Ravioli di Pesce

Name: Ravioli di Pesce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 1 batch egg pasta dough; 300 g white fish; 100 g ricotta; 1 lemon; 1 handful dill; 40 g butter; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Ravioli di Pesce emerges from Italy's coastal towns, where the bounty of the sea meets the art of pasta making. It's a dish that graces tables when the catch is fresh and the mood is light, often shared during leisurely lunches by the shore. The tradition of filling delicate pasta with the day's freshest fish reflects a deep connection to the sea and an appreciation for simple, honest flavors.

The ravioli, tender and yielding, reveals a filling of white fish and creamy ricotta, brightened by a hint of lemon and the subtle anise of dill. Each bite is a harmonious blend of the ocean's essence and the rich, buttery sauce that clings to the pasta. The fine sea salt perfectly balances these coastal flavors, creating a dish that feels both indulgent and refreshingly light.

Ingredients

1 batchegg pasta dough
300 gwhite fish
100 gricotta
1lemon
1 handfuldill
40 gbutter
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, as this will season the pasta while it cooks. The water should taste like the sea, which will enhance the flavor of the Ravioli di Pesce.
Prepare the filling by finely chopping the white fish and placing it in a mixing bowl. Add 100 g of ricotta, the zest of one lemon, and a handful of finely chopped dill. Mix these ingredients thoroughly until the fish is evenly distributed and the mixture is smooth. Taste and add fine sea salt as needed to enhance the flavors.
Roll out the egg pasta dough on a lightly floured surface to a thin sheet, about 1-2 mm thick. Cut the sheet into even squares, approximately 8 cm on each side. Place a small spoonful of the fish and ricotta filling in the center of half the squares, leaving enough space around the edges to seal the ravioli.
Brush the edges of the filled pasta squares with a little water, then place another pasta square on top. Press the edges firmly to seal, ensuring there are no air pockets around the filling. Use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
In a wide pan, melt 40 g of butter over medium heat until it begins to foam and turns a light golden brown, releasing a nutty aroma. This will form the base of your sauce. Add a small squeeze of lemon juice to the butter, stirring to combine, and season with a pinch of fine sea salt to taste.
Carefully add the ravioli to the boiling salted water. Cook them until they float to the surface and the pasta is tender yet firm to the bite, which should take about 3-4 minutes. Reserve a cup of the starchy pasta water before draining the ravioli.
Transfer the cooked ravioli to the pan with the butter sauce. Gently toss the ravioli to coat them in the sauce, adding a splash of the reserved pasta water to help the sauce adhere and create a silky texture. Serve the Ravioli di Pesce hot, garnished with a sprinkle of fresh dill for a burst of color and flavor.