Seabass Ravioli From Ischia---Ravioli All' Ischitana Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 cup basic tomato sauce, recipe follows

4 tablespoons plus 6 tablespoons extra-virgin olive oil

Salt, to taste

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

3 1/2 cups flour, plus 1/2 cup for dusting the work surface

3 tablespoons chopped fresh marjoram leaves, plus 3 tablespoons whole leaves

4 garlic cloves, peeled and thinly sliced

1 Spanish onion, chopped in 1/4-inch dice

1/2 medium carrot, finely shredded

1 large Idaho potato, boiled, peeled and mashed

1 pound sea bass fillet, or any flavorful, firm fish such as sole, halibut, or grouper, skin and bones removed, flesh cut into 1/2-inch cubes

4 eggs

2 cloves garlic, thinly sliced

1/4 cup extra virgin olive oil

1/2 teaspoon extra-virgin olive oil

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