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Halibut Ravioli with Smoked Scamorza and Spicy Spinach Sauce


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This creamy and spicy fish-stuffed ravioli from New York City's Antica Pesa is unique and flavorful, and the end result will have you amazed with what you can do in the kitchen.

Ingredients

For the filling

  • 1 Pound cooked halibut, cut into small pieces
  • 1 carrot, medium diced
  • 1 Cup mascarpone cheese
  • 1 Teaspoon lemon zest
  • 1 Tablespoon chopped thyme
  • Salt and pepper, to taste

For the pasta dough

  • 3 Cups all-purpose flour
  • 2 large eggs
  • 3 Tablespoons water
  • 1 Teaspoon olive oil
  • Pinch of salt

For finishing

  • 2 pieces smoked Scamorza
  • 1/2 Cup cooked spinach
  • Oil, as needed
  • Dash of red pepper flakes

Servings4

Calories Per Serving736

Folate equivalent (total)316µg79%

Riboflavin (B2)0.7mg41.8%


  1. Sauce
    • 1/4 cup finely chopped shallots
    • 1/4 cup white wine vinegar
    • 1/4 cup dry white wine
    • 1/2 cup whipping cream
  2. Halibut
    • 3 tablespoons vegetable oil
    • 12 ounces mushrooms, chopped
    • 1/2 teaspoon dried crushed red pepper
    • 2 medium zucchini, trimmed, cut into matchstick-size strips
    • 4 8-ounces halibut fillets (about 1 inch thick)
    • 1/2 cup (1 stick) chilled butter, cut into pieces
    • 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
    • 2 tablespoons chopped fresh sorrel or spinach
  1. For Sauce:
    1. Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
    1. Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
    2. Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
    3. Bring sauce to simmer. Reduce heat add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
    4. Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

    What kind of sauce goes with ravioli?

    It really depends on your personal preference as well as the stuffing inside your ravioli.

    For cheese stuffed ravioli like spinach and ricotta, that happens to be my son&rsquos favourite, I go for a simple cream sauce. 3 ingredients and everyone is thrilled with the result.

    For meat stuffed ravioli, like bolognese ravioli, I usually make a quick tomato and basil sauce. Even cheaper and healthier.

    But what about those times when you can&rsquot decide and you want both. You want it creamy but not bland. You want a nice tomato, basil and garlic sauce but you still want it to be smooth and luxurious!

    For those times I developed my favourite ravioli sauce. It combines the best of two worlds.


    11 of 14

    Fresh Herb, Tomato, and Caper Sauce

    Why use store-bought when you can blitz up this ravioli sauce in 10 minutes? With heart-healthy olive oil and almonds, plus handfuls of fresh herbs, your ticker and your taste buds will thank you for serving this peppy sauce. As you can tell from the photo, this ravioli sauce is also great on steaks.

    Test Kitchen Tip: Freeze this tasty tomato sauce in quarter-cup portions in an airtight container, so you can defrost and toss with your favorite homemade ravioli any time of year.


    Halibut Ravioli with Smoked Scamorza and Spicy Spinach Sauce - Recipes

    Halibut is a flatfish belonging to the genus Hippoglossus, from the family Pleuronectidae or right-eye flounders. Halibut is the largest flat fish, weighing an average of 10 to 14 kilograms (24–30 pounds) but like most other bottom sea dwelling fish, catches reaching a gargantuan 300+ kilograms have been reported.

    Highly regarded in many healthy food recipes, halibut inhabit the salt waters of the North Pacific and the North Atlantic oceans. Due to their habitat, halibut does not swim and move as much as their pelagic relatives that swim in the middle or near the surface of the ocean. The motility of the fish has a major contribution to the development of the flesh with demersal fish having a much less fat content and resulting light color. Halibut is very healthy and can be included in the weekly diet of healthy meals because it is sustainable, especially the Pacific halibut. Most of the halibuts sold in the market are Pacific, specifically Alaskan fishery.

