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Black Ravioli with Sea Bass

Black Ravioli with Sea Bass
4.7 9 rating
Prep. 1 h
Total 1 h 45 min
4 portions
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Ingredients

Black Pasta and Sea Bass Filling
  • 00 flour plus extra for dusting
    320 g
  • medium eggs 1 beaten
    5
  • egg yolk from medium egg
    1
  • squid ink, liquid diluted with 1 tsp water
    2 sachets
  • sea bass fillets skinless, cut in pieces (approx. 3-4 cm) (see tip)
    250 g
  • mascarpone
    50 g
  • ricotta cheese drained
    120 g
  • fresh parsley leaves only
    2 sprigs
  • lemon zest only
    1
  • salt
    1 tsp
  • ground black pepper
    ¼ tsp
Cherry Tomato Sauce
  • onion quartered
    50 g
  • extra virgin olive oil plus extra for garnishing
    40 g
  • cherry tomatoes halved
    500 g
  • fresh thyme leaves only
    2 - 3 sprigs
  • sugar
    1 pinch
  • salt
    1 tsp
  • ground white pepper
    1 pinch
  • lemon juice only, for garnishing
    1

Difficulty

advanced

Nutrition per 1 portion

Protein 37.9 g
Calories 3098.3 kJ / 740.5 kcal
Fat 34.8 g
Fibre 5.1 g
Carbohydrates 73.5 g

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