Baked fish ravioli from Liguria, Northern Italy.

Fresh seafood and homemade pasta are a match made in foodie heaven! If you are a fish and seafood lover, this baked fish ravioli from Liguria in Northern Italy is an absolute must-try! It’s perfect for special occasions like Valentine’s Day, birthdays and holidays.

baked fish ravioli from Liguria

Ravioli di mare.

One of my New Year’s resolutions was to make more fresh pasta at home! To this end, my hubby and I spent a recent Sunday making ravioli! We actually made two kinds. One was a sweet ravioli called cjarsons from Friuli filled with ricotta, prunes and figs! Absolutely divine. The second was this baked fish ravioli from Liguria. Also pretty amazing!

baked fish ravioli from Liguria

A little ravioli history.

Although there are other contenders for the title of inventor of ravioli, some food writers believe that ravioli were actually invented in Liguria by a chef whose surname was ‘Ravioli’! In fact, there are still families with this surname in the region. However, even though there is no concrete evidence of Mr. Ravioli, certainly this type of filled pasta was eaten in Liguria as early as the 12th and 13th centuries. From there its popularity spread to other parts of Northern Italy.

ingredients for fish ravioli

Since seafood is a main ingredient in the Ligurian kitchen, it’s not surprising that fish ravioli is very traditional. However, so too is ravioli with meat. The most famous meat ravioli is served with a sauce known as ‘al tocco di carne’. This is a fantastic slow cooked meat sauce that I have used in a recipe for typical Ligurian pasta, corzetti, but have yet to use for ravioli. It’s on my to-make list!

a small bream and a small snapper in white oven dish

I found this recipe for baked fish ravioli from Liguria in a book I got for Christmas! It’s called ‘La Cucina, the regional cooking of Italy’. Published by the Academy of Italian Cuisine (L’Accademia della Cucina Italiana), this is one of the best Italian cookery books I have come across. And, to make life easier, it’s in English!

filling for fish ravioli in white bowl

What fish can you use?

When I find a recipe, I always search online on Italian sites for other versions and some more info about it. Needless to say, there are a number of different ways to make both homemade fish ravioli and the sauce for it. But, in general, the fish is usually sea bass, bream, grouper or snapper. Some people use fish fillets, others whole fish. We used a small bream and a small snapper. The whole fish can be poached or baked. We baked our fish as per the recipe we followed. 

tablespoons of fish filling on homemade pasta sheets

What are the filling ingredients?

As you can imagine, the filling ingredients differ too. In fact, some recipes call for ricotta and others include borage or spinach.  This homemade fish ravioli recipe has neither of those. Apart from the fish;  the filling consists of eggs, garlic, marjoram, parsley, olive oil and grated Parmigiano Reggiano. So, it’s relatively simple compared to some other recipes.

tray of homemade fish ravioli on baking paper

Making the pasta dough.

The ravioli pasta dough is made with Italian 00 soft wheat flour, salt and eggs. I used my  kitchen stand mixer to make the dough. However, we always like to finish the kneading by hand. We then rolled out the pasta sheets using a pasta maker. Of course, you can do everything by hand too!

ingredients for the seafood sauce on a white plate

What’s in the seafood sauce?

My recipe book doesn’t specify the type of sauce to serve the baked fish ravioli with. In fact, it just says serve hot with a sprinkling of fresh marjoram. However, I found a recipe for a seafood sauce from the website of a restaurant in Genova called Antica Hosteria Pancetti. They make their fish ravioli almost the same way as in this recipe and serve it in the sauce I have used.

fresh clams and mussels cooking in a large skillet

This sauce has calamari, clams, mussels and shrimps. It’s a veritable feast! However, it takes a bit more time and money to make than a simple tomato sauce, which would go well too!

chopped calamari with onionsand garlic cooking in skillet

Making this baked fish ravioli from Liguria.

