STEP 1 - Creamed peas
Peel the shallot and garlic clove and finely chop them. Slick a frying pan with a little extra-virgin olive oil, add the minced garlic and shallot and sauté for a few minutes. Add the fresh peas, a few basil leaves and enough vegetable stock to cover. Season with salt and pepper and cook for 20-25 minutes or until the peas are quite tender, then remove from heat and allow to cool.
Reserve a small portion of peas for the garnish and transfer the remainder, with their liquid, to the beaker of a blender or a food processor and puree with a few more basil leaves and a drizzle of extra-virgin olive oil. The result should be a fragrant, bright green sauce.
STEP 1 - Filling
Using a pair of scissors, remove the dorsal and ventral fins of the bass. Rinse the cavity under cold running water removing any traces of entrails; scale the fish working from the tail towards the head. Fillet the bass and mince the flesh with a knife as if you were preparing a tartare.
Chop the thyme, basil and parsley. Transfer the raw fish to a bowl, drizzle with extra-virgin olive oil, add the chopped herbs and mix well. Season with salt and pepper to taste and mix again creating a smooth and homogeneous filling.
STEP 1 - Making bass ravioli
To make the pasta, follow the suggestions.
Roll out the dough with Marcato Atlas 150. For ravioli set the thickness adjustment knob to 5 or 6 (1,2-1,5 mm). Prepare ravioli with Ravioli Tablet. Cook the ravioli in abundant boiling salted water soon after they have been prepared. Nap a serving dish with the creamed peas, to with the ravioli and finish with a drizzle of extra-virgin olive oil.