Ravioli alla Ischitana

By LeeBoruchow

Ravioli from Ischia.

Ingredients

• Filling:
• 4 tablespoons extra-virgin olive oil, plus 4 tablespoons, plus 2 tablespoons
• 2 cloves garlic, thinly sliced
• 1 pound sea bass fillet, or any flavorful, firm fish such as sole, halibut, or grouper, skin and bones removed, flesh cut into 1/2-inch cubes
• 3 tablespoons chopped fresh marjoram leaves, plus 1 tablespoons whole leaves
• 1 large baking potato, boiled, peeled, and riced (equal parts to the fish)
• 1 cup Basic Tomato Sauce

Details

Servings 4

Preparation

Step 1

In a 12 to14-inch saute pan, heat 4 tablespoons oil until smoking. Add the garlic and cook until light golden brown, about 1 minute. Add the fish pieces and saute, stirring constantly, 8 to 9 minutes, until the fish is just cooked through. Remove fish to a mixing bowl and allow to cool. To the mixing bowl, add the marjoram, mashed potato, and 4-6 tablespoons oil and stir to mix well, being certain to break up all of the fish. Season, to taste, with salt and pepper and set aside.

Form ravioli from pasta dough, using the fish-potato mixture as the filling.

Bring 8 quarts of water to boil and add 3 tablespoons salt. Drop the ravioli in and cook 6 to 7 minutes, until tender and fully cooked. Meanwhile, in a 12 to 14-inch saute pan, combine tomato sauce, remaining 2 tablespoons oil and marjoram leaves, and place over heat. Drain the ravioli, reserving cooking water, and add ravioli to the pan with tomato sauce. Toss the pasta to dress it with the sauce, adjust the moisture of the sauce with pasta water, if necessary, and serve immediately.

**OPTIONAL: add 1/4 cup of sliced green olives to tomato sauce