Fish and spinach filled fresh made ravioli are simmered in a wonderfully rich white wine and cream sauce served sprinkled with herbs.


  • 200 g. lemon sole fillet

  • 125g. fresh spinach

  • handful fresh basil leaves

  • 1 rasher bacon, finely diced

  • Handful chervil

  • Zest and juice ½ lemon

  • 60 g. butter

  • Salt and pepper

  • chives, dill and chervil for garnish

  • yolk of 1 egg

  • For the Pasta:

  • 400 g. pasta flour

  • 4 eggs

  • 1 teasp. olive oil,

  • salt

  • For the Sauce:

  • 300 ml. fish stock

  • 200 ml. white wine

  • 125 ml. double cream


  • 1.

    First make the pasta and put it in the fridge for 1 hour:

  • 2.

    Combine ingredients in a food-processor. Turn the dough onto a floured board and knead it lightly before wrapping it in cling-film and putting it in the fridge for 30 minutes.

  • 3.

    To make the tortellini stuffing first marinade the lemon sole with salt, pepper, chopped basil and lemon juice and zest.

  • 4.

    Meanwhile cut up the bacon very small and fry for a couple of minutes until just soft then remove it from the pan.

  • 5.

    In the same pan melt some butter, put in the spinach and chervil and allow them to wilt. Strain the liquid off and place the mixture in a clean tea towel. Squeeze out all the moisture, finely chop, then mix in the bacon.

  • 6.

    Still in the same pan heat some more butter and fry the sole gently until just cooked (approx 1 ½ mins per side ).

  • 7.

    Drain the sole on a rack to allow the juices to escape. The add the fish to the spinach mixture, mix and season.

  • 8.

    Cut the pasta into 4 pieces. (Cover each piece with a cloth to stop it drying out while working with the others).

  • 9.

    Put a piece through the broadest mangle of the pasta machine about 5 times to make sure the texture is smooth, then narrow the aperture until you have made a long broad ribbon. Take a well floured tortellini tray and place a sheet of pasta on top. Put a small piece of pasta dough in a bit of cling film and use it to make indentations in each square.

  • 10.

    Brush with egg yolk, put a teaspoon of spinach, sole and bacon mixture in each indentation then add the second sheet of pasta on top. Roll with a rolling pin to secure the tortellini parcels. Tip out of the tray on to another well floured tray and refrigerate until ready to use.

  • 11.

    To make the sauce, reduce the white wine to one third then add the stock and reduce again to a third. Add the cream and season well.

  • 12.

    Cook the tortellini in boiling water for 3 minutes then drain and sprinkle with fresh herbs.

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