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1
1 cup Basic Tomato Sauce, recipe follows
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2
In a 12 to14-inch saute pan, heat 4 tablespoons oil until smoking.
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3
Add the garlic and cook until light golden brown, about 1 minute.
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4
Add the fish pieces and saute, stirring constantly, 8 to 9 minutes, until the fish is just cooked through.
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5
Remove fish to a mixing bowl and allow to cool.
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6
To the mixing bowl, add the marjoram, mashed potato, and 4 tablespoons oil and stir to mix well, being certain to break up all of the fish.
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7
Season, to taste, with salt and pepper and set aside.
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8
To make the pasta, make a mound of the flour in the center of a large wooden cutting board.
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9
Make a well in the middle of the flour and add the eggs and oil.
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10
Using a fork, beat together the eggs and oil, and begin to incorporate the flour, starting with the inner rim of the well.
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11
As you expand the well, keep pushing the flour up, retaining the well shape.
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12
Do not worry that this initial phase looks messy.
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13
The dough will come together when half of the flour is incorporated.
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14
Start kneading the dough with both hands, using the palms of your hands.
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15
Once you have a cohesive mass, remove the dough from the board and scrape up and leftover crusty bits.
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16
Discard these bits.
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17
Lightly flour the board and continue kneading for 3 more minutes.
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18
The dough should be elastic and a little sticky.
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19
Continue to knead it for another 3 minutes, remembering to dust your board when necessary.
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20
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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21
Roll out pasta to the thinnest setting on a pasta rolling machine and place on a lightly floured surface.
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22
1) If you have a ravioli-cutting rolling pin, cover the layer of pasta with a 1/4-inch thick layer of the sea bass mixture.
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23
Place an equal sheet of pasta over and press down lightly with your hands.
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24
Carefully roll the 2 sheets together with the roller to form the ravioli.
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25
Using a pastry cutter, cut the ravioli apart by running down between the ravioli.
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26
2) If you do not have a ravioli-cutting rolling pin, then cut a single sheet of pasta at a time into rectangles 2 inches by 1-inch.
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27
Place a teaspoon of the fish mixture into the center of each rectangle and fold the pasta down like a piece of notebook paper and seal to form a 1-inch square.
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28
Repeat until all ingredients have been used.
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29
Bring 8 quarts of water to boil and add 3 tablespoons salt.
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30
Drop the ravioli in and cook 6 to 7 minutes, until tender and fully cooked.
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31
Meanwhile, in a 12 to 14-inch saute pan, combine tomato sauce, remaining 2 tablespoons oil and marjoram leaves, and place over heat.
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32
Drain the ravioli, reserving cooking water, and add ravioli to the pan with tomato sauce.
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33
Toss the pasta to dress it with the sauce, adjust the moisture of the sauce with pasta water, if necessary, and serve immediately.
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34
In a 3-quart saucepan, heat the olive oil over medium heat.
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35
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
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36
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
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37
Add the tomatoes and juice and bring to a boil, stirring often.
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38
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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39
Season with salt and serve.
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40
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
