Clean the bream, stuff it with a few sprigs of chives and thyme, season with salt, drizzle with a little oil and bake in the oven at 220 °C for about 15 minutes. Cool down.
Pile the flour on the surface, slide the eggs into the hollow and mix everything together to make a smooth dough.
Fillet the bream, and form the fillets chopped in a bowl. Mix in curd cheese, egg yolks and 1 tbsp bread crumbs to bind the filling a tiny bit. Add salt and stir until smooth.
Season with a little freshly grated nutmeg.
Roll out the pasta dough thinly.
Spread the filling evenly between two sheets of dough, and then cut out about thirty ravioli with a pastry cutter.
In a large frying pan, heat the garlic with a tiny bit of oil. Add two, skinned, and filleted tomatoes without seeds, after a minute add the scallops and shrimp, cook quickly over high heat and extinguish with 1/2 glass of white wine.
Add a few thyme leaves and cook the remaining two tomatoes, also skinned and filleted. Now add the cooked ravioli to the frying pan and toss them in the sauce, which can also be extended with a little cooking water.
Heat for a minute and then serve the ravioli garnished with the sauce and thyme leaves.
No fish without bones Even with a fish that – like the bream – is relatively easy to debone, it is not always easy to give plenty of fillet
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