    Trying out wonderful fish recipes showcasing this fish is highly recommended. A great example is this recipe: halibut in creamy wine sauce and halibut with almonds and juniper berries.

    n this recipe, the halibut is cooked in the slow cooker or crock pot. Because it is a lean fish and contains very little oil, it can dry out pretty fast when cooked improperly or too long. The white wine sauce is added to the dry halibut steaks and provides moisture and flavor while it is cooking, allowing the meat to absorb the flavors well. There is no need to marinade the halibut, as many recipes require, since the flavors from slow cooking the fish will penetrate deep into the flesh and make a really tasty dish. The lemon added at the end also enhances the moisture and flavor.

    Halibut in Creamy Wine Sauce

    250gms packages halibut - steaks, thawed

    2 tablespoons flour, all-purpose

    2/3 cup milk - or half and half

    Preparation Instructions

    1. Dry the halibut steaks dry and put them in Crock-Pot.

    2. In a separate bowl mix the flour, sugar and salt. Set aside.

    3. Melt butter in a pan and add the above flour mixture. Keep stirring and when it combines well, add wine and milk and cook over medium heat until thick consistency is reached while stirring constantly.

    4. Let it boil for a couple of minutes. Pour this sauce on the dry halibut steaks. Cover and let it cook on High flame for about 20 minutes.

    5. Once cooked transfer halibut to serving plate and garnish with chopped lemons.


    Fettuccine Pasta with Sausage, Spinach and Wine

    This fettuccine pasta recipe is elegant but simple & quick which makes it the perfect dinner party recipe for any size crowd.

    Need a special meal to make for your Hunny this Valentines? If you are planning a romantic dinner in, we have just dish for you! What is more romantic than Italian? This fettuccine recipe with sausage, spinach, and wine is elegant and very easy. Your sweetheart will be seriously impressed even if they are used to you creating amazing meals.

    This was one of those meals that was just kind of thrown together. Kevin and I were at our friends place in Kelowna and we were trying to figure out what to make for dinner. Carole and I made this pasta by just throwing things together that we had and seemed like they would work and it turned out amazing! Everyone loved it and it has become a dish that both Debbie and I make often.

    This fettuccine recipe is very simple and quick, flavorful but not saucy with a distinct wine flavor that’s just right and not overpowering. There’s a little kick from the spicy sausage and it’s become my favorite way to eat spinach. I like to use a spicy Italian pork sausage for this dish, but I have also used turkey sausage and Debbie used farmer sausage once.

    I usually look for sausage that’s local, always made with natural ingredients and with a lot of herbs and spices in it. Use one that has some kick to it.

    Debbie and I made our own pasta for this and if you want to give that a go, our recipe for homemade pasta is here. You can’t beat the taste of tender fresh pasta. To make your own, here is our recipe for homemade pasta.

    If you don’t have the time or don’t feel like it, store-bought works just as good, especially the fresh ones that aren’t quite dried yet. Those taste the best if you’re going the store-bought route, but I also make this recipe with gluten free noodles. Whatever your preference is will work just fine for this fettuccine recipe.

    We had a bit of fun making our pasta this time! We couldn’t figure out where to hang it so it would dry out a little and we could wrap up what we weren’t going to use right away. We ended up hanging it over the shower curtain rod and it worked perfectly!


    Mushroom Ravioli with Spinach – this easy meatless pasta dinner requires only 6 ingredients and 30 minutes! Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

    • 10 oz ravioli ((cheese ravioli, pesto-filled, etc.))
    • 2 tablespoons olive oil
    • 1/4 cup sun-dried tomatoes (, chopped)
    • 10 oz mushrooms ((cremini, button mushrooms, or baby portobellos))
    • 5 oz spinach (, fresh)
    • 4 cloves garlic (, minced)
    • 1/4 teaspoon red pepper flakes
    • 1 tablespoon olive oil
    • salt and pepper
    1. Cook ravioli until al dente. Drain.
    2. In a large skillet, heat 2 tablespoons olive oil on medium heat.
    3. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

    Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.


    Recipe Summary

    • 2 large red bell peppers
    • 2 tablespoons minced garlic
    • ¼ cup fresh basil
    • 3 tablespoons extra virgin olive oil
    • 2 cups half-and-half
    • ¼ cup grated Romano cheese
    • 4 tablespoons butter
    • salt and pepper to taste

    Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.

    Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.

    In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

    Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.


    Fried Lobster Ravioli with Two Cream Sauces

    Many moons ago, a restaurant and brewer opened just down the street from where we were living at the time. They brewed the usual – beer. They also brewed some of the most incredible Root Beer I have ever tasted. Hubby and I are not beer consumers. As for Kiddo, now that he is of the legal age to drink, he doesn’t mind a draft every now and then. However he is our child – with a weakness for top-shelf Margaritas and a good Merlot. When it comes to wines, he’s become a bit of a snob. He feels the cork, sniffs and swirls, giving the illusion that he has been drinking wines for eons, and that he knows exactly what he is doing. Like Hubby, Kiddo prefers a red that is deep and full-bodied, the product the small berries of Cabernet Sauvignon, while I prefer the more delicate fruit of the Pinot Noir vine.

    What does any of this have to do with Fried Lobster Ravioli? Nothing, except that the brewery I was speaking about had a Fried Lobster Ravioli appetizer that was utterly delicious. I had often ordered it for my entrée, along with bread and a house salad. The Ravioli was presented on a bed of greens (for color), served on a rectangular platter with two wonderful sauces on the side for “dipping”.

    Learning to fry Ravioli at home wasn’t difficult. Coming up with the right combination of cream and prepared sauces was another story. Many attempts were utter failures. But from failure comes success!

    These tantalizing pillows of lobster-filled ravioli can be served as an appetizer, as part of a multi-course supper or as the main event.

    Fried Lobster Ravioli with Two Cream Sauces
    Ingredients – Pesto Cream Sauce
    3/4 cup heavy whipping cream
    1/4 cup White Wine
    2 tablespoons butter
    1/4 cup prepared pesto sauce
    Pinch Garlic Powder
    1/4 teaspoon salt
    1/4 cup Parmesan cheese, shredded

    Pesto Cream Sauce: Heat heavy whipping cream and wine in a small, heavy saucepan over medium heat until hot but not boiling.

    Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.

    Stir in Parmesan cheese, heat until melted. Keep warm until ready to serve

    Ingredients – Tomato Cream Sauce
    1/2 Jar Tomato Pasta Sauce
    1/4 Cup Red Wine
    ½ Cup Heavy Cream
    ¼ Cup Freshly Grated Parmesan Cheese

    In a saucepan, heat pasta sauce and wine. When bubbling, add cream and Parmesan cheese.

    Reduce heat to low and simmer until heated through.

    Keep warm until ready to use.

    Ingredients – Ravioli
    1 large egg, lightly beaten
    1/2 cup seasoned fine bread crumbs
    2 Tablespoons Parmesan cheese
    1 Package Store-Bought Lobster Ravioli (refrigerated section)
    3 tablespoons olive oil
    Garnish: Small leafy greens

    In a shallow bowl, lightly beat egg to blend white with the yolk. Set aside.

    In another shallow bowl, combine bread crumbs and Parmesan cheese.

    Remove Ravioli from packaging. If some of the ravioli are stuck together, gently separate them, taking care not to tear or damage the pasta pillows. DO NOT use if torn.

    Dip each ravioli in egg, then in crumb mixture to coat lightly on both sides. Place on a rack over a baking sheet and allow to sit for about 10 minutes for coating to better adhere to the pasta.

    In large skillet over medium-high heat, heat oil add ravioli cook 2 to 3 minutes on each side until golden.

    To Assemble & Serve – As Appetizers to Pass: Plate fried ravioli on a bed of small greens such as Arugula, Mizuna or Frisée on a serving platter. Place sauces into two small bowls with spoons nearby.

    To Assemble & Serve – As Main Entrée: Spoon a little of each sauce on individual plates. Place a few ravioli on top of each sauce. Garnish with a little greenery. And if you happen to have lobster just laying about, that would be a nice garnish, too.


    Smoked haddock, goats cheese and spinach ravioli. This one’s a must for Facebook!

    I want you to think of this ravioli as the culinary equivalent of a Facebook post. Not because I went to the trouble of digging out the fancy plate with the blue edge, the matching napkin and the table cloth in a colour almost exactly that of the Facebook logo. These all give some subtle brand support but, they are not the point. In reality it’s all a bit more psychological.

