Free-Form Ravioli with Sea Bass

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

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

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.

Cut dough into 6 equal pieces.

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.

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.

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

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.

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.

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

Preheat oven to 350 degrees F.

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

Place in oven for 10 to 12 minutes.

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

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

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

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

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.

Place first pasta square in centre of bowl.

Drizzle on a spoonful of sauce.

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

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

Garnish with a sprig of marjoram. Serve immediately.