Handmade Ravioli with Bontio Bolognese Filling

The classic Bolognese is of course an excellent dish. However, I always try to redefine a recipe and create something new.

Since I live by the sea anyway, it would be a shame not to have tried the whole thing with fish.

That's why I chose a fish that closely resembles the structure of the meat. Tuna, bonito or swordfish. All are good options.

My choice was easy because that day only the bonito was caught.

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Ingredients

Filling

200g Bontio fish 2 onions 1 carrot 1 celery 4 tomatoes 1 can strained tomatoes 1 tbsp. tomato paste

2 cloves garlic 1/2 bunch thyme 1/2 bunch Basil 50 ml Oliveoil 50 ml Redwine Salt / Pepper

Dough

• 300g flour

• 3 eggs

• 1 tablespoon olive oil

• 1 pinch of salt

Instructions

First we start with the bonito bolognese, because it is allowed to simmer for some time. Start by dicing the onions, garlic and carrots. Put them in a saucepan, sauté them on low heat in olive oil until translucent.

When the onions are translucent, add the bonito, chopped as small as possible. When the bonito is cooked through, deglaze it with half a glass of red wine.

After that, we chop the tomatoes and add them to the pot together with the strained tomatoes.

Then we add some of the herbs and let it simmer for about 1 hour.

After we have prepared the dough we add the rest of the herbs.

The dough

With the flour we make a hole in the middle. Then we add the egg, olive oil and a pinch of salt, while we stir the mixture and add the flour little by little.

Knead until we have a homogeneous dough.

Let it stand for about 10 to 15 minutes, so that it can draw.

Then roll the pasta dough into several sheets and pass the dough through a pasta press. Next, spread small and heaps of the bonito bolognese filling on the pasta dough sheet.

On the heaped pasta plate we give now another on it and close the ravioli circle :D. With the help of a grooved disc divide the respective heaps with the two, enclose and close.

The wonderful ravioli come for two minutes in boiling water and ready.

Resumé

A glass of wine, homemade ravioli, with relaxed jazz playing.... ahhh what a dream. Dare to try the homemade pasta and enjoy your success.

Get inspired by food for flexitarians

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The tools for this recipe

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• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

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FAQ

Can I substitute the bonito with another fish?

Yes, tuna or swordfish work just as well, since they have a similarly firm, meaty texture.

Can I prepare the dough or filling ahead of time?

Yes, both keep in the fridge for up to a day. Just wrap the dough tightly in cling film so it doesn't dry out.

How do I stop the ravioli from opening while cooking?

Press the edges firmly with your fingers to seal them well and avoid overfilling. A tight seam is what keeps the filling inside while boiling.