Given that this baked fish ravioli recipe requires a number of steps, of course, it’s not a mid-week meal. You need to bake the fish, make the pasta dough, make the sauce and fill and cook the ravioli. However, I think this is a great recipe for special occasions such as Valentine’s day, special Sunday lunches and other important occasions.

ready seafood sauce in skillet

This is a dish that will impress your partner, family or guests no end. You can even make some parts in advance. The uncooked filled ravioli can be made and frozen, then you can cook it from frozen. The cooked seafood sauce can also go in the freezer. In fact, I have both in my freezer for another occasion because I made too much! Of course, you don’t want to leave them in the freezer too long. A month is probably long enough.

baked fish ravioli from Liguria

Having said that, I really believe that all dishes taste better when eaten freshly made! This baked fish ravioli was divine. In my opinion 5 star restaurant worthy! I’m sure if you make it, you and your guests will think the same!

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If you make this baked fish ravioli recipe, I’d love to hear how it turns out and if you liked it. So, please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you!

Buon appetito!

Other pasta types and recipes from Liguria.

  1. Corzetti with pesto, beans and potatoes.
  2. Trofie pasta with pesto
  3. Corzetti or Croxetti pasta from Liguria
  4. Trofie pasta from Liguria

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5 from 30 votes
baked fish ravioli from Liguria
Homemade Baked Fish Ravioli from Liguria
Prep Time
1 hr
Cook Time
1 hr
 

This fabulous homemade fish ravioli with a seafood sauce is perfect for special occasions. It takes a little while to make but is 5 star restaurant worthy! A beautiful authentic Italian pasta recipe.

Course: Homemade Pasta, Main Course
Cuisine: Italian, Liguria, Mediterranean, Northern Italy
Keyword: authentic Italian pasta recipe, fish, fish ravioli, Liguria, ravioli, seafood pasta
Servings: 4
Author: Jacqueline De Bono
Ingredients
For the ravioli filling
  • 1 kg fresh fish (bream, grouper, snapper or seabass) (2lbs) I used 1 small bream and 1 small snapper
  • 1-2 garlic cloves peeled and chopped
  • 1 tsp fresh rosemary chopped
  • 1 tbsp fresh parsley chopped
  • 2-3 tbsp Parmigiano Reggiano grated
  • 1 tsp fresh marjoram or dried
  • 1-2 eggs depending on how much fish you have
  • extra virgin olive oil. as required
For the pasta dough
  • 200-300 g Italian 00 soft wheat flour (7-10oz) or all-purpose flour, depending how much ravioli you want to make.
  • 2-3 eggs 1 egg per 100g of flour (3.5oz)
  • 1 pinch salt
For the seafood sauce
  • 1 onion peeled and finely chopped
  • 200 g calamari (7oz) fresh or frozen
  • 500 g fresh clams (1lb)
  • 500 g fresh mussels (1lb)
  • 200 g prawns or shrimps (7oz) fresh or frozen
  • 2 garlic cloves peeled and finely chopped
  • 1 handful fresh parsley chopped
  • 1/2 glass dry white wine
  • 2-3 tbsp extra virgin olive oil.
Instructions
Prepare the fish and the filling
  1. Preheat the oven to 200c/400F. If your fish hasn’t been cleaned by the fishmonger you’ll have
    to remove the intestines. Clean the fish, rinse it and put it in a roasting pan with ¼ cup olive oil, put half the garlic and the rosemary inside the fish. Cook the fish for about 15-20 minutes depending on the size.

  2. When the fish is cooked through, let it cool a little and then cut away the meat, making sure there are no bones in it or skin. Put the fish meat in a bowl with the rest of the garlic, some more chopped parsley, marjoram and the grated cheese. Add one egg. If the mixture seems dry add the second egg. Mix everything together well to create a firm filling. Set aside.

Make the pasta dough and ravioli
  1. Put the flour in a mound into a bowl, onto a wooden pastry board or in your stand mixer. If using a bowl or wooden board create a well in the middle of the flour and add the eggs (usually unbeaten) and the salt. Using a fork first beat the eggs and then with the same fork or a pastry scraper bring flour from the edges of the mound into the centre until the eggs are no longer runny.

  2. Then start to knead the dough and continue until you have a homogeneous dough that is only slightly sticky to touch. If the dough is dry add a little water and knead some more. Form the dough into a ball and leave it to rest for 20-30 minutes covered with a tea towel or covered in plastic wrap. I used my kitchen stand mixer to start the dough but finished kneading on my pastry board.

