| Prep: 60 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 15g | 6g | 50g |
| sugars | fibre | protein | salt |
| 3g | 3g | 35g | 1.2g |
Why I Love Italian Fish Ravioli
The marriage of Italian and Japanese cuisine might seem unusual to some, but for me, it’s a delightful exploration of two rich traditions that I enjoy. Case in point, one of my favorite dishes to make: Fish Ravioli. On the surface, it’s an emblematic Italian dish, but nestled within each silken pasta pocket is filling inspired by the simplicity and lightness of Japanese cuisine, which is where my roots lie. The result is a plate of fish ravioli that truly embodies my culinary journey.
An Unexpected Fusion
I’ve always embraced my dual heritage in the kitchen and often find myself entwining flavors of the Pacific Northwest with echoes of my Japanese upbringing. The Pacific Northwest, known for its bounty of rich and succulent seafood, is an excellent match for Japan’s delicate and light culinary approach, especially when it comes to fish-based dishes.
This fish ravioli, therefore, is not just an Italian recipe, but also a tribute to the appreciation that both Italy and Japan harbor for fresh, high-quality fish. With every bite, you experience the perfect balance of the hearty Italian pasta interlaced with the aromatic fish filling reminiscent of Japanese simplicity.
Inspiration Behind the Dish
Interestingly, I remember coming across a recipe in a book by the brilliant Italian chef, Giorgio Locatelli, years before I embarked on this path myself. His passion for rustic, homestyle Italian dishes deeply resonated with me and later, I started to think about how I could fuse this with my ancestry. This fish ravioli is my take on the global kitchen, and while it does not directly trace its origin to a specific dish by chef Locatelli, it certainly is influenced by the ethos of his cooking.
Pairs Well With
Traditionally, this fish ravioli goes beautifully with a crisp, light white wine, which accentuates the freshness of the fish while balancing the richness of the pasta. Additionally, an arugula salad dressed with lemon vinaigrette serves as an excellent counterpoint to the dish. And if you’re in the mood to keep the Italian-Japanese theme going, why not throw in some Japanese-style Seaweed Salad? Its unique contrast of textures can make a delightful companion to the fish ravioli.
With each recipe I create and share, my ultimate goal is to bring a piece of my culinary voyage to your table. And with this fish ravioli, I believe I’m doing just that.
What You’ll Need
- For the Pasta:
- 2 1/2 cups all-purpose flour
- 4 large eggs
- For the Filling:
- 1 pound white fish fillets
- 1/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1 teaspoon lemon zest
- A pinch of salt and pepper
- For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups canned diced tomatoes
- 1/4 cup fresh basil, chopped
- A pinch of salt and pepper
Method
Step One
Start by making the pasta. Mix the all-purpose flour and eggs in a large bowl until well combined. Knead the dough on a floured surface until smooth and elastic, then let it rest covered for 30 minutes.
Step Two
While the dough is resting, prepare the filling. Boil the white fish fillets until fully cooked, then drain and let cool. Once cooled, mix the fish with the Parmesan cheese, ricotta cheese, lemon zest, and a pinch of salt and pepper. Set this mixture aside.
Step Three
After the dough has rested, roll it out into a thin sheet. Cut out circles using a cookie cutter or a glass. Place a spoonful of the fish filling in the center of each circle, then fold the dough over the filling, pressing the edges to seal. Repeat with the remaining dough and filling.
Step Four
Now we’re ready to cook the ravioli. Bring a large pot of salted water to a boil, then add the ravioli. Cook until they float to the top, about 3-4 minutes, then drain.
Step Five
Meanwhile, make the sauce. Heat the olive oil in a pan over medium heat, then add the minced garlic and cook until fragrant. Add the dry white wine, diced tomatoes, and fresh basil. Season with a pinch of salt and pepper, then let simmer for 10-15 minutes until the sauce has thickened.
Step Six
Finally, serve the ravioli with the sauce poured over the top. Enjoy your homemade fish ravioli!
