Ravioli with Sea bass

In our family are ravioli very popular. And this time, I made them according the recipe of Njam.tv. BLESSED! And actually, if you’ll make them as part of three-frying, you’ll get an original appetizer 😉

Preparation time ca.60 minutes



  • 200 g sea bass fillet
  • 1 celery stalk, finely chopped
  • 1 carrot, finely diced
  • 1 mini zucchini, diced small
  • 2 tbsp olijfolie
  • 2 tbsp fijngesneden bladpeterselie
  • 2 tbsp basil
  • 1 tbsp bread-crumbs
  • 2 tbsp ground Grana Padano cheese


  • 200 g cherry tomatoes, halved
  • 2 cloves garlic, crushed
  • 10 black olives, chopped
  • 2 anchovies, chopped
  • basil
  • olive oil
  • salt & pepper


Make the pasta dough as described in the recipe in the link and let it rest in the fridge for 15-60 minutes.

Cut, for the filling, the sea bass into cubes. Bake for a few minutes in a little olive oil over low heat. Season with salt and pepper. Add the celery, carrot and zucchini. Fry for a few minutes and stir in the parsley and basil finally through. Let cool and mix with the blender but not butter! The filling must have sufficient structure. Stir in the breadcrumbs and Grana Padano cheese into the mixture.

Bake for the sauce, tomatoes and garlic in olive oil. Season with salt and pepper. Add some basil. Add the olives and anchovies and cook another 5 minutes simmer.

Make the ravioli pasta and cook for 3 minutes in salted boiling water with a dash of olive oil.

Spread the sauce over two heated decks and place the ravioli on it. Spoon an extra spoon sauce over. Finish with a drizzle of olive oil and a twist of pepper mill and a basil leaf.

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