  3. After the dough is ready roll it into thin sheets a couple of millimeters thick with a rolling pin or with the help of a pasta machine. There are two ways you can create the ravioli. We placed scant tablespoons of filling evenly spaced on one side of the pasta sheet and then folded the other half over them.

  4. Some people use 2 pasta sheets. They place the filling evenly spaced on one and then cover with the other. Either way, then press down with your fingers around each filling and then cut out the ravioli squares using a pasta wheel. Let the ravioli sit for about an hour before cooking.

Make the seafood sauce.
  1. After washing the clams and mussels well (the mussels will need the ‘beards’ removed, put them in a large pan and let them open over a low flame.  Once they are open, remove the mollusks, discard any that haven’t opened and filter the liquid they have created through a fine mesh or muslin cloth. I often use a fine tea towel.

  2. Shell the shrimps if needed and clean the squid. Cut the calamari  into small rings or strips (we discarded the tentacles for this recipe) and saute them in a frying pan with some olive oil and the chopped onion and garlic. After 5 minutes add the shrimps. Sauté together for a couple more minutes then add the white wine. Let the alcohol evaporate and then add the
    clams and mussels, some chopped parsley and a little of the filtered liquid from the mollusks. Cook a little longer until the liquid has reduced.

Finish the dish
  1. Cook the ravioli in boiling salted water when you are ready to serve. Depending on the size, they take about 5 minutes. Remove from the water with a slotted spoon rather than using a colander.  You can also freeze the uncooked fish ravioli and cook from frozen later. When the ravioli are cooked, plate them and dress with the seafood sauce. Serve immediately.

Recipe Notes

You can even make some parts of this recipe in advance.The uncooked filled ravioli can be made and frozen, then cooked from frozen. The cooked seafood sauce can also be frozen.

Want to know more about my life in Italy? Go to the homepage and subscribe to my newsletter. New subscribers get a free recipe e-book too! https://www.the-pasta-project.com

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My sister-in-law’s tea towels!

I don’t know if you noticed the tea towel in one of my photos above. It’s designed by my sister-in-law in UK, Rachel Pedder-Smith. She’s a botanical artist who worked at London’s Kew gardens. The tea towel in my photo is of a painting that was exhibited in the Tate Gallery. I think she’s so talented! Don’t you? Check out her site if you’re interested in learning more or buying her tea towels. She also makes lovely ceramic mugs and scarves. Rachel’s site

Disclaimer: I don’t earn any money if you purchase from Rachel. I mentioned her products just because I really like them!

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60 Comments

  • Avatar
    Lathiya
    February 17, 2020 10:43 pm

    I love fish in any form. I’m sure I will love this dish. The ravioli looks fabulous.

  • Avatar
    Emily
    February 4, 2020 11:42 pm

    This baked fish ravioli is such a great way to enjoy seafood! Delicious recipe!

    • Avatar
      The Pasta Project
      February 16, 2020 10:33 pm

      Thank you, Emily. If you love seafood, this one is a must!

  • Avatar
    Jacque Hastert
    February 4, 2020 9:41 pm

    I can’t wait to make this soon! I love baked fish and love to save money and make dinners like this at home.

    • Avatar
      The Pasta Project
      February 16, 2020 10:36 pm

      Very true, Jacque. It’s a perfect dish for a special occasion meal.

  • Avatar
    Ramona
    February 4, 2020 12:07 pm

    Lovely recipe. Nothing like homemade ravioli. This recipe looks perfect for my Saturday pasta making project.I cannot wait to make it! I loved the history presented on the ravioli so informative! Love it!

    • Avatar
      The Pasta Project
      February 16, 2020 10:38 pm

      It’s a great recipe for when you have a little more time, but so worth it!

  • Avatar
    Alexis
    February 3, 2020 5:39 pm

    This ravioli dish looks amazing. I love fresh ravioli and seafood! Going to try my hand at this dish.

    • Avatar
      The Pasta Project
      February 16, 2020 10:39 pm

      It’s beautiful, isn’t it? Nothing like fresh ravioli and fresh seafood.

