasta with water 26 and place another layer of pasta on top to make the ravioli 27, trying to remove the air inside.

Then cut the ravioli with a wheel 28 and, once finished, place them on a tray over a kitchen towel and dust them with flour. Then focus on the sauce: wash the cherry tomatoes, cut them in half and cook them in a pan with oil and garlic 29, salt them, add the basil leaves 30, and let cook for about 10 minutes.

Cook the ravioli in salted water 31 and when they are cooked, transfer them gradually to the pan 32 and toss them with the sauce. Your fish ravioli with cherry tomatoes are ready to be served hot and enjoyed to the last bite 33!

Storage

It's advisable to consume the fish ravioli with cherry tomatoes as soon as they are prepared, alternatively, they can be stored for a day covered in the refrigerator. If you have used all fresh ingredients, you can freeze your ravioli raw.