Free-Form Ravioli with Sea Bass

Food Network Canada
6 servings





cup all purpose flour
tsp salt
bunch parsley, leaves, only, blanched

Sea Bass

lb(s) sea bass
juice of one lemon
tsp salt
Tbsp olive oil
Tbsp butter
garlic, cloves, chopped
Tbsp chopped fresh marjoram
salt and pepper, to taste
bunch watercress, washed and stemmed

Tomato Sauce

2 790
mL cans whole tomato, pureed
garlic, cloves, chopped
cup unsalted butter
salt and pepper, to taste
tsp chopped fresh marjoram
bay leaf


Step 1

Fit a stand mixer with a dough hook. Put flour and salt in bowl.

Step 2

With mixer on low speed add 1 egg yolk at a time until all egg yolks are incorporated.

Step 3

Continue to mix for 3 to 4 minutes until the dough starts to come together. Remove dough from bowl and knead on a lightly floured surface to form a ball. Cover and let rest for 1 hour.

Step 4

Cut dough into 6 equal pieces.

Step 5

Set a pasta roller at thickest setting and feed dough through rollers. Reduce the pasta setting by one mark and pass through again. Reduce setting by one mark for each pass through until dough is passed through thinnest setting. Pasta will measure the width of pasta machine and will be quite long.

Step 6

On half of one pasta sheet, evenly space out three or four blanched parsley leaves. Fold dough in half over parsley leaves. With the rollers set at the thinnest setting pass pasta sheet through rollers. Cut finished pasta sheet into squares with a piece of parsley in the centre of each piece.

Step 7

Repeat this for each of the 6 pieces of dough. You will end up with 18 to 24 squares.

Step 8

To cook the pasta bring salted water to a boil in a large saucepan. Cook 3 or 4 pasta squares in the water at a time for about 4 minutes or until al dente.

Step 9

Coat a medium sized skillet with olive oil and heat slightly. Remove pasta from water and place squares in the skillet to keep warm. Cover each square with a little olive oil so they don’t stick together.

Step 10

Place the sea bass in a bowl and pour the salt and lemon juice over it. Cover and refrigerate it for 30 minutes.

Step 11

Preheat oven to 350 degrees F.

Step 12

Remove sea bass from marinade. In an ovenproof skillet sauté sea bass on both sides in 1 tbsp. oil.

Step 13

Place in oven for 10 to 12 minutes.

Step 14

Take the sea bass out of the pan and add butter and garlic. Sauté for 1 minute.

Step 15

Add fresh marjoram, seasonings and watercress and cook until watercress is wilted.

Step 16

Add sea bass back to pan and mix well. Sea bass will break into pieces as you mix.

Step 17

Melt butter over medium heat in a medium saucepan. Add garlic and cook 1 to 2 minutes.

Step 18

Add bay leaves, marjoram and pureed tomatoes. Bring to a boil. Immediately turn heat down and simmer for about 1 hour. Season with salt and freshly cracked black pepper.

Step 19

Place first pasta square in centre of bowl.

Step 20

Drizzle on a spoonful of sauce.

Step 21

Place a bit of the fish and watercress mixture on top of sauce.

Step 22

Add another pasta square, another spoonful of sauce, more fish, another square of pasta and finally a little more sauce.

Step 23

Garnish with a sprig of marjoram. Serve immediately.

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