Red Mullet Sauce Ravioli

Bass fish is sautéed in shallots and simmered in white wine and stuffed in freshly made ravioli. Red mullet sauce is spread over the dish to give it a rich and savory flavor. This simple gourmet pasta recipe makes a refreshing appetizer or a light and nutritious meal. Bass and red mullet fish make an ideal combination for a memorable meal. You can also use readymade ravioli pasta, which can be bought in Italian markets or specialty gourmet stores. Make sure to buy the ravioli dough without the stuffing. To make fresh homemade ravioli, it is best if you have a pasta machine so that the dough can be spread very thinly without too much difficulty.

If you don’t have a pasta maker, you can still use a rolling pin to spread the dough. This will take more time and effort to make however, as the pasta need to be very thin before it is cut into disc for stuffing. Thick ravioli dough will be unpleasant and you won’t get to enjoy the delicate flavor of the bass stuffing. If you are using fresh ravioli dough or pasta in the grocery, this will take more time to cook than homemade pasta. You can always check out free video recipes just click on the link.

For better texture and flavor, use semolina flour instead of regular flour. If you can’t find this special flour that is specifically used for making pasta, you can try unbleached all-purpose flour although you will get a more doughy result. Use a wooden table or board for mixing and kneading the flour and eggs. Make a mound out of the floor and place the eggs in the middle. Use fork to gently beat the eggs and then gently fold in the ingredients together. Start with the inner rim and work your way outwards to incorporate the wet and the dry ingredients. Use your hands and your palms to knead the dough until smooth. This recipe is made possible by Gourmandia.ca.

Ingredients
For the dough (pate):
2/3 lb. flour
3 eggs

For the stuffing:
½ shallot
2/3 lb. bass meat
3.5 oz. dry white wine
3.5 oz. cream cheese
0.2 oz. fennel

For the sauce:
1 garlic clove
2/3 lb. fresh red mullet fillets
0.7 oz. olive oil
red mullet fumet (stock)

1. In a saucepan, heat olive oil and sauté the shallots in a saucepan. Sauté the bass pieces until it turns brown on both sides, flipping once. Sprinkle with white wine and boil down until the liquid evaporates. Season with salt and pepper. Add the chopped fennel and allow to cool. Add cream cheese and stir gently.

2. Mix the flour and eggs to make the ravioli and knead until smooth. Spread the dough very thinly with the aid of a pasta machine. Cut the dough into discs of 2 inches each.

3. Place the bass stuffing in the middle of the ravioli and seal. Cook in boiling salt water for about 5 minutes.

4. To make the sauce, boil down the garlic with white wine and some red mullet fumet. Add red mullet cut in small pieces and cook until the sauce is reduced.

5. Place bass ravioli in a dish and pour red mullet sauce over it.