Homemade Branzino Ravioli with Herb Butter Sauce

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 pound (450g) fresh branzino fillets, skin removed 1 pound (450g) fresh branzino fillets, skin removed
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh basil, finely chopped 2 tablespoons fresh basil, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• For the herb butter sauce: For the herb butter sauce:
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 22g (Saturated Fat: 12g)
• Carbohydrates: 40g (Sugars: 1g)
• Protein: 24g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Create a well in the center and crack the eggs into it. Whisk the eggs with a fork, gradually incorporating the flour until a dough forms. If the dough is too dry, add water, a tablespoon at a time, until it comes together.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
3. 3.
   Meanwhile, prepare the filling. In a food processor, combine the branzino fillets, parsley, basil, thyme, lemon zest, salt, and pepper. Pulse until the mixture is well combined and forms a smooth paste. Transfer the filling to a bowl and set aside.
4. 4.
   Roll out the pasta dough using a pasta machine or a rolling pin until it is thin and translucent. Cut the dough into squares or circles, depending on your preference.
5. 5.
   Place a small amount of the branzino filling in the center of each pasta square or circle. Brush the edges of the pasta with water and fold it over to create a pocket, sealing the edges tightly.
6. 6.
   In a large pot of salted boiling water, cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove them from the water using a slotted spoon and set aside.
7. 7.
   In a separate saucepan, melt the butter for the herb butter sauce over medium heat. Add the parsley, basil, thyme, lemon juice, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the herbs are fragrant and the butter is infused with their flavors.
8. 8.
   To serve, place the cooked ravioli on a plate and drizzle the herb butter sauce over them. Garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Branzino fillets — Ensure that the branzino fillets are fresh and of high quality. If branzino is not available, you can substitute it with other white fish fillets such as sea bass or halibut.
• Fresh herbs — Use fresh herbs for the best flavor. If you don't have access to fresh herbs, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To save time, you can prepare the pasta dough and filling in advance and refrigerate them separately until ready to use.
• If you prefer a lighter sauce, you can reduce the amount of butter and substitute it with olive oil.
• Serve the ravioli immediately after cooking to ensure they are at their best texture.

Serving advice

Serve the Homemade Branzino Ravioli hot, garnished with additional fresh herbs for a pop of color. Pair it with a side salad or steamed vegetables to complete the meal.

Presentation advice

Arrange the cooked ravioli on a plate in a visually appealing pattern, drizzle the herb butter sauce over them, and sprinkle some fresh herbs on top for an elegant touch. Serve on white or colorful plates to enhance the visual appeal.