500 gr fresh fish fillet (cod, turbot, halibut, haddock, etc.)
200 gr ricotta cheese
500 gr spinach (blanched and chopped)
½ cup Parmesan cheese (grated)
salt and pepper
600 gr mussels
125 ml white wine
1 small white onion (chopped)
2 cloves garlic (chopped)
4 tbsp. parsley (chopped)
2 tbsp. sage (chopped)
2 tbsp. marjoram (chopped)
½ tbsp. hot pepper flakes
Shape the dough ball, wrap in plastic wrap and leave to rest.
In a 32cm Julienne Granit non-stick frying pan, heat a little olive oil and sauté the fish for a few minutes. Season with salt and pepper to taste. Allow fish to cool.
Mix the cold fish with the spinach, ricotta, parmesan and eggs. Set filling aside.
Divide dough into four pieces. Work one piece of dough at a time, taking care to place a dishcloth over the other 3 pieces. Shape into a rectangle using a rolling pin to facilitate passage through the pasta machine. Roll out a rectangle and flour the dough if it becomes sticky, up to thickness number 2 for the IMPERIA machine or number 6 for the Marcato Atlas machine.
Cut a strip of dough slightly larger than the mold, flour it on one side and lay the floured side over the ravioli mold. This will prevent the dough from sticking to the mold. Press the mold onto the dough, press and remove. Add the filling to each hole and cover with a second layer of dough. Press down with a rolling pin to seal and cut the ravioli.
All that's left to do is turn the tray upside down to remove the ravioli from the molds. Collect the dough scraps to form a new dough ball.
For the sauce, heat a little olive oil in a 32cm Julienne / Granit sauté pan. Sauté the onion, garlic, sage, marjoram and hot pepper for about 2 minutes. Then add the mussels and white wine and cover the pan until the shells open. Add parsley. Add salt and pepper to taste. Shell the mussels, keeping some with the shell for presentation. Set aside.
Boil enough salted water to cook ravioli for 20 seconds. Stir ravioli into sauce very gently (to prevent tearing) and serve.
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