recipes
Sea bass, eggplant and scamorza cheese ravioli with simple tomato sauce
Serves: 2
Ingredients
For the dough
- 300g `00`flour (Lamb Brand)
- 200g semolina (Lamb Brand)
- ½ tsp salt
- 3 yolks plus 1 whole egg
- 2 tbsp white wine
- 2 tbsp olive oil (Borges)
For the filling
- 2 sea bass fillets
- 1 scamorza cheese
- 1 small egg plant, peeled and finely chopped
- 1 shallot, peeled and finely chopped
- 2 cloves, peeled and chopped garlic
- 1 spoon grated Parmesan cheese
- 2 spoons breadcrumbs
- Chopped fresh parsley and basil
For the tomato sauce
- 1 can tomato polpa (Star)
- 2 cloves garlic
- 1 finely chopped shallot
- 2 tbsp olive oil (Borges)
- 1 teaspoon tomato paste
- 1 small glass white wine
- 1 tsp sugar
- Fresh seasoning
- Cherry tomatoes
You will also need
- Zest of a lemon
- Toasted pine nuts (Lamb Brand)
- Basil leaves
Method
Prepare the dough by mixing ingredients together in a food processor into smooth stiff dough. Cover in cling film and allow resting for 20 minutes. To prepare the filling, skin and finely chop the fish fillets. Cook the shallot, garlic and eggplant until soft, allow cooling. Mix with the fish and the remaining filling ingredients. For the sauce, cook the shallot and garlic in olive oil until slightly browned. Stir in the tomato paste, cook for 1 minute, pour in the white wine and allow evaporation. Stir in the tomato pulp, season with salt, pepper and sugar, simmer for 10 minutes. Remove from the heat and mix in the chopped cherry tomatoes and basil leaves. To prepare the ravioli, Roll the dough thinly with the aid of a pasta machine. Spoon over a spoonful of the filling leaving a gap between each filling.
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