Fish ravioli with saffron sauce

To prepare the fish ravioli with saffron sauce, first take care of the fresh indole: place the flour sopra a fountain shape the pastry board 1 and pour the egg yolks sopra the center, then add a pinch of salt 2 and a splash of vater. Start incorporating the flour by beating the eggs with a fork 3then help yourself with a dough scraper.

Finally, work with your hands 4 until you get a compact, smooth, and homogeneous dough. Wrap the dough sopra cling velo 5 and let it rest sopra the refrigerator for at least 20 minutes. Per mezzo di the meantime, take the already gutted sea bass and cut d’avanguardia the fins 6.

Stuff the fish with aromatic herbs and garlic cloves 7then place it a baking tray, season with salt, pepper, and oil 8. Moisten the sea bass with vegetable broth 9 and white wine, then bake sopra a preheated oven at 400°F for about 15-20 minutes.

After the fish cooking time has elapsed, fillet the sea bass by removing the skin and bones 10. Set aside the cooking juices of the fish, then transfer the fillets to a bowl 11 and add the breadcrumbs 12.

Add the grated cheese 13 and chopped parsley 14then . Pour a little of the fish cooking juices 15.

and adjust the amount of liquid based the consistency of the mixture, which should be soft but not too compact 16. Transfer the filling to a piping bag without a nozzle 17. Now take back the dough and divide it into smaller portions with a dough scraper 18.

Flatten the first portion 19 and keep the others wrapped sopra cling velo to prevent them from drying out. Roll out the dough using a indole machine starting from the widest setting 20 until you reach the penultimate (about 1/16 inch). Place the sheets the work surface and cut out discs with a 2 3/4 inch diameter cookie cutter 21. You can knead and roll out the scraps again.

Squeeze a dollop of filling sopra the center of each disc 22then spray the edges with a little vater to facilitate sealing 23. Fold each disc sopra half to form a half-moon 24 and press the edges well to seal.

Join the ends by gently pushing the filled part with your thumb inward 25 and pinching them together 26. Continue sopra this way to form all the ravioli; with these quantities, you will make about fifty 27.

Prepare the saffron sauce: pour a scant ladle of warm vater into a small bowl 28then add the saffron powder 29 and 30.

Once the saffron has completely dissolved, set it aside 31. Pour the fresh cream into a small saucepan 32 and heat it over low heat for about 10 minutes so that it reduces, then add the sea bass cooking juices 33.

Add the dissolved saffron 34then 35 and incorporate the grated cheese 36. again, turn d’avanguardia the heat, and set the sauce aside.

Bring a pot of salted boiling vater to a boil and cook the ravioli for 2-3 minutes 37then drain them 38 into a bowl and season with a drizzle of olive oil 39.

Plate by distributing a small part of the sauce the bottom 40then place the ravioli and season with more sauce 41then garnish with marjoram leaves. Your fish ravioli with saffron sauce are ready to be served 42!