Smell the scent of Sicily and feel the sea on your tastebuds…will be love at first bite with these luscious sea bass ravioli!
FOR THE SFOGLIA
- 200g 00 soft wheat flour
- 200g semola flour (durum wheat flour)
- 4 large free-range eggs
FOR THE FILLING
- 1kg sea bass fillets
- 300g boiled potatoes
- 1 garlic clove
- 40g chives
- 500g cherry tomatoes
- capers berries, a fistful
- 1 garlic clove
- 200g all purpose flour
- 1 aubergine
- 1 lt sunflower oil
- extravirgin olive oil
- fresh basil
RAVIOLI: put potatoes into a large pot. Cover with water and bring to a boil. Cook for 20-30 minutes. Remove the skin and mash in a large bowl. Leave to cool. Finely chop the chives and set aside.
Remove skin and bones from the sea bass fillets and cut the flesh into 1cm cubes.
Heat 4-5 tbsp of olive oil in a large skillet and fry one crushed garlic clove for 2 minutes. Add the fish and a pinch of salt and cook for 9-10 minutes stirring continuosly. Remove from the heat and leave to cool.
Prepare the pasta dough and make the sfoglia as indicated here.
Put the mashed potatoes, fish and chives in the same bowl and stir well to blend all the ingredients.
Drop about 1 to 1 1/2 teaspoonfuls of filling about 4 cm apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a zig-zag edged pastry cutter, or sharp knife. Allow ravioli to dry for one hour before cooking.
SAUCE: cut the aubergine into 1cm slices. Put a layer of aubergines in a strainer and sprinkle with coarse salt then put another layer of aubergines and repeat alternating salt and slices. Leave to rest for 20 minutes then dry well using a clean dish cloth.
Cut the slices into 1cm cubes and roll in the flour.
Put 1litre oil in a 20–23cm frying pan and set over medium heat. When the oil is hot, put in as many aubergine cubes as the pan will hold in a single layer. Stir every 30 seconds and fry until reddish-gold. Remove with a slotted spoon and spread out on a plate lined with kitchen paper. Salt at taste. When you’re finished set aside the aubergines.
Put a large pan of salted water to a boil.
Meanwhile prepare the sauce. Rinse the cherry tomatoes and the caper berries and cut the tomatoes in half. Heat 4-5 tbsp of olive oil in a large skillet and fry one pressed garlic clove for 2-3 minutes. Add the tomatoes, caper berries, basil leaves and cook over a medium heat for 10-15 minutes. Salt at taste. Stir and cook for 5-6 minutes. Add the fried aubergines one minute before turning off the heat and stir. Remove the basil leaves.
Cook ravioli in boiling water for 5-6 minutes then drain and add them to the pan with tomato sauce. Toss the pasta to dress it with the sauce. Drizzle with extravirgin olive oil and sprinkle with pepper. Add some fresh basil leaves and serve.