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Homemade Baked Fish Ravioli from Liguria
5 from 99 votes

Homemade Baked Fish Ravioli from Liguria

Homemade Baked Fish Ravioli from Liguria features fresh fish like bream and snapper combined with garlic, herbs, cheese, and eggs to make a firm filling encased in handmade pasta dough. The ravioli are baked and served with a seafood sauce containing onion, calamari, clams, mussels, and prawns. This dish showcases tender fish filling with tender pasta and a rich, aromatic seafood sauce for a complete meal.

Prep Time
1 hr
Cook Time
1 hr
Servings: 4
Calories: 638 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

For the ravioli filling
  • 1 kg fish 2lbs) I used 1 small bream and 1 small snapper, fresh; bream, grouper, snapper or seabass
  • 1-2 garlic peeled and chopped, cloves
  • 1 teaspoon rosemary chopped, fresh
  • 1 tablespoon parsley chopped, fresh
  • 2-3 tablespoon parmigiano reggiano grated
  • 1 teaspoon marjoram or dried, fresh
  • 1-2 egg depending on how much fish you have
  • extra virgin olive oil as required
For the pasta dough
  • 200-300 g 00 flour 7-10oz) or all-purpose flour, depending how much ravioli you want to make, Italian; soft wheat
  • 2-3 egg 1 egg per 100g of flour (3.5oz
  • 1 pinch salt
For the seafood sauce
  • 1 onion peeled and finely chopped
  • 200 g calamari (7oz) fresh or frozen
  • 500 g clams 1lb, fresh
  • 500 g mussels 1lb, fresh
  • 200 g prawns 7oz) fresh or frozen, or shrimps
  • 2 garlic peeled and finely chopped, cloves
  • 1 handful parsley chopped, fresh
  • ½ glass white wine dry
  • 2-3 tablespoon extra virgin olive oil

Instructions

Prepare the fish and the filling
    Cup of Yum
  1. Preheat the oven to 200c/400F. If your fish hasn’t been cleaned by the fishmonger you’ll haveto remove the intestines. Clean the fish, rinse it and put it in a roasting pan with ¼ cup olive oil, put half the garlic and the rosemary inside the fish. Cook the fish for about 15-20 minutes depending on the size.
  2. When the fish is cooked through, let it cool a little and then cut away the meat, making sure there are no bones in it or skin. Put the fish meat in a bowl with the rest of the garlic, some more chopped parsley, marjoram and the grated cheese. Add one egg. If the mixture seems dry add the second egg. Mix everything together well to create a firm filling. Set aside.
Make the pasta dough and ravioli
  1. Put the flour in a mound into a bowl, onto a wooden pastry board or in your stand mixer. If using a bowl or wooden board create a well in the middle of the flour and add the eggs (usually unbeaten) and the salt. Using a fork first beat the eggs and then with the same fork or a pastry scraper bring flour from the edges of the mound into the centre until the eggs are no longer runny.
  2. Then start to knead the dough and continue until you have a homogeneous dough that is only slightly sticky to touch. If the dough is dry add a little water and knead some more. Form the dough into a ball and leave it to rest for 20-30 minutes covered with a tea towel or covered in plastic wrap. I used my kitchen stand mixer to start the dough but finished kneading on my pastry board.
  3. After the dough is ready roll it into thin sheets a couple of millimeters thick with a rolling pin or with the help of a pasta machine. There are two ways you can create the ravioli. We placed scant tablespoons of filling evenly spaced on one side of the pasta sheet and then folded the other half over them.
  4. Some people use 2 pasta sheets. They place the filling evenly spaced on one and then cover with the other. Either way, then press down with your fingers around each filling and then cut out the ravioli squares using a pasta wheel. Let the ravioli sit for about an hour before cooking.
Make the seafood sauce.
  1. After washing the clams and mussels well (the mussels will need the ‘beards’ removed, put them in a large pan and let them open over a low flame.  Once they are open, remove the mollusks, discard any that haven’t opened and filter the liquid they have created through a fine mesh or muslin cloth. I often use a fine tea towel.
  2. Shell the shrimps if needed and clean the squid. Cut the calamari  into small rings or strips (we discarded the tentacles for this recipe) and saute them in a frying pan with some olive oil and the chopped onion and garlic. After 5 minutes add the shrimps. Sauté together for a couple more minutes then add the white wine. Let the alcohol evaporate and then add theclams and mussels, some chopped parsley and a little of the filtered liquid from the mollusks. Cook a little longer until the liquid has reduced.
Finish the dish
  1. Cook the ravioli in boiling salted water when you are ready to serve. Depending on the size, they take about 5 minutes. Remove from the water with a slotted spoon rather than using a colander.  You can also freeze the uncooked fish ravioli and cook from frozen later. When the ravioli are cooked, plate them and dress with the seafood sauce. Serve immediately.

Notes

  • The uncooked filled ravioli can be made ahead and frozen, then cooked directly from frozen.
  • The seafood sauce can also be prepared in advance and frozen for convenience.

Nutrition Information

Calories 638kcal (32%) Carbohydrates 48g (16%) Protein 62g (124%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 8g (40%) Trans Fat 0.02g (1%) Cholesterol 447mg (149%) Sodium 703mg (29%) Potassium 959mg (20%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 770IU (15%) Vitamin C 13mg (14%) Calcium 161mg (16%) Iron 8mg (44%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 638

% Daily Value*

Calories 638kcal 32%
Carbohydrates 48g 16%
Protein 62g 124%
Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.02g 1%
Cholesterol 447mg 149%
Sodium 703mg 29%
Potassium 959mg 20%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 770IU 15%
Vitamin C 13mg 14%
Calcium 161mg 16%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.