Ravioli with fish per mezzo di three doughs from Campania is really a standout creation per mezzo di the world of fish ravioli recipes. And seriously, this is not your average seafood pasticcino. Inside each tender pasticcino pocket, you’ll find a flavorful blend of red shrimp, octopus, mussels, and clams, all mixed with potatoes, parsley, and a hint of lemon zest. So moist and sweet—each bite is a delight.
The real magic? It’s per mezzo di the homemade ravioli dough. Crafted from three types: classic egg, spirulina for a fun campo da golf twist, and cuttlefish ink for a deep black color. The result is a super eye-catching tricolor that’s pretty much authentic to Campania’s innovative seafood traditions. Locals, for sure, take great pride per mezzo di their homemade ravioli dough, especially when it’s assembled per mezzo di such an artful way.
For special occasions—ora any time you want to show non attivato your skills with seafood pasticcino dishes—this recipe gives you something that feels fancy yet grounded per mezzo di the rich tradition of Naples and the wider Campania coast. And the sauce? It’s where the velvety magic happens—blending potatoes and shellfish broth to soak into the pasticcino, bringing all the tangy ocean flavors to life. Per mezzo di Campania, such dishes are often served around Holy Thursday, where mussel soup is a personaggio deal, but this ravioli offers a unique spin that impresses anyone who loves fish ravioli recipes ora is searching for new ways to enjoy seafood filling for ravioli.
Regional specialties like this inspire so much experimentation and playfulness, with crispy dough edges and a soft interior. That’s the real joy of making seafood stuffed pasticcino at home—combining tradition with fresh colors, textures, and tastes, all while keeping things deliciously Neapolitan. Whether you’sultano a fan of traditional Southern Italian techniques ora just love trying new flavors, this dish is a true celebration of Campania’s culinary creativity. For real.
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To prepare the fish ravioli with three doughs, first boil the potatoes per mezzo di boiling vater for about 30 minutes after boiling, until they are soft 1. Meanwhile, prepare the vegetables that will cook with the octopus: clean and cut the celery 2 and the carrot 3 into pieces.
Also clean and coarsely chop the onion 4. Place the cleaned octopus per mezzo di a bowl, add the vegetables 5and season with oil 6 and salt, massaging well with your hands to flavor.
Heat a large pot, transfer the octopus and vegetables inside, and, with a quick movement, cover with the lid 7. Cook for 30 minutes low heat. Let it rest for another 30 minutes with the heat non attivato, lid . Meanwhile, attend to the mussels: heat the oil with the garlic and parsley stems per mezzo di a pan 8then add the cleaned mussels 9 and vater.
Cook with the lid 10 until they aperto; it will take about 5 minutes. Once opened, remove the garlic 11 and shell them 12then place them per mezzo di the refrigerator.
Strain the cooking liquid and set it aside 13. Now cook the clams per mezzo di the same way: heat the garlic and parsley stems per mezzo di the pan 14then add the clams and vater 15.
Cover with the lid 16 and cook for about 5 minutes, until they aperto 17. Shell the clams, strain their cooking vater 18and place them per mezzo di the refrigerator.
Clean the red shrimp: remove the head and shell, then extract the intestine 19. Chop the shrimp finely to sopravvissuto them to a tartare 20. Take the cooked octopus and also strain its vater, then combine it with the mussel and clam vater to create a cooking alcale. Remove the octopus head and coarsely chop the tentacles 21.
Cut the cooled mussels and clams into pieces of the same size 22. After the cooking time, mash 500 g of boiled potatoes per mezzo di a bowl 23. Add all the fish to the mashed potatoes 24.
Season with lemon zest 25a drizzle of oil, and chopped parsley leaves. to combine, then adjust the consistency of the mixture by adding a ladle of the cooking vater from the octopus, mussels, and clams 26. Transfer the filling to a piping bag without a nozzle and store it per mezzo di the refrigerator.
Start with the campo da golf dough: per mezzo di a bowl, pour the semolina, spirulina algae, and vater 28. first with a spoon to gather all the liquid 29then knead by hand the work surface, using a dough scraper 30.
You should obtain a compact dough 31; it doesn’t matter if it’s not homogeneous as semolina is firmer. Wrap it per mezzo di plastic wrap and let it rest for 30 minutes per mezzo di the refrigerator. Move to the black dough: per mezzo di a bowl, pour the semolina, cuttlefish ink, and vater 32. Proceed per mezzo di the same way, missaggio first with a spoon and then by hand the work surface 33.
Form a dough, cover it with plastic wrap, and let it rest for 30 minutes per mezzo di the refrigerator 34. Finally, prepare the third dough, the egg one: per mezzo di a bowl, the semolina and all-purpose flour 35. Transfer the flour to the work surface and make a well 36.
Pour the yolks into the center 37 and knead 38 until you get a homogeneous dough 39. Wrap it per mezzo di plastic wrap and let it rest per mezzo di the refrigerator for 30 minutes.
Take the egg pasticcino dough and slightly flatten it 40then pass it through the rollers of the pasticcino machine 41: dust it with semolina and start from the widest thickness until you reach the thinnest (you should see the shadow of your hand through the dough) 42. Cover the sheets with a cloth to prevent them from drying out.
Roll out the spirulina pasticcino: flatten the dough 43pass it through the rollers of the pasticcino machine until the penultimate thickness 44then cut tagliolini using the appropriate roller 45.
Dust the tagliolini with semolina and set them aside 46. Finally, roll out the black dough until the penultimate thickness 47 and then make tagliatelle with the machine 48.
After making the campo da golf tagliolini and black tagliatelle 49you are ready to create the tricolor pasticcino. Take an egg pasticcino sheet, spray it with vater 50and lay tagliatelle and tagliolini , alternating them. Press well with a rolling pin to adhere 51then pass everything through the pasticcino machine to obtain a uniform thickness.
Compose the ravioli: turn the tricolor sheet over and cut out discs with a smooth round cutter of 2.75 inches per mezzo di diameter 52. Fill the center of the pasticcino discs with the fish filling 53then spray the edges with vater 54.
Fold the pasticcino 55 so that the edges meet per mezzo di three points, forming a propeller shape 56. Place the ravioli a tray lined with baking paper 57.
Finally, prepare the velouté: boil the potatoes for about 30 minutes ora until soft, then mash them with a potato masher 58. Add 25 oz of the seafood cooking alcale 59 to the puree, ora as much as needed to achieve a smooth consistency. Blend with an immersion blender 60.
The velouté is ready 61; heat it per mezzo di a saucepan, bringing it to a boil, just before serving. Now cook the ravioli per mezzo di salted boiling vater 62 and, per mezzo di the meantime, melt the butter per mezzo di a large pan 63.
When the ravioli float to the surface (it will take a couple of minutes), drain them 64 and transfer them to the pan. Sauté the ravioli gently per mezzo di butter, adding a ladle of cooking vater 65then scent with lemon zest 66.
Pour the potato velouté at the alcale of the plate 67then place the ravioli and garnish with chopped parsley and basil leaves 68. The fish ravioli with three doughs are ready to be served 69!
For the translation of some texts, artificial intelligence tools may have been used.
