Black Ravioli with Sea Bass
Black ravioli with sea bass is an elegant Italian-style main course where striking squid ink pasta encases a creamy mascarpone, ricotta and sea bass filling. The Thermomix TM7 kneads the jet-black dough to a silky consistency and blends the fish filling evenly, while precise heating keeps every component under control for a restaurant-quality result at home.
About this recipe
Black ravioli with sea bass in the Thermomix TM7 brings a theatrical Italian restaurant classic straight into your own kitchen. Searching for squid ink pasta recipes or an impressive dinner-party recipe often leads to complicated techniques, but this all-in-one kitchen machine simplifies every stage: the built-in scale weighs the flour and liquid squid ink to the gram, the dough hook kneads the inky black pasta into a silky, elastic sheet, and the bowl blends sea bass with mascarpone, ricotta, lemon and fresh parsley into a velvety filling without a single lump. The contrast between the dramatic charcoal-black dough and the pale, creamy centre makes these ravioli a natural centrepiece for festive occasions, anniversary dinners or a refined weekend treat. Because the TM7 handles the laborious kneading and mixing hands-free, you can focus on rolling, filling and sealing each parcel neatly. Serve them with melted butter and a squeeze of lemon for a quick yet luxurious finishing touch that lets the sea bass shine.
Preparation tips
- Rest the squid ink dough wrapped in cling film before rolling; this relaxes the gluten and lets you stretch the black pasta paper-thin without tearing around the sea bass filling.
- Brush the pasta squares with a little water around the ricotta and mascarpone filling before sealing, and press out any air so the ravioli stay plump while cooking and none burst open.
- The raw filling of sea bass, mascarpone and ricotta can be prepared a day ahead and kept chilled; add the lemon zest and parsley just before filling so the mixture stays bright and fresh.
Recipe variations
- Make a lactose-free version by replacing the mascarpone and ricotta with a dairy-free cream cheese alternative; the sea bass, lemon and squid ink pasta keep the flavour profile fully intact.
- For a festive red-and-black plate, swap half the parcels for sun-dried tomato pasta sheets with the same sea bass filling, or serve with a saffron butter sauce for a golden contrast at Christmas or New Year.
Thermomix TM7 Benefits
- Weighing flour and squid ink directly in the bowl gives you an exact black pasta dough in seconds, with no separate scales to wash up afterwards. [Precision Control]
- The TM7 kneads the squid ink dough into a smooth elastic ball within minutes, saving your arms from ten minutes of heavy manual work. [Time Savings]
- Whipping the mascarpone, ricotta and egg yolk together creates an airy, lump-free sea bass filling far finer than hand-mixed cheese. [Multi-Function]
- Steaming the sea bass fillets in the Varoma keeps the fish succulent and flaky before it is blended into the ravioli filling. [Multi-Function]
- Grating a lemon directly over the filling mixture releases fresh citrus oils instantly, without a separate grater or sticky fingers. [Multi-Function]
Ingredients
- flour
- medium eggs
- egg yolk
- squid ink, liquid
- sea bass fillets
- mascarpone
- ricotta cheese
- fresh parsley
- lemon
- salt