Black Ravioli with Sea Bass
TM6 TM5 TM31

Black Ravioli with Sea Bass

4.6 (5 rating)

Ingredients

Black Pasta and Sea Bass Filling

  • 320 g 00 flour, plus extra for dusting
  • 5 eggs, 1 beaten in a separate small bowl for brushing
  • 1 egg yolk
  • 2 sachets squid ink, liquid, diluted with 1 tsp water
  • 250 g sea bass fillets, skinless, cut in pieces (approx. 3-4 cm) (see tip)
  • 50 g mascarpone
  • 120 g ricotta cheese, drained
  • 2 sprigs fresh parsley, leaves only
  • 1 lemon, zest only
  • 1 tsp salt
  • ¼ tsp ground black pepper

Cherry Tomato Sauce

  • 50 g onion, quartered
  • 40 g extra virgin olive oil, plus extra for garnishing
  • 500 g cherry tomatoes, halved
  • 2 - 3 sprigs fresh thyme, leaves only
  • 1 pinch sugar
  • 1 tsp salt
  • 1 pinch ground white pepper
  • 1 lemon, juice only, for garnishing

Nutrition
per 1 portion
Calories
3098.3 kJ / 740.5 kcal
Protein
37.9 g
Carbohydrates
73.5 g
Fat
34.8 g
Fibre
5.1 g

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