Cleanse and steam the sea bass. By adding a lemon slice you will obtain a better smell.
Prepare the egg pasta. You shall obtain one side black and one side white.
Prepare the white part with one egg and OZ 3,52 (100 Grams) of flour, as shown in the basic recipe
then prepare the black part with the second egg OZ 4,22 of flour (120 Grams) and the cuttlefish black.
Spread the dough making it very thin: if too sticky sprinkle the dough with a little of flour again while blending, then prepare the stuffing and let the dough in stand by
Remove the skin from the sea bass. Chop the sea bass meat removing each bone
paying attention to the smallest ones!
Mix the meat with the ricotta
strew a little flour on the ravioli machine (or on the counter if you have not the machine) and spread a dough layer on.
Put the stuffing on the dough (very few, 1/2 teaspoon)
beat the third egg and spread it onto the pasta, using a pastry brush
Cover with the second pasta layer
press well the dough layers together, in this manner you push the air out
Cut gently the ravioli
Let them in stand by on a floury towel.
Boil abundant salted water, add 1 tablespoon of olive oil into the water. In this manner you avoid them stick together
Brown the garlic in olive oil and add the tomatoes. As soon as the sauce is ready (5 minutes at low heat) dress the ravioli. If you like a sweeter taste you can add a tablespoon cream and parsley to the sauce.