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🍽️ Fish Ravioli with Mussel Sauce

868 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp olive oil
• salt
• 250 g fish fillet (e.g. zander or sole)
• 20 ml Noilly Prat
• 200 ml whipping cream
• salt
• white pepper
• 500 g mussels
• 1 zucchini
• 2 garlic cloves
• 4 tbsp olive oil
• 150 g cocktail tomatoes
• 100 ml white wine
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Put flour, eggs, oil, and one teaspoon of salt into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Add a little water or flour if needed to reach the right consistency.
4. 4. Shape the dough into a ball.
5. 5. Let the dough rest covered for about 30 minutes.
6. 6. Dice the well-chilled fish roughly.
7. 7. Put the fish, Noilly Prat (a dry vermouth wine), and some cream into a blender.
8. 8. Blend the mixture until smooth.
9. 9. Pour in more cream gradually until a smooth and glossy mass forms.
10. 10. Season the filling with salt and pepper.
11. 11. Fill the paste into a piping bag with a plain nozzle.
12. 12. Knead the dough briefly again.
13. 13. Roll out the dough to the thickness of a knife back using a pasta machine or rolling pin.
14. 14. Lay half of the dough flat.
15. 15. Place hazelnut-sized dots of filling on the dough at intervals of about 3 centimeters.
16. 16. Cover the filling with the remaining dough.
17. 17. Press the dough firmly around the filling.
18. 18. Cut square dough pockets using a pastry wheel.
19. 19. Cook the ravioli in bubbling salted water for 4 to 5 minutes.
20. 20. Wash the mussels thoroughly.
21. 21. Discard any mussels that are already open.
22. 22. Wash the zucchini and cut it into cubes.
23. 23. Peel the garlic cloves and chop them finely.
24. 24. Sauté the garlic and zucchini cubes in hot oil for 1 to 2 minutes.
25. 25. Add the mussels and the halved tomatoes.
26. 26. Deglaze the mixture with wine.
27. 27. Bring the sauce to a boil.
28. 28. Simmer the mussels covered for about 5 minutes until they open.
29. 29. Add the drained ravioli and the parsley to the sauce.
30. 30. Season the sauce with salt and pepper.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 868
• Protein: 45 g · Fett/Fat: 37 g · Carbs: 82 g