Peel the shrimp and fillet the sea bream. Use the scraps to make the fish stock.

Place the scraps in a pot, deglaze with white wine and let it evaporate. Add celery, onion, carrot, and enough water. Cook for 30 minutes, then strain.

Sauté the shrimp and fish fillets in a little olive oil, deglaze with white wine, add a bit of fish stock, and cook for 20 minutes. Add the previously boiled and mashed potatoes. Blend the mixture and let it cool. Add the egg white, salt, grated cheese, and breadcrumbs, then mix well.

For the pasta dough, mix the flour with the eggs and let rest for 30 minutes. Roll out the dough and make the ravioli.

For the zucchini cream sauce, sauté the onion in a little olive oil, add the chopped zucchini and potatoes, fish stock, salt, and water if needed.

Cook for 20 minutes, then blend until smooth. Cook the ravioli for a few minutes, then finish them in the zucchini cream sauce.