Seabream and Ricotta Spinach Ravioli in Lemon Caper Sauce

Name: Seabream and Ricotta Spinach Ravioli in Lemon Caper Sauce with Tenderstem Broccoli
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Piece of Shallots; 2 Piece of Garlic cloves; 25 Grams of Garlic butter; 15 Grams of Fresh parsley; 1 Piece of Lemon; 150 Grams of Tenderstem broccoli; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black Ground Pepper; 20 Grams of Capers; 10 Grams of Plain flour; 5 Grams of Vegetable seasoning; 350 ML of Water; 50 ML of Whipping cream; 250 Grams of Ricotta spinach ravioli

Tenderstem Broccoli

Delicate yet decadent — this dish balances flaky seabream, velvety ravioli, and a lemon caper sauce that sings with brightness and depth.

3 Reviews

Cals 817 · Prot 57 · Carbs 60 · Fat 40

Chef's choice

35 min

Seabream and Ricotta Spinach Ravioli in Lemon Caper Sauce with Tenderstem Broccoli

Delicate yet decadent — this dish balances flaky seabream, velvety ravioli, and a lemon caper sauce that sings with brightness and depth.

3 Reviews

Cals 817 · Prot 57 · Carbs 60 · Fat 40

Chef's choice

Ingredients

Seabream 6*

330 Grams

Shallots

1 Piece

Garlic cloves

2 Piece

Garlic butter 4*

25 Grams

Fresh parsley

15 Grams

Lemon

1 Piece

Tenderstem broccoli

150 Grams

Olive oil

2 Tbsp

Salt

1 Tsp

Black Ground Pepper

0.5 Tsp

Capers

20 Grams

Plain flour 10*11*

10 Grams

Vegetable seasoning 15*

5 Grams

Water

350 ML

Whipping cream 4*

50 ML

Ricotta spinach ravioli 4*5*10*11*

250 Grams

Allergens

*6 Fish, *4 Milk, *10 Wheat, *11 Gluten, *15 Celery, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3415 / 817
Fats (g)	39.7
of which saturated (g)	19.1
Carbohydrates (g)	60
of which sugars (g)	15
Fibers (g)	6.4
Proteins (g)	56.6
Salt (g)	3.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200C/180C fan and line a tray with baking paper.
Peel and finely chop the shallots.
Peel and finely chop the garlic.
Pick and finely chop the parsley.
Zest the lemon, cut it in half, then slice the other half into rings.

2 Roast

Trim off the ends of the tenderstem broccoli.
Rinse and pat the seabream dry with paper towels.
Add the tenderstem broccoli and seabream (skin-side up) with slices of lemon to the baking tray.
Drizzle over some olive oil, and season with a pinch of salt and pepper.
Roast for 15-18 min until the broccoli is lightly charred and the seabream is cooked through.

Tip! If using an air fryer, preheat to 160°C. Air fry for 12-15 min until cooked through, tossing halfway through. Cook in batches if necessary.

3 Make sauce

Meanwhile, bring a large pan to a medium heat.
Melt the garlic butter with a small drizzle of olive oil.
Fry the shallots, garlic, and capers for 1-2 min until softened.
Add the flour and vegetable seasoning and mix until a sandy paste forms.
Whisk in the measured water and whipping cream and bring to a gentle simmer.
Stir in the parsley.

4 Add pasta

Carefully add the ravioli to the pan.
Cover and cook for 4-5 min until the pasta is cooked through and the sauce has thickened.
Finish with the lemon zest and a small squeeze of lemon juice to taste.
Season with salt and black pepper to taste.