Ravioli stuffed with sea bass and potatoes

Italian cuisine has always offered fascinating recipes for those who are connoisseurs of good food with oodles of flavour, but which doesn’t sacrifice your figure. In particular, fish is the king in this regard, particularly when it is used to flavour and enhance other ingredients. This is certainly the case when making a lovely dish of ravioli filled with a mixture of sea bass and potatoes, a dish that you can serve with satisfaction and pride for lunch on Christmas Eve, thereby not offending the tradition of moderate eating on the day before the main event. You shouldn’t underestimate, then, all the advantages of a ravioli dish where the sweetness of the potatoes goes perfectly with the delicate flavour of the sea bass, a fish highly prized and exceptionally healthy. Are you ready to impress your guests?


60 minutes Total time
5 minutes Active time
Serves 5 persons
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Clean and gut the sea bass. Put it in the oven with a little olive oil, herbs and salt at 160°C for 15 minutes. Once cooked allow it to cool a little and remove the skin. Cut the potatoes into small cubes and sauté in a pan with garlic, oil and rosemary. Once cooked add some salt and combine with the flesh of the sea bass in a bowl and mix the two ingredients to make the filling. Prepare the dough for homemade pasta following our basic recipe. Roll out the dough with a pasta maker and add to the centre of the dough strip at intervals a teaspoon of filling. Top with another sheet of pasta and cut the ravioli out with a pastry cutter. Make a sauce of cherry tomatoes and a little rosemary fried in a pan with some oil. Cook the ravioli in a saucepan of boiling salted water, then mix the ravioli with the freshly made sauce.

How do you recognize a beautiful fresh sea bass? Remember that its gills should be brightly coloured, its eyes bright and, finally, its scales shiny.
The sea bass is one of the most prized fish on the market: in Italian it is known either as ‘branzino’ or ‘spigola’.

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