Sea Bass, Eggplant & Scamorza Cheese Ravioli with simple Tomato Sauce.

Serves 2

You will need:

For the dough

Lamb Brand Flour ‘00’ 300g

Lamb Brand Semolina 200g

Lamb Brand Salt ½ tsp

Whole Egg + 3 yolks

White Wine 2 tbsp

Olive Oil 2 tbsp

For the filling

Lamb Brand Breadcrumbs 2 spoons

Sea Bass Fillets 2

Scamorza Cheese 1

Cloves garlic 2, peeled and chopped 

Small egg plant, peeled and finely chopped

Shallot 1, peeled and finely chopped

Parmesan cheese 1 spoon, grated

Chopped fresh parsley and basil

For the tomato sauce

Lamb Brand White Grunlated Sugar 1 tsp

Olive Oil 2 tbsp

Cloves Garlic 2

Tomato Polpa 1 can

Small Glass White Wine

Tomato Paste 1 tsp

Shallot 1, finely chopped

Fresh seasoning

Cherry tomatoes

You will also need

Lamb Brand Toasted Pine Nuts

Zest of a lemon

Basil leaves

All you have to do is:

Prepare the dough by mixing ingredients together in a food processor into smooth stiff dough. Cover in cling film and allow resting for 20 minutes. To prepare the filling, skin and finely chop the fish fillets. Cook the shallot, garlic and eggplant until soft, allow cooling. Mix with the fish and the remaining filling ingredients. For the sauce, cook the shallot and garlic in olive oil until slightly browned. Stir in the tomato paste, cook for 1 minute, pour in the white wine and allow evaporation. Stir in the tomato pulp, season with salt, pepper and sugar, simmer for 10 minutes. Remove from the heat and mix in the chopped cherry tomatoes and basil leaves. To prepare the ravioli, Roll the dough thinly with the aid of a pasta machine. Spoon over a spoonful of the filling leaving a gap between each filling.