Sea bass Ravioli 1kg

Ravioli di branzino is an easy way to create even better fish dishes! This is a fresh filled pasta that never gets old and that you can use with many different sauces: our advice, however, is to choose sauces that have their own recognisable flavour identity.

How to season Ligurian-style fish ravioli

Probably the best seasoning for these ravioli is a fish sauce, without fear of being redundant: it doesn't need to be very elaborate, on the contrary, perhaps the simplest preparations are the ones that give the most satisfaction to the palate, because they manage to give flavour without covering up too much the taste of the ravioli. Even shellfish or seafood sauces go well with this type of filled pasta. If we want to try something more sophisticated (but which actually comes from a very humble ingredient), fish ravioli can be served with colatura di alici and cherry tomatoes: colatura di alici is an anchovy essence that is extracted during the maturation of this fish in salting, in this way the most delicate notes of the anchovies can be obtained, which are concentrated in this amber-coloured liquid sauce.

With which Ligurian wine to pair fish ravioli

It is customary to say that fish dishes should be paired with white wine... but there is white wine and white wine, and not so much because of a difference in quality as because of the organoleptic characteristics of each wine that can make even white wine unsuitable for pairing with fish dishes. 

In these cases, a dry, fresh and light wine that is clean on the palate and not too alcoholic is almost always preferred: then, the tastier the dish, the further one goes, for example with young, soft and fragrant reds. In Liguria, then, we have made a virtue of necessity and it is not unusual to see Rossese di Dolceacqua, in its role as an everyday table wine, proposed with fish first courses (which must, however, be quite aromatic).

Finally, to name a few, we can recommend some Bianchetta Genovese or a typical rosé from the Riviera di Ponente such as Sciac-trà, from the Ormeasco grape variety, not to be confused with the passito white wine from the Cinque Terre Sciacchetrà.