Ravioli with red mullet, fresh broad beans and lemon oil

Method

• 1

  Cook the celery carrot and onion in a saucepan over low heat. Add the red mullet bones after cleaning them and removing the eyes and soft parts. Cook without stirring to prevent them from falling apart. Add the peeled tomatoes, toasted peppercorns, salt and basil. Pour in ice until the saucepan is full. Cook over low heat for about 1 hour. Strain the mixture through a medium-mesh strainer, then through a chinois. Cook and let it reduce until the soup thickens. Season with salt and set aside.

• 2

  Scale, gut and fillet the red mullets; remove the bones. Steam the fillets at 80°C for about 2 minutes, keeping them soft. Cut the fillets into small pieces. Beat the mascarpone until creamy, then add the red mullet, chopped fresh thyme, salt and 2 tablespoons of red mullet soup. Mix gently, transfer to a piping bag and leave to rest in the refrigerator for at least 2 hours.

• 3

  Knead the flour with the egg yolks and La Nostra Riserva Olitalia extra virgin olive oil until the mixture is smooth and elastic. Leave the dough to rest, then roll out into thin sheets of about 2 mm. Spread the filling over the dough. Cover with another sheet of dough, seal and remove any air. Cut out the ravioli with a pastry cutter and leave to dry. In a vacuum bag, mix La Nostra Riserva Olitalia extra virgin olive oil and lemon zest without the pith. Leave to infuse for 24-48 hours in the fridge..

Finishing and food plating

Cook the ravioli in salted water, then toss in a pan with a knob of butter and a few sage leaves. Arrange on a deep plate, add the broad beans and pour over the hot red mullet soup. Drizzle with the lemon oil.