Seafood Ravioli
Author: Pizza Today
Recipe type: entrees
Ingredients
- Filling
- 12 ounces whitefish or cod fillets
- ¼ pound ricotta cheese
- ¼ pound grated Parmesan
- 1 egg yolk
- 2 teaspoons
Instructions
- Combine the flour, milk, and eggs in the bowl of a food processor.
- Process until the dough forms a ball.
- Cut the ball of dough into four equal pieces.
- Roll out a sheet of dough that is about 12 inches wide by 20 inches long.
- Cut the sheet into two pieces that are about 6 inches by 20 inches.
- Roll out the remaining dough in the same manner.
- Keep the sheets of dough covered with a damp towel to prevent them from drying out.
- Spoon the filling onto one sheet of the dough in heaping tablespoonfuls about 1 inch from the edge and spacing centers of the filling about 2 inches apart. (Inexpensive ravioli forms can be purchased, and that makes that part of the process go a lot smoother.)
- Moisten the dough around mounds lightly with water.
- Loosely drape the second sheet of dough over the mounds of filling.
- Seal between the rows, lengthwise and crosswise, by pressing down on the dough with the tips of your fingers, forcing out any air.
- Press and seal completely.
- Using a ravioli cutter or a fluted pastry wheel, cut the dough into 2-inch squares between and around the filling. You should have 24 ravioli, each about 2½ inches square.
- Poach the fish in lightly simmering water for about 4 minutes.
- Drain.
- Pat dry with paper towels.
- Mince the fish and combine with the remaining ingredients.
- Make the ravioli as instructed in steps 3 and 4 above.
- Cook the ravioli in gently simmering, salted water, until al dente.
- Serve with sauce.
Seafood Ravioli
Author: Pizza Today
Recipe type: entrees
Ingredients
- Sauce
- 3 tablespoons olive oil
- ½ cup chopped onion
- ¼ cup minced fresh parsley
- ¼ pound whitefish or cod fillets
- ¼ cup dry white wine
- 2 cups canned plum tomatoes, drained, crushed
Instructions
- Put the oil in a sauté pan set over medium high heat.
- Add the onion and parsley.
- Cook for about 2 minutes to soften the onions.
- Add the fish.
- Pour in the wine and raise the heat to cook off the wine.
- Add the tomatoes.
- Cook the sauce for 25-30 minutes over medium-high heat to reduce, stirring occasionally.
- The fish will disintegrate, giving body to the sauce.
