Fish Ravioli

Slovenian Fish Ravioli Recipe with Gurnard and Mussels

Region / culture: Slovenia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 4

Introduction

Fish ravioli is a delicious and elegant dish that combines delicate fish with homemade pasta and a flavorful sauce. This recipe is perfect for a special occasion or a fancy dinner at home.

History

Ravioli is a traditional Italian dish that dates back to the Middle Ages. Originally, ravioli was filled with a variety of ingredients, including meat, cheese, and vegetables. Over time, different regions in Italy developed their own versions of ravioli, using local ingredients and flavors. Fish ravioli is a popular variation that showcases the fresh seafood available in coastal regions.

Ingredients

Pasta

200 g plain white flour
4 eggs

Filling and sauce

300 g gurnard and hake
300 g mussels
250 g clams
40 g grated grana or parmesan cheese
0.5 glass white wine
2 tbsp olive oil
1 clove garlic
1 tbsp chopped parsley
1 tomato
1 carrot
1 bay leaf
1 tbsp chopped marjoram
0.5 onion
0.5 celery stick
salt
freshly ground pepper

How to prepare

Fill a pot with 1.5 liters of salted water and place it on the heat.
Chop the celery, carrot, onion, and bay leaf and add them to the pot.
As soon as the water boils, add the fish and cook for 5 minutes.
Drain the fish, strain the liquid, and set it aside.
Remove the bones from the fish, push it through a sieve, and add it to the eggs, cheese, and marjoram.
Season with salt and pepper, and thoroughly mix the ingredients to obtain a smooth mixture.
Set it aside.
Now, make the pasta.

Pasta

Tip the flour onto a work surface to form a heap.
Break the eggs into the flour, season with salt, and mix to obtain a thick, smooth dough.
Moisten with a little water if necessary.
Roll out the dough with a rolling pin into a thin sheet, cover it with a tea towel, and let it stand for 1 hour.
Now, divide the pasta dough into 2 equal halves.
On one half, place small heaps of filling about 5 – 6 cm apart.
Cover with the other half of the dough and press firmly around the heaps of filling.
Cut into ravioli using a pasta cutter wheel, and leave them on the floured surface.
Now, make the sauce.

Sauce

Put the clams and mussels into a pan without water.
Cover the pan and let the shells open over high heat (this will take about 5 minutes).
Remove the shellfish from their shells (discard any that have not opened) and finely chop them.
Finely chop the garlic and gently fry it on low-medium heat for 3 – 4 minutes in a pan with the oil.
Add the shellfish, slightly increase the heat, pour in the wine, and let it evaporate.
Peel the tomato, remove the seeds, chop it, and then add it to the pan.
Sprinkle over the parsley and stir.
Season with salt and pepper, and after 1 minute, remove from the heat.
Cook the ravioli in plenty of salted water, then drain and transfer them onto a serving plate.
Coat them with the sauce and serve piping hot.

Variations

Substitute the fish with shrimp or crab for a different flavor.
Add some lemon zest to the filling for a citrusy twist.
Use a different type of cheese, such as ricotta or goat cheese, in the filling.

Cooking Tips & Tricks

Make sure to cook the fish just until it is cooked through, as overcooking can make it tough and dry.

- Be gentle when handling the ravioli to prevent them from breaking apart.

- Use a pasta cutter wheel to create uniform ravioli shapes.

- Serve the ravioli immediately after cooking to enjoy them at their best.

Serving Suggestions

Serve the fish ravioli with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Boil the fish in a flavorful broth to infuse it with extra taste.

- Use a pasta machine to roll out the dough for the ravioli for a more uniform thickness.

Ingredient Substitutions

Use whole wheat flour instead of white flour for a healthier option.

- Replace the mussels and clams with scallops or squid for a different seafood flavor.

Make Ahead Tips

You can prepare the fish filling and pasta dough ahead of time and assemble the ravioli just before cooking.

Presentation Ideas

Arrange the cooked ravioli on a platter and drizzle the sauce over the top. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair the fish ravioli with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the seafood flavors.

Storage and Reheating Instructions

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of fish ravioli contains approximately 350 calories.

Carbohydrates

Each serving of fish ravioli contains approximately 40 grams of carbohydrates.

Fats

Each serving of fish ravioli contains approximately 15 grams of fats.

Proteins

Each serving of fish ravioli contains approximately 20 grams of proteins.

Vitamins and minerals

Fish ravioli is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains fish, shellfish, eggs, and gluten. It may not be suitable for individuals with allergies to these ingredients.

Summary

Fish ravioli is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Fish ravioli is a sophisticated dish that combines tender fish with homemade pasta and a flavorful sauce. This recipe is sure to impress your guests and make any meal special. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was an extraordinary cook, and she always seemed to have a new recipe up her sleeve to share with me.

On this particular day, as I sipped on my tea and chatted with Maria, she suddenly pulled out a worn and tattered cookbook from her bookshelf. With a mischievous glint in her eye, she handed it to me and said, "I think you will love this recipe for Fish Ravioli. It's a bit tricky, but I know you can handle it."

I eagerly flipped through the pages of the cookbook, my eyes widening with excitement as I read the ingredients and instructions for the Fish Ravioli. It was like nothing I had ever seen before - delicate pasta pockets filled with a savory fish and herb filling, swimming in a rich tomato sauce. My mouth watered just thinking about it.

Maria must have noticed my enthusiasm because she chuckled softly and said, "I learned this recipe from an old friend of mine who grew up in Italy. She used to make it for special occasions, and it was always a hit. I thought you might like to give it a try."

And give it a try I did. I spent the entire afternoon in Maria's kitchen, carefully following the recipe step by step. From making the pasta dough from scratch to preparing the fish filling with fresh herbs and spices, every moment was a labor of love. The kitchen was filled with the delightful aroma of garlic, basil, and simmering tomato sauce.

When the time came to assemble the ravioli, I felt a surge of nervous excitement. Would they hold together? Would they taste as delicious as they looked in the cookbook? With Maria's expert guidance, I carefully sealed each ravioli, my hands moving with the precision of a surgeon.

As the ravioli simmered in the sauce, I couldn't help but feel a sense of accomplishment wash over me. The hours of hard work and dedication had paid off, and now I was about to enjoy the fruits of my labor.

When Maria and I finally sat down to eat, the first bite of the Fish Ravioli was like heaven on earth. The delicate pasta melted in my mouth, giving way to the flavorful fish filling that burst with the taste of the sea. The tomato sauce added a touch of sweetness and acidity that perfectly complemented the dish.

Maria smiled at me as I savored each bite, her eyes twinkling with pride. "You did it, my dear," she said. "You mastered the Fish Ravioli. I knew you had it in you."

And from that day on, the recipe for Fish Ravioli became a staple in my own kitchen. I made it for special occasions, just like Maria's friend used to do. Each time I cooked it, I felt a connection to the past, to the traditions and memories that had been passed down through generations.

I often think back to that summer day in Maria's kitchen, when I first laid eyes on the recipe that would become one of my favorites. It reminds me of the joy of cooking, of the power of food to bring people together and create lasting memories.

So here's to Maria, to her old friend in Italy, and to the magic of Fish Ravioli. May it continue to delight and inspire for years to come. And may we always find joy in the simple act of sharing a delicious meal with loved ones.