Ravioli with sole and sea bream
- Energy Kcal 513
- Carbohydrates g 63.7
- of which sugars g 3
- Protein g 26.7
- Fats g 16.4
- of which saturated fat g 3.54
- Fiber g 2.9
- Cholesterol mg 216
- Sodium mg 441
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Ravioli con sogliola e orata is a real treat from the stunning Ligurian coast in northern Italy, where seafood is seriously an art form. What makes this fish ravioli recipe so, so special? It's the way those tender bits of fresh sole and gilt-head bream mix with creamy potatoes, all wrapped up in soft, handmade pasta. I mean, the filling is delicate and smooth—just like you'd expect at a fancy seaside trattoria.
And the sauce? It's a rich blend of clam, mussel, and prawn juices—moist and bursting with coastal flavor. Plus, it's topped with authentic Genoese pesto, which adds a tangy herbal kick that screams Liguria. Thing is, it's not your typical quick weeknight dinner. Crafting the dough and prepping the seafood takes effort, but hey, serving these homemade seafood ravioli hot is totally worth it.
In Liguria, adding pesto to seafood is classic. The basil and pine nuts bring a fresh, colorful edge to traditional white fish ravioli. This isn't your regular ricotta-stuffed ravioli—it's all about sea flavors with an earthy touch. When you cut into these ravioli, the creamy filling almost melts—surrounded by golden pasta—and the seafood sauce soaks in beautifully. Really, it's fancy yet comforting, perfect for impressing guests who love something unique.
Ligurians take huge pride in their seafood prep, making sure every bite is clean and fresh. It's not just about filling pasta; it's about making the flavors pop. So, if you're curious about regional Italian cuisine or want to up your seafood stuffed pasta game, this dish is a top choice for anyone seeking refined coastal flavor. It's a symphony of sea and earth—a testament to Liguria's culinary tradition—perfect for those who appreciate the finer details. Whether you're hosting a dinner party or just exploring new tastes, these ravioli promise a tasty journey into the heart of Italian coastal cuisine. And look, you can't go wrong with that.
INGREDIENTS
- Ingredients for 50 ravioli
- Type 00 flour 2 ½ cups (300 g)
- Eggs 3 - (about 70 grams each)
- Ingredients for the filling
- Sole 2.6 oz (75 g) - fillets already cleaned
- Potatoes 3.5 oz (100 g)
- Extra virgin olive oil 2 spoonfuls
- Fine salt to taste
- Black pepper to taste
- Garlic 1 clove
- Parsley to taste - to chop
- White wine 2 tbsp (30 ml)
- Sea bream 2.6 oz (75 g) - fillets already cleaned
- Ingredients for the sauce
- Extra virgin olive oil to taste
- Fine salt to taste
- Parsley to taste
- Garlic 1 clove
- Cherry tomatoes 3.5 oz (100 g)
- Shrimp 5.3 oz (150 g) - or white prawns
- Clams 7.1 oz (200 g)
- Mussels 7 oz (200 g)
- Genoese pesto (Basil sauce) 2 spoonfuls
How to prepare Ravioli with sole and sea bream
To prepare the ravioli with sole and sea bream, start with the filling: cook the potatoes in a large pot filled with cold, lightly salted water for about 20 minutes from the boil; when they are cooked, let them cool, then peel and cut them into pieces 1. Meanwhile, take the already cleaned fish fillets and cut them into small pieces 2. In a pan, place a clove of garlic, extra virgin olive oil, and chopped parsley 3.
Add the fish and sauté for about 4-5 minutes 4, then deglaze with some white wine 5. When the fish is cooked, place it in a blender along with the potatoes and blend everything 6
until you obtain a creamy mixture 7. If necessary, add a drizzle of oil, then adjust with salt and pepper. Set the filling aside and let it cool completely. At this point, prepare the egg pasta that you will need to form the ravioli: on a floured surface, place the flour forming the classic fountain shape 8, make a hole in the center and add the eggs. 9.
Knead everything by hand until you get a compact mixture 10, cover with cling film and let it rest for at least half an hour 11 (for more information on how to prepare egg pasta Homemade pasta (sheets and shapes)). Now prepare the sauce: in a large pan, brown the garlic with extra virgin olive oil and parsley 12,
then add the cherry tomatoes, which you will have previously cleaned and cut into quarters 13, and let them wilt over low heat for a few minutes. Add the cleaned clams 14 and mussels 15, also cleaned, and let them open for 5 minutes over low heat (for more information on how to clean musselsHow to Clean and Open Mussels).
Wash and shell the prawns 16, then add them to the sauce and cook everything for 5-6 minutes 17; if necessary, adjust with salt and pepper. Once everything is cooked, turn off the heat and set the sauce aside. Meanwhile, the egg pasta will have rested for the necessary time: remove it from the cling film and roll it out on a floured surface with a rolling pin. Create regular and rather thin rectangles with the help of a pasta machine 18,
then transfer the filling to a piping bag and place a walnut-sized ball on the dough, spacing the next ones about 1 inch apart from each other 19. Brush the dough with water on the edges of the rectangle and around the filling balls 20; cover with another sheet of dough, pressing well with your fingers between each filling to seal everything 21.
With a serrated pasta cutter, form the ravioli by cutting the dough into squares (5cm x 5cm) 22. Now take a tray, sprinkle it with flour or semolina, then lay the ravioli on it 23. In a pot, bring plenty of salted water to a boil and cook the ravioli for a few minutes 24;
until they float: then drain them using a slotted spoon and add them to the sauce 25. Turn on the heat and sauté everything for another 1-2 minutes, then add the pesto 26 and turn off the heat (if you want to ensure the fish doesn't overcook, you can remove it from the sauce and keep it warm, then add it back later). Stir to combine all the ingredients 27, adjust with salt and pepper, and your ravioli with sole and sea bream will be ready: serve and enjoy them while still hot.