2 hours and 20 minutes
Not only is Pinot Bianco the accompanying wine for this recipe, it is also its fundamental ingredient; perfect for enhancing the elegant flavours of this first course fish dish.
Ingredients for 4
800 g sea bass
500 g flour
250 g ricotta
50 g spinach
30 g butter
5 eggs – 4 shallots
onion – bay leaves
Pinot Bianco wine
extra-virgin olive oil
salt – pepper
To make the pasta, mix the flour with the eggs, adding 1 spoon of extra-virgin olive oil and a generous pinch of salt. Knead to give a smooth dough. Cover and rest in the fridge for an hour.
Clean the shallots, slice and soften in a pan with a glass of oil. Add half a bottle of Pinot Bianco, reduce and add half a litre of fish stock, the butter and half a litre of cream. Continue cooking until the sauce is reduced to a quarter of its original volume, then filter and keep warm.
Fillet the fish and cook for 20 minutes in plenty of salted water with half an onion and a couple of bay leaves. Drain the fish fillets, cool and check for bones.
Cut the fish into small pieces and mix with the ricotta, adding oil, salt and pepper to give a smooth ravioli filling.
Dust the worktop with flour and roll out the dough to give two 1 mm-thick sheets of pasta. Dot the first sheet with walnut-sized amounts of filling, 4-5 cm apart. Brush the edges of the pasta and the spaces between the fillings with a little water, lay the other sheet on top and press well between one raviolo and another to eliminate excess air. Cut out the ravioli with a pastry wheel or a round pastry cutter.
Dry the spinach leaves in a non-stick frying pan with a drizzle of oil until crunchy. Put to dry on kitchen paper.
Boil the ravioli in plenty of salted water, drain with a slotted spoon and serve with the Pinot Bianco sauce and spinach leaves.