Source: Italy al Dente pg. 90-91
Ingredients
Filling
2 T unsalted butter
1/3 cup shallots or yellow onion, finely minced
1 lb white fish fillets (sea bass, halibut, or sole), cut into 1-inch pieces
1/2 cup dry white wine
1/2 lb fresh spinach, stems removed
Salt to taste
1 T fresh mint, finely minced
1 T fresh parsley, chopped
1/2 cup ricotta
1/4 cup freshly grated Parmigiano-Reggiano cheese
Ravioli
2 cups unbleached all-purpose flour
3 extra-large eggs
Sauce
2 T unsalted butter
2-1/2 cups canned Italian plum tomatoes with their juice, put through a food mill to remove seeds
1/4 cup heavy cream
(This can turn out a little too much like tomato sauce)
2 T unsalted butter
1/3 cup shallots or yellow onion, finely minced
1 lb white fish fillets (sea bass, halibut, or sole), cut into 1-inch pieces
1/2 cup dry white wine
1/2 lb fresh spinach, stems removed
Salt to taste
1 T fresh mint, finely minced
1 T fresh parsley, chopped
1/2 cup ricotta
1/4 cup freshly grated Parmigiano-Reggiano cheese
Ravioli
2 cups unbleached all-purpose