tagAlt.Sea Bass filled Ravioli with Pumpkin Sauce Crispy Leeks

Ravioli Stuffed with Sea Bass, Served with Pumpkin Cream and Crispy Leeks

Elegant hand-rolled ravioli filled with sea bass, complemented by velvety pumpkin sauce and golden-fried leeks—a harmonious union of flavors and textures.
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    • ( Scored 5 on 1 reviews )

tania:

This was an epic dinner dish - took a while to get all the steps flowing and moving along, but it was so totally worth the work in the end. Elegant e...

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tagAlt.Sea Bass filled Ravioli with Pumpkin Sauce Crispy Leeks

Among winter's culinary treasures, pumpkin stands out as an ingredient bursting with character and history. In Italian cuisine, it’s celebrated not only for its delicate sweetness but also for its versatility in sauces and fillings. This refined ravioli recipe harmonizes the delicate flavors of fresh sea bass with the comforting, earthy notes of pumpkin, all elevated by the irresistible crunch of crispy leeks.

Making your own fresh pasta dough is a rewarding process rooted in tradition, requiring little more than patience and high-quality ingredients. While the dough rests, you can prepare the rich fish filling and aromatic sauce—making the most of your time in the kitchen. The end result is a sophisticated pasta dish that expertly balances soft, tender ravioli, creamy pumpkin sauce, and a crispy topping.

The interplay of textures and flavors in this dish is sure to impress both guests and family alike. Each bite offers a medley of smooth, creamy, and crunchy sensations, with a subtle tang from the aromatized olive oil. This recipe pays homage to classic Italian flavors while offering a modern twist—guaranteed to become a new favorite at your table.

Ingredients

for 2 servings

Crisped Leeks topping for Sea Bass Ravioli and Pumpkin

  • Rice flour 1 cup
  • Peanut oil as needed
  • Leeks 1

Pumpkin Dressing for Sea Bass Ravioli

  • Pumpkin 400 grams
  • Rosemary (Branch) as needed
  • Sage (Leaves) as needed
  • Thyme (Stalk) as needed
  • Salt as needed
  • Black Pepper as needed
  • Extra-virgin olive oil as needed

Homemade Ravioli Dough for Sea Bass Ravioli with Pumpkin Sauce

  • Egg (Medium Yellow) 2
  • Semola flour 200 grams

Sea bass-Filled Ravioli filling with Pumpkin Sauce

  • Sea bass 1
  • Rosemary (Branch) as needed
  • Thyme (Stalk) as needed
  • Sage (Leaves) as needed
  • Parsley (Stem) as needed

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Preparation

for 2 servings

Step

1

Of 7

Crafting the Homemade Ravioli Dough

On a wooden board, sift your flour to create a soft mound. Form a well in the center and crack the eggs into it one by one. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges into the mixture. Continue blending until all the flour is absorbed and a dough begins to form.

Switch to using your hands to knead the dough, pressing it with the heel of your palm until it becomes elastic and smooth. Shape into a round ball, place it on a plate, and cover tightly with a damp cloth or plastic wrap. Allow the dough to rest in a cool area for at least 30 minutes to relax the gluten—this step is key for a supple, easy-to-roll pasta.

Step

2

Of 7

Preparing and Roasting the Sea Bass Filling

Preheat your oven to 180°C (356°F). Rinse the sea bass under cold water, ensuring all internal organs and scales are removed. To save time, opt for a pre-cleaned fish from your fishmonger if possible.

Stuff the cleaned cavity of the sea bass with a sprig of rosemary, two sage leaves, and a sprig of thyme. Sprinkle with a pinch of salt. Place the fish on a roasting tray, cover with aluminum foil, and bake for 20-25 minutes until tender and fragrant.

Once roasted, carefully remove the bones and skin from the sea bass flesh. Transfer to a bowl, add chopped parsley, and mash together, gradually drizzling in extra-virgin olive oil until a cohesive, creamy mixture forms. Season to taste with salt and white pepper. This aromatic filling is now ready for your ravioli.

Step

3

Of 7

Creating the Creamy Pumpkin Sauce

Finely grate the pumpkin using a cheese grater.

In a medium sauté pan, warm a tablespoon of extra-virgin olive oil. Add the grated pumpkin and half a glass of water at room temperature. Season lightly with salt.

Simmer on medium heat, stirring occasionally, until the water evaporates and the pumpkin becomes soft and creamy. Taste and adjust the seasoning if necessary. Remove from heat and set aside; this sauce will provide a luxurious base for your ravioli.

Step

4

Of 7

Infusing Olive Oil with Herbs for the Sauce

In a small saucepan, gently heat some extra-virgin olive oil with a sprig of rosemary, two sage leaves, and a sprig of thyme. Allow the herbs to infuse the oil as they sizzle slightly, but be careful not to let them burn.

Remove from heat, leaving the herbs in the oil to continue steeping. Let this aromatic oil rest until you are ready to assemble and serve your dish; it will lend a subtle herbal note to the final presentation.

Step

5

Of 7

Shaping and Filling the Sea Bass Ravioli

Divide the rested pasta dough into manageable portions. Take one piece and roll it out with a rolling pin (or use a pasta machine) until you achieve a thin, even sheet.

Lightly dust your work surface and tools with flour to prevent sticking, but use only as much as necessary to avoid drying out the dough. Repeat the process with another dough portion, aiming for sheets of similar size.

Place small mounds (about a teaspoon) of sea bass filling at intervals along one sheet of dough. Cover with the second sheet, pressing around each mound to seal and eliminate air pockets. Use your fingers and a fork to firmly crimp the edges. Cut into individual ravioli with a pasta wheel. Arrange the ravioli on a tray lightly dusted with semolina to prevent sticking while you prepare the remaining components.

Step

6

Of 7

Frying the Crunchy Leeks and Cooking the Ravioli

Bring a large pot of salted water to a boil. Meanwhile, strain the infused olive oil and discard the spent herbs.

Thinly slice the leek and coat the rings with rice flour. In a small, deep saucepan, heat vegetable oil to frying temperature. Add the floured leeks and fry until they turn golden and crisp. Remove and drain on paper towels, seasoning immediately with salt.

Drop the prepared ravioli into the boiling water. While they cook, gently reheat the pumpkin sauce. When the ravioli rise to the surface, lift them out with a slotted spoon and toss them in the warm pumpkin sauce. Finish with a drizzle of the strained, herb-infused oil to add aroma and gloss.

Step

7

Of 7

Plating and Presentation

Arrange the sauced ravioli on a pre-warmed serving platter. Top with a generous handful of crispy leeks, a final drizzle of aromatic olive oil, and a light dusting of white pepper. Serve immediately to enjoy the perfect combination of textures and flavors at their peak.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

tania Saturday 5th of September 2020

5 stars and beyond

This was an epic dinner dish - took a while to get all the steps flowing and moving along, but it was so totally worth the work in the end. Elegant enough to impress my guests but also tasty enough to be completely swept away from all the plates, and addictive enough to be requested by all guests for another round. I tripled the recipe for 6 guests and served with another seafood based main dish, and it was a dinner dish for the ages. Can't wait to make it again.

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