In Italy, ravioli with a seafood stuffing are usually made with potato rather than ricotta and/or egg to bind the stuffing. In this case I selected seabream (orata) to stuff the homemade fresh ravioli, and I served them with a seafood sauce. You could also use another white fish such as sole or sea bass. Clams and mussels are great because they are not only delicious, but also come with their own built-in sauce. This dish is packed with flavor and absolutely worth the effort. The delicate ravioli pair wonderfully well with the tasty seafood sauce. I prepared this for my Italian friends, and they loved it. As did we. I’ll definitely make this again.
fillets of 1 seabream, about 160 grams (.35 lb), cut into strips
8 large prawns, shelled and deveined
20 small clams (vongole)
1 potato, peeled (half the weight of the fish, or about 80 grams), cooked
about 150 grams (.33 lb) vine-ripened cherry tomatoes
2 Tbsp minced fresh flat leaf parsley
2 cloves garlic
200 grams (1 1/4 cup) Italian 00 flour
salt and freshly ground pepper
4 Tbsp olive oil
60 ml (1/4 cup) dry white wine
Make fresh pasta dough from the 00 flour and the eggs and allow it to rest for an hour, covered in plastic wrap, in the fridge. Roll out the dough as thinly as possible, and make ravioli with the stuffing. Do all of this according to my instructions for fresh pasta.
Bring a large pot of water to a boil for the pasta.
The sauce is ready once the shrimp is just cooked.
Two years ago I prepared a sous-vide version of a classic from Venice: fish ‘in saor‘, in this case mackerel marinated with onions, raisins, and pine nuts. You can make this with any type of seafood, also without sous-vide, and it is delicious.