  • Avatar
    Jo
    February 3, 2020 1:57 pm

    Ravioli with baked fish is so new to me. And i’m sure it tastes as delicious as it looks. Love a good homemade pasta and this recipe is up there.

  • Avatar
    Amanda
    February 3, 2020 1:00 am

    I’ve never had ravioli with fish, but it sounds like such a delicious combination! I can never get enough ravioli in my life.

    • Avatar
      The Pasta Project
      February 17, 2020 2:11 am

      I am sure you will love it if you try it, Amanda!

  • Avatar
    Mikayla
    February 3, 2020 12:53 am

    I wanted to find something special to make for Valentine’s this year, and this is going to be absolutely perfect, thank for sharing another great recipe!

    • Avatar
      The Pasta Project
      February 17, 2020 2:13 am

      I hope you tried it and loved it, Mikayla!

  • Avatar
    Jenni LeBaron
    February 2, 2020 8:11 pm

    Wow, what am incredible seafood feast! The filling in these ravioli is mouthwatering. I would devour this dish and so would my entire household!

    • Avatar
      The Pasta Project
      February 17, 2020 2:17 am

      Thank you, Jenni. It is always a big hit with family and guests here, so I am sure it would be at yours too!

  • Avatar
    Paula Montenegro
    February 2, 2020 11:27 am

    These ravioli are insane! So much flavor both in the filling and the sauce. A great pasta dish, love it!

    • Avatar
      The Pasta Project
      February 17, 2020 2:17 am

      Thank you, Paula – they are pretty sensational!

  • Avatar
    Constance Smith
    February 2, 2020 4:01 am

    Wow! What a gorgeous dish! I love all of those wonderful seafoods that go into the filling. Oh, and the bumble bee tea towel <3

    • Avatar
      The Pasta Project
      February 17, 2020 2:19 am

      The tea towels are rather beautiful, aren’t they?

  • Avatar
    Lori | The Kitchen Whisperer
    February 1, 2020 11:17 pm

    I always look forward to your recipes as you always put such a unique and authentic flair with them. This ravioli just looks amazing!

    • Avatar
      The Pasta Project
      February 17, 2020 2:20 am

      Thank you so much, Lori.

  • Avatar
    Marisa F. Stewart
    February 1, 2020 9:33 pm

    We are huge seafood lovers, especially me. I was born next to the Adriatic sea so a lot of our meals were seafood based. I’m planning to make the seafood ravioli for a special occasion that’s coming up. It looks scrumptious.

    • Avatar
      The Pasta Project
      February 17, 2020 2:23 am

      That sounds wonderful Marisa, such beautiful parts of the world.

  • Avatar
    Amy Dong
    February 1, 2020 8:41 pm

    This is such a beautiful recipe. I would love to have this as I can enjoy pasta and seafood in one dish, amazing!

    • Avatar
      The Pasta Project
      February 17, 2020 2:24 am

      Pasta and seafood is a beautiful combination, Amy.

  • Avatar
    Danielle
    January 31, 2020 6:58 pm

    Incredible dish to enjoy seafood and pasta. Those ravioli do look super tasty, and all the seafood – incredibly fresh. Great dinner to make over the weekend!

    • Avatar
      The Pasta Project
      February 17, 2020 2:25 am

      It’s a fabulous dish to make when you have a little more time, Danielle!

  • Avatar
    Elaine
    January 31, 2020 6:11 pm

    I love the shape of this ravioli – just what I would really enjoy making for dinner. And the timing is perfect, too! And I agree – the best ravioli is freshly made ravioli!

    • Avatar
      The Pasta Project
      February 17, 2020 3:07 am

      It’s so pretty, isn’t it? It’s a very pleasing dish to make.

  • Avatar
    Anna
    January 31, 2020 4:44 pm

    I love ravioli in any shape or form and looking forward to trying this recipe! Never had it with fish before, so really excited for this!

    • Avatar
      The Pasta Project
      February 17, 2020 3:07 am

      Ravioli and seafood is a perfect pairing! You will love it if you love ravioli.

