Black Ravioli with Sea Bass

Black Pasta and Sea Bass Filling

• 320 g 00 flour plus extra for dusting
• 5 medium eggs 1 beaten
• 1 egg yolk from medium egg
• 2 sachets squid ink, liquid diluted with 1 tsp water
• 250 g sea bass fillets skinless, cut in pieces (approx. 3-4 cm) (see tip)
• 50 g mascarpone
• 120 g ricotta cheese drained
• 2 sprigs fresh parsley leaves only
• 1 lemon zest only
• 1 tsp salt
• ¼ tsp ground black pepper

Cherry Tomato Sauce

• 50 g onion quartered
• 40 g extra virgin olive oil plus extra for garnishing
• 500 g cherry tomatoes halved
• 2 - 3 sprigs fresh thyme leaves only
• 1 pinch sugar
• 1 tsp salt
• 1 pinch ground white pepper
• 1 lemon juice only, for garnishing