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Receta Seabass Ravioli From Ischia (Ravioli All" Ischitana)
by Global Cookbook

Seabass Ravioli From Ischia (Ravioli All" Ischitana)
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  Raciónes: 8

Ingredientes

  • 3 1/2 c. flour plus
  • 1/2 c. flour for work surface
  • 4 x Large eggs
  • 1/2 tsp extra-virgin extra virgin olive oil
  • 10 Tbsp. extra-virgin extra virgin olive oil divided
  • 2 x garlic cloves thinly sliced
  • 1 lb sea bass fillet skin and bones
  •     removed, and flesh cut into 1/2" cubes
  •     (or possibly any flavorful, hard fish such as sole, halibut, or possibly grouper)
  • 3 Tbsp. minced fresh marjoram leaves plus
  • 3 Tbsp. whole fresh marjoram leaves
  • 1 lrg Idaho potato boiled, peeled,
  •     and mashed
  • 1 c. Basic Tomato Sauce (see recipe)

Direcciones

  1. To make the pasta: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add in the Large eggs and oil. Using a fork, beat together the Large eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
  2. As you expand the well, keep pushing the flour up to retain the well shape. Don't worry which this initial phase looks messy. The dough will come together when half of the flour is incorporated.
  3. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Throw away these bits. Lightly flour the board and continue kneading for 3 more min. The dough should be elastic and a little sticky. Continue to knead it for another 3 min, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
  4. While the dough rests, in a 12- to 14-inch saute/fry pan, heat 4 Tbsp. of the oil till smoking. Add in the garlic and cook till light golden, about 1 minute. Add in the fish pcs and saute/fry, stirring constantly, 8 to 9 min, till the fish is just cooked through. Remove fish to a mixing bowl and allow to cold.
  5. To the mixing bowl, add in the 3 Tbsp. minced marjoram, mashed potato and remaining 6 Tbsp. oil and stir to mix well, being certain to break up all of the fish. Season to taste with salt and pepper and set aside.
  6. Roll out pasta to the thinnest setting on a pasta rolling machine and place on a lightly floured surface.
  7. If you have a ravioli-cutting rolling pin, cover the layer of pasta with a 1/4-inch thick layer of the sea bass mix. Place an equal sheet of pasta over and press down lightly with your hands. Carefully roll the 2 sheets together with the roller to create the ravioli. Using a pastry cutter, cut the ravioli apart by running down between the ravioli.
  8. If you don't have a ravioli-cutting rolling pin, then cut a single sheet of pasta at a time into rectangles 2- by 1-inch. Place 1 tsp. of the fish mix into the center of each rectangle and fold the pasta down like a piece of notebook paper and seal to create a 1-inch square. Repeat till all ingredients have been used.
  9. Bring 8 qts of water to boil and add in 3 Tbsp. salt. Drop the ravioli in and cook 6 to 7 min, till tender and fully cooked.
  10. Meanwhile, in a 12- to 14-inch saute/fry pan, combine Basic Tomato Sauce and marjoram leaves and place over heat. Drain the ravioli, reserving cooking water, and add in ravioli to the pan with tomato sauce. Toss the pasta to dress it with the sauce, adjust the moisture of the sauce with pasta water, if necessary, and serve immediately.
  11. This recipe yields 8 servings.