    The truth of this lies in the fact that this simple ravioli is as good as it gets. On that basis, it’s the very stuff of Facebook posting. It is the place for showing off the positive side of our lives. Many of us idly flick through the feed and marvel at the lovely lives our friends appear to have. You know the story. They are always checking in at fancy restaurants, posting shots of themselves with minor celebrities and always, always beaming with self satisfied happiness. Nobody is that happy.

    Side note on the reality of Facebook: In truth, many of these lovely people spend their downtime sitting at home, lonely, unloved and posting witticisms, memes and cat on a skateboard videos, in a pathetic attempt to look as if they have a fulfilling life.

    That crystal wine glass and the bottle of Macon Lugny add greatly to the atmosphere of perfection. My ravioli is a real highpoint and it represents the best of my life at present. I should have just stuck the picture up on Facebook. But, enough of this rant. Here’s the ingredients for Smoked Haddock, Goats Cheese and Spinach Ravioli:

    • 180 grammes of 00 flour
    • 2 fresh eggs
    • 150 grammes piece of smoked haddock (really smoked, not painted with smoke type flavouring)
    • 100 grammes of baby spinach
    • 100 grammes or so of fresh, soft goat’s cheese
    • Salt and pepper to season
    • 250ml of cream

    Pasta. All you need is 00 flour and egg. That’s all. No salt. No oil.

    Beat the pasta ingredients to a dough. Change over to the dough hook (You have a dough hook, don’t you?) Beat it for 10 minutes more. If you don’t have a mixer, you can combine this lot by hand and knead the dough until it’s ready. Wrap it in cling film and pop it in the fridge for half an hour.

    Add the fish and the cream to a saucepan. Poach the fish in the cream.

    We haven’t had a decent pouring shot in a while. Cream pours pretty well.

    Remove the fish and flake it by hand, removing any stray bones.

    The skin will practically fall off the fish. (Note the Facebook blue edge on this plate too.)

    Cook the spinach and squeeze out any excess water. Add the spinach, crumbled fish and goat’s cheese to a bowl.

    This is all good stuff. Fish, goat’s cheese and spinach.

    Season well and mix to incorporate.

    This doesn’t look like much. The flavour is fantastic.

    Roll out the pasta. Get it nice and thin. My Facebook friend Lisa-Ann and I debate whether level 5 or level 8 is thin enough. She is of Sicilian extraction and should know. She suggests 8. I can see through level 5 as the picture shows. I went to 6. No more.

    The Wife wears the pasta like a second skin.

    Lay out the pasta. Add dollops of the mixture.

    Don’t add too much. The ravioli will not be the better of overfilling.

    Lay a layer of pasta on top and work out any trapped air by dabbing with your finger, working from the centre outwards.

    Get rid of the air. The ravioli will only float in the water.

    Cut out the ravioli using a fancy pasta cutter if you have one (You will know if you have one, there will be a picture on your Facebook feed). Otherwise, use a less fancy knife and make square ravioli.

    The fancy cutter does a great job of sealing and cutting the pasta.

    Side note on ravioli making: Don’t leave as much of a gap between the ravioli as I did here. You will get more ravioli. That can only be a good thing.

    Add a dollop of the goat’s cheese to the cream in which you poached the fish. Stir it, over a low heat, until you have a nice thick sauce. Collect the ravioli and add them to a large pot of boiling water.

    This is the ravioli before it goes into the water. It looks lovely.

    If you have extracted the air, they will sink, only coming back to the surface when they are cooked. Lift them out, spoon over some of the cream sauce and serve them immediately.

    The pasta is as light as a feather and filled with goodness.

    The dish is delicious. Take pictures of it and post them on your Facebook feed. Either that of feed your face. If you go with the latter, you can use the picture below on your feed. Or should that be fed?

    Fed up with Facebook? Add this to your feed.

    Feed this to your Facebook friends. They will be fed up with you. You will be well fed.


    Watch the video: How to Make Smoked Salmon Ravioli (October 2021).