Seabass Stuffed Ravioli with Arugula Sauce

To prepare the seabass stuffed ravioli with arugula sauce, start with the fresh pasta: sift the flour into a bowl, pour the eggs into the center of the flour 1 and start mixing first with a fork and then with your hands 2. Transfer the mixture to a work surface and knead vigorously until you get a smooth, homogeneous dough ball 3. Cover it with plastic wrap and let it rest at room temperature for about 30 minutes, away from drafts.

In the meantime, proceed with the filling: take the seabass fillets and ensure there are no bones, removing them with tweezers if necessary. Sear the seabass fillets in a pan with garlic and oil on the skin side for a couple of minutes 4. Once colored, add salt, flip, and continue cooking on the other side over medium-high heat until cooked through 5. Remove the skin 6 and, if desired, set aside some pieces of fillet to garnish the plates.

Chop the fish with a knife 7 and place it in a mixer with ricotta 8, almonds 9, and oregano.

Flavor with grated lemon zest 10, salt, and pepper. Blend to obtain a smooth cream, then let it cool 11 and transfer to a piping bag. Take the fresh pasta, divide it into two equal parts with a dough scraper and cover one part with plastic wrap so it doesn't dry out 12.

Work the other part of the dough by rolling it out with a pasta machine 13 to a thickness of about 1/32 inch (up to number 8 on the machine). You will get a long sheet to be divided into two equal parts. Sprinkle the ravioli mold with flour, then take one of the two sheets (cover the other sheet with plastic wrap to prevent it from drying out), roll it slightly with a rolling pin so that it has the same width as the mold, then lay it on the mold and gently press down to create the indentations 14. Fill the pasta with the filling 15, being careful not to overdo it to avoid them bursting during cooking.

Brush the edges with water to help the pasta adhere better, then cover with the second sheet 16 and press with your fingers to seal 17. Finally, roll the rolling pin over the mold to further seal the two pasta sheets 18.

Gently remove the excess pasta, then flip the mold to release the ravioli 19 and transfer them to a tray lined with parchment paper or a cloth dusted with flour 20. Prepare the sauce: in a mixer, combine cleaned arugula, almonds, oil, and salt 21.

Blend until you get a sauce 22. Cook the ravioli for about two minutes in boiling salted water 23, then drain them into a pan 24.

Add some cooking water 25 and, off the heat, also add the sauce 26. Mix well and serve the seabass stuffed ravioli with arugula sauce, accompanied by the reserved fish fillets 27.