Black Ravioli with Sea Bass

Black Pasta and Sea Bass Filling

• 320 g 00 flour, plus extra for dusting
• 5 medium eggs, 1 beaten
• 1 egg yolk, from medium egg
• 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