  • Avatar
    Çitra’s Home Diary
    January 31, 2020 4:16 pm

    Glad found your page. Such a wonderful pasta dish that worth to try. Love it

    • Avatar
      The Pasta Project
      February 17, 2020 3:11 am

      Thank you, Çitra. It is lovely to have you here!

  • Avatar
    Stine Mari
    January 28, 2020 6:46 pm

    This baked fish ravioli looks so elegant, perfect for a date night! I didn’t know Ravioli was a surname too, that’s really interesting.

    • Avatar
      The Pasta Project
      February 17, 2020 3:11 am

      It is ideal for a date night or a dinner party!

  • Avatar
    Jack
    January 28, 2020 3:26 pm

    Wow I love this recipe.

    • Avatar
      The Pasta Project
      February 17, 2020 3:11 am

      Thank you, Jack!

  • Avatar
    katherine
    January 28, 2020 1:46 pm

    Such an awesome dish. Any fish/seafood lover will love it.

    • Avatar
      The Pasta Project
      February 17, 2020 3:12 am

      If you love pasta and seafood, then you cannot go wrong with this fish ravioli!

  • Avatar
    Heidy L. McCallum
    January 28, 2020 1:32 pm

    This recipe looks fantastic. I am super thrilled to try making it this week for dinner.

    • Avatar
      The Pasta Project
      February 17, 2020 3:12 am

      I hope it’s a smash, Heidy!

  • Avatar
    Veena Azmanov
    January 28, 2020 1:31 pm

    So Well explained. Delicious fillings and delicious sauces. Cant wait to check on making them soon.

    • Avatar
      The Pasta Project
      February 17, 2020 3:13 am

      Thank you, Veena.

  • Avatar
    Jo
    January 28, 2020 12:38 pm

    This ravioli is my idea of heaven! Love freshly made pasta and both fish filling and seafood sauce sound amazing!

    • Avatar
      The Pasta Project
      February 17, 2020 3:13 am

      It is perfect for you, Jo!

  • Avatar
    Chef Dennis
    January 28, 2020 11:37 am

    I’m a seafood lover and also a fan of Italian food. This Baked fish ravioli from Liguria looks really mouthwatering. Wish I could have this right now.

    • Avatar
      The Pasta Project
      February 17, 2020 3:14 am

      Thank you, Dennis!

  • Avatar
    Kelly Anthony
    January 28, 2020 1:07 am

    Fresh seafood and homemade pasta are my jam. This is sure to impress any guest for any occasion.

    • Avatar
      The Pasta Project
      February 17, 2020 3:14 am

      Thank you, Kelly. It is ideal for a special occasion!

  • Avatar
    Shadi Hasanzadenemati
    January 27, 2020 7:28 pm

    I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!

    • Avatar
      The Pasta Project
      February 17, 2020 3:15 am

      That’s wonderful, Shadi!

  • Avatar
    Kushigalu
    January 27, 2020 6:09 pm

    Ravioli with full of flavor. Looks awesome. Can’t wait to try!

    • Avatar
      The Pasta Project
      February 17, 2020 3:15 am

      Thank you, Kushigalu!

  • Avatar
    Tawnie Kroll
    January 27, 2020 5:50 pm

    This was full of flavor and the whole family loved it, thank you!

    • Avatar
      The Pasta Project
      February 17, 2020 3:16 am

      I am so glad it was a hit, Tawnie!

  • Avatar
    Cindy
    January 27, 2020 5:48 pm

    Such a stunning dish, I love the fact that the presentation of the dish looks very labor intensive, but the recipe is easy to make! Made this for an at-home date night. My hubs loved it!

    • Avatar
      The Pasta Project
      February 17, 2020 3:16 am

      Thank you, Cindy. It’s perfect for a date night, pleased to hear it was a hit!

  • Avatar
    Pam Greer
    January 27, 2020 5:46 pm

    I am going to follow your lead and spend a Sunday making pasta with my husband and this ravioli looks perfect!!

    • Avatar
      The Pasta Project
      February 17, 2020 3:17 am

      It is a lovely way to spend an evening and especially good because you get to enjoy the fruits of your labour!

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