The fish for the ravioli filling must be cooked, so we prepare (also the previous day) the filling. In a non-stick pan, heat a clove of whole garlic with a drizzle of extra virgin olive oil. Here you will sauté the fish, one at a time: prawns, octopus and tuna, all previously cleaned and already cut into small pieces. Do not cook the smoked salmon instead. Remove the garlic clove used in cooking.

Mix all the ingredients: prawns, baby octopus, tuna and salmon combined with pine nuts.

In a bowl, combine all the minced fish, ricotta, eggs, thyme, salt and pepper. Mix everything well and adjust the consistency with the breadcrumbs: you need to get a firm and not too wet filling. Put the mixture in the fridge; you can also prepare it the day before the ravioli are made, so that you can better organize yourself with the timing and order of your kitchen.

Mix the flour, eggs and salt until you get a homogeneous sheet. Roll out the dough with a pasta machine (or with a rolling pin if you are an expert sfogline): cut the dough into smaller pieces (about 100 grams each) and pass them in the machine, starting from the largest thickness, stopping at the penultimate .

Arrange the pastry, which must always be well floured, on the ravioli mold. Again, if you are able, you can do them by hand using the wheel. The ravioli form is very simple to use, costs little and helps you to have ravioli all the same, guaranteeing homogeneous cooking and a more professional effect. Fill the molds with your filling, do not overdo it and make sure that, once finished, it is linear and well inserted in the appropriate spaces. Place the second sheet, press it well with your hands and roll it 3 times, always in the same direction (do not go back and forth).

Turn the mold upside down and cut the ravioli with the pastry wheel.

You just have to prepare a fresh tomato sauce: heat a drizzle of extra virgin olive oil with a clove of garlic where you will sauté the prawns (for a maximum of 1 minute), let them cool and clean them. In the same pan, sauté the clams in a jar: this ingredient is inexpensive, fast and tasty. Also remove the clams and sauté the tomatoes cut into wedges (the Piccadilly tomato is more fleshy and has fewer seeds than the tomato, but you can choose the one you prefer). Add the basil leaves and cook over high heat for 5 minutes. Finally add the cooked fish, season with salt and pepper and immediately turn off the heat. The fish doesn’t have to cook as much.

Boil the ravioli in salted water and toss them directly into the sauce pan; served very hot with a good cold white wine.