Seabass Ravioli from Ischia---Ravioli All' Ischitana

By Food Network (47,746 recipes)
Seabass Ravioli from Ischia---Ravioli All' Ischitana


  • 1 cup basic tomato sauce, recipe follows
  • 1 large Idaho potato, boiled, peeled and mashed
  • 1 pound sea bass fillet, or any flavorful, firm fish such as sole, halibut, or grouper, skin and bones removed, flesh cut into 1/2-inch cubes
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 1/2 medium carrot, finely shredded
  • 1/2 teaspoon extra-virgin olive oil
  • 1/4 cup extra virgin olive oil
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • 2 cloves garlic, thinly sliced
  • 3 1/2 cups flour, plus 1/2 cup for dusting the work surface
  • 3 tablespoons chopped fresh marjoram leaves, plus 3 tablespoons whole leaves
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 4 eggs
  • 4 garlic cloves, peeled and thinly sliced
  • 4 tablespoons plus 6 tablespoons extra-virgin olive oil
  • Salt, to taste

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  • Prep Time
  • Cook Time
  • Yield
  • 8 servings


Read the preparation instructions at Food Network


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