Servings: 28 ravioli
Calories: 104.36kcal
Ingredients
Pasta Dough
- 10 oz flour 00
- 2 yolks egg
- 2 unit egg
Filling
- 12 oz Branzino
- 3 tbsp olive oil extra. virgin
- 2 tsp thyme
- 3 tbsp lemon juice
- 1 tsp salt
Sauce
- 6 oz tomatoes
- 13 oz branzino
- 4 cloves garlic
- 3 tsp thyme
- 2 tsp salt
- 2 tsp pepper black
- 3 tbsp olive oil extra. virgin
- 3 tbsp butter
- 3 oz vermouth dry
- 2 tbsp lemon juice
Instructions
Make the pasta dough
- On a clean working surface make a wheel with the flour 00, add the, eggs and the yolks, a bit of salt and start incorporating until a dough forms.
- Take the dough and knead it on a floured surface until it is elastic.
- Cover it in plastic wrap and place itin the refrigerator for 30-45 minutes.
Make the filling
- Take one fillet of fish and start chopping it into small pieces. Add it to a bowl with the zest of lemon, juice, some extra virgin olive oil and fresh thyme leaves. Mix well and set aside until ready to use.
Make the pasta sheet
- Take the pasta dough out of the fridge, divide dough into 4 pieces and using a rolling pin, start flattening one piece of the dough. Cover the other with a discarded linen towel to prevent it from drying out.
- Onceyour dough is flat, run it through a pasta maker machine starting from thewidest settings, then adjust to the next narrower setting and run again thedough. Continue your way up until you obtain a thin dough sheet. Usually ittakes 4 runs through the pasta machine to obtain the correct thickness.
- Youwill know it is the right thickness when you will do the window test. Take yourpasta dough and hold it in your hands against the window. If you see your hand through, the dough is ready for the next steps. If not, pass it one more time.
- You will end up with a long sheet of pasta that you cut in half.
Put in the filling and make the ravioli
- Spread some semolina flour on your countertop and place the sheet of dough on top.Semolina flour will prevent the pasta sheet to stick.
- Place the ravioli filling in a pocket and put about a walnut sized amount of filling on the flattened sheet. The space between each filling should be about 1 ½ inches so you have enough room to cut the ravioli
- Overlap the other half of the sheet, using your hands to make sure you remove all theair as you press around each filling to close it. Now take your ravioli stampand cut the pasta into ravioli. If you do not have a ravioli cutter, you could also use a biscuit cutter.
- Transfer the ravioli on a baking tray covered with parchment paper sprinkled with semolina flour.Continue with the rest of the 3 pieces of dough.
COOK THE RAVIOLI
- Now that your ravioli are ready, bring a large pot of water to roaring boil, add 2 tbsp of salt.
- While the water reaches a roaring boil, add some EVOO to a pan, once it shimmers add the garlic, let it brown 2 minutes, remove the cloves and add the branzino cut in pieces. Once it turnswhite opaque, add the tomatoes and let them blister a bit. Now add the dry vermouth and let is evaporate. Once it has evaporates, add the butter.
- Now that the water is boilingand gently dip the ravioli in the pasta water with a slotted spoon. They will need 5 minutes to cook and you will know when they will float on the surface.
- Remove the ravioli with a slotted spoon and transfer them to the pan with a splash of pasta cooking water. Plate it, sprinkleing your plate with black pepper, thyme and more lemon zest.
Nutrition
Calories: 104.36kcal | Carbohydrates: 8.59g | Protein: 5.7g | Fat: 4.95g | Sodium: 277.56mg | Potassium: 98.07mg | Fiber: 0.42g | Sugar: 0.25g | Vitamin A: 108.69IU | Vitamin C: 3.13mg | Calcium: 9.62mg | Iron: 0.83mg
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