Open ravioli with vegetables, sea bass and clams
Instructions
Fry the onion, then add the vegetables cut them julienne crisp, and finally the Swiss chard, cut into pieces.
Aside from Brown the flesh of the fish, add the clams, tomato sauce, salt, pepper and comics to finish cooking.
Drain the pasta and serve.
Ingredients and dosing for 4 persons
- 100 g of pulp of sea bass
- 1/2 red pepper
- 1 costa of celery
- 1 red onion
- 1 carrot
- 100 g of swiss chard
- 100 g of clams
- 50 g of tomato
- 4 sheets of type egg pasta dough
- Fish fumet
- Salt
- Pepper
- Olive oil extra virgin
- Basil