Fresh fish and pasta are a match made in heaven! If you are a seafood and ravioli lover, this recipe is a must-try.
Making your own fish-filled pasta can be a fun family activity. This homemade Barramundi-filled Pasta recipe can be adapted to your preferences. You can also use the leftover filling as a tasty cracker spread. Recipe, food styling & photography by Chef Joe Sasto.
Make the Barramundi Pasta Filling
Step 1Prep, wash and slice all of the alliums (spring leek, shallot, garlic).
Step 2Melt butter in a pan while defrosting the fish. Season the barramundi with a little salt and pepper on both sides.
Step 3Sweat alliums in the butter, stirring over medium-low heat. Avoid overcooking to the point of caramelization or color.
Step 4After about 5 minutes, or when soft and translucent, add the herbs and seasoned barramundi fillets.
Step 5Cook the fish on one side, basting it with foamy butter and herbs, to about 80% doneness. This will take around 6 minutes or when the flesh just reaches full opacity.
Step 6Season the fish with citrus zest and remove from heat. Transfer the contents onto a tray and allow everything to cool.
Step 7Once cooled, place the fish and remaining ingredients into a food processor, and pulse until the mixture is homogenized. This is where you can get a little creative and utilize any fresh herbs or greens you may have on hand.
Step 8Transfer the mixture to a piping bag or container and use it as a snackable spread or pasta filling.
Make the Egg Yolk Dough
Step9Place all ingredients into a large mixing bowl. Mix, then knead the dough 20-30 minutes by hand. Wrap the dough in plastic. Allow the dough to rest for 2 hours at room temperature.
Step12Roll to your desired thickness (we like it fairly thin). Lightly dust your pasta with flour to prevent sticking.
Make the Barramundi Filled Pasta
Step 13 Cut the pasta sheet into 4″ x 4″ squares and add about 2 teaspoons of Barramundi filling in the center.
Step 14To make a “fish” shape, fold one side of the square over itself to form a rectangle. Pull the two ends back and press to seal together to form the “tail.” Then press your thumb down on the filling to flatten the “head.”
Step 15Bring a large pot of water to boil. Salt the water right before you add the pasta.
Step 16Once the pasta starts to floats, use a slotted spoon to gently remove the pasta and toss into a hot nonstick pan with some starchy pasta water and butter.
Step 17Finish the sauce by adding a little creme fraiche in the pan for acidity and creaminess. Stir until melted, then remove from heat.
Step 18Plate your pasta dish with nasturtium leaves and edible flowers. Alternatively, you can use a soft herb such as parsley leaves, tarragon, oregano, chive, or dill.