Ristorante “Da Matteo”
Ingredients and quantities

Quantities for 2 people:

For the filling

  • 1 medium-sized sea bass
  • 1 handful grated Parmesan cheese
  • fine salt
  • aromatic herbs (rosemary, wild fennel, sage and bay leaf)
  • 2 tablespoons cow’s milk Ricotta
  • dry white wine (such as Trebbiano)

For the pasta

  • 2 eggs
  • 200g “00” flour

For the sauce

  • 1 knob butter
  • 1 sachet saffron
  • poppy seeds
Accompanying wines:
Ravenna IGT Bianco

Sea bass ravioli

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the filling: clean and fillet the fish. Sauté the fish with a tablespoon of extra-virgin olive oil and the chopped herbs. When it has reached the desired temperature, pour in the dry white wine and reduce. Put the fish in a bowl and crumble it. Add the grated Parmesan and the Ricotta cheese and mix together well.

For the pasta: put the flour on a pastry board and form a well in the centre. Break the eggs into the well and knead to obtain a smooth dough. Roll out the pasta until thin and cut into 20cm-wide strips. Place a little filling on one side of the pasta sheet at regular intervals. Fold the pasta over on itself and using a fluted pasta cutter, cut into small rectangular “cushions”.

Cook the ravioli in boiling salted water for about 5 minutes, taking care not to cook them too much to stop them breaking, then drain. In a large pan, dissolve the saffron with a knob of butter. Add the ravioli and toss for a few seconds, adding poppy s . . . >>>



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