Fish-Filled Ravioli
These ravioli swap the usual cheese filling for roasted fish — flaky sea bass or sea bream bound with egg, Parmesan and fresh herbs. The pasta is tender, the filling rich and delicate, and a quick boil in salted water finishes them in minutes. A great weekend project when you want something special but still weeknight-friendly.
- Prep time
- 40 min
- Cook time
- 30 min
- Total time
- 70 min
- Servings
- 4
- Difficulty
- Medium
Instructions
-
1
Preheat the oven.
-
2
Place the fish on a baking sheet with the garlic and a drizzle of olive oil; roast for 20 minutes.
-
3
Flake the cooked fish flesh into a bowl, discarding skin and bones, and add the roasted garlic.
-
4
Add all the remaining filling ingredients and mix well.
-
5
For the dough, pile the flour in a bowl, make a well in the center, add the eggs and salt, and knead until smooth.
-
6
Roll the dough out very thin, spoon on the filling, and fold to seal the ravioli.
-
7
Boil in salted water for 5 minutes.
-
8
Serve hot, plain or with a sauce of your choice.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Roll the dough thin — about 1/16 inch — or the ravioli turn doughy.
- Chill the filling 15 minutes so it holds together when spooning.
- Press out air pockets when sealing; trapped steam splits ravioli in the pot.
- Salt the boiling water well; it seasons the pasta from the outside.
- Reserve a ladle of pasta water to loosen your sauce.
Serving suggestions
- Tossed with browned butter and lemon zest
- With a simple tomato-basil sauce
- Drizzled with good olive oil and extra Parmesan
- Alongside a green salad for a light dinner
Substitutions
- Instead of sea bream or sea bass: any mild white fish like snapper, cod or tilapia.
- Instead of fresh rosemary: thyme, or 1/3 the amount dried.
- Instead of Parmesan: Pecorino Romano or Grana Padano.
- Instead of homemade dough: won-ton wrappers in a pinch.
Frequently asked questions
Can I make the dough ahead?
Yes. Wrap it tightly and refrigerate up to 24 hours; bring to room temperature before rolling.
Can I use cooked leftover fish?
Yes — about 1 kg flaked cooked white fish works; just mix with the remaining filling ingredients.
How do I keep ravioli from bursting while boiling?
Seal edges firmly, press out air, don't overcrowd the pot, and keep the water at a gentle boil.
Can I freeze them?
Freeze uncooked ravioli on a floured tray, then bag them. Boil straight from frozen, adding a minute or two.
Reviews and questions
Average rating
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