Ravioli Stuffed with Sea Bream

Are an elegant and refined first course. The thin sheet of egg pasta envelops a rich and sumptuous heart of fish in a delicious embrace, which is expertly flavored in a pan with a fresh and colorful sauce, enriched by the flavors and aromas of summer. Sea bream ravioli is a dish that combines the scents of the sea and the land. The lean meat with a delicate flavor of sea bream harmonizes perfectly with a sauce of small tomatoes, with an intense red color and sweet flavor. Everything is embellished with basil leaves, a typically Mediterranean herb that conquers everyone with its fresh, spicy and slightly pungent scent and taste. Each region of Italy has its own traditional recipes of stuffed pasta, which take different names such as cappelletti, ravioli, tortelli, agnolotti and so on. This pasta shape has won the hearts of Italians and is a pride of our traditional cuisine. Today's dish features sea bream, known by the scientific name of Sparus Aurata and nicknamed "the queen of the sea" for its goodness. It is a bone fish of the sea and brackish waters, of medium-small size, among the most widespread and valuable of the sea. The meat of sea bream is very tasty and low in fat, but rich in proteins, B vitamins and mineral salts. Now let's see what we need to make our Ravioli Stuffed with Sea Bream. Ingredients for the pasta 400 grams of white flour 4 eggs salt Ingredients for the filling 1 Sea Bream salt extra virgin olive oil parsley oregano Ingredients for the dressing 800 grams of cherry tomatoes 1 white onion, finely chopped extra virgin olive oil salt a pinch of sugar a few basil leaves Preparation Let's start by preparing the pasta: put 400 grams of white flour, 4 eggs and a pinch of salt in the planetary mixer. Work for a long time to obtain a smooth and well-blended dough, then cover it with a kitchen towel and let it rest for 30 minutes. In the meantime, we wash and gut the Sea Bream. Put the fish in a baking tray lined with parchment paper, salt and season with a drizzle of extra virgin olive oil and dried oregano. Cover with aluminum foil and bake at 180 degrees for about 15 minutes. Once cooked, remove the bones and put the pulp in a bowl. With the help of a kitchen mixer, reduce the meat to a cream by adding extra virgin olive oil until you get a consistent and smooth cream. Add a grind of pepper and finely chopped fresh parsley. Take the dough, divide it into 4-5 parts and with the help of a pasta machine, roll out fairly thin sheets. On half of the sheets, put a knob of dough, close carefully and with a pastry cutter create our ravioli. Place the ravioli on a tray with semolina flour. Wash and cut the plum tomatoes in half and put them in a pan with oil, finely chopped onion, a pinch of salt, a pinch of sugar and basil leaves. Cook over low heat for 20-25 minutes. Boil our ravioli in plenty of boiling salted water for a couple of minutes, drain them and season them with our sauce, a drizzle of extra virgin olive oil and a few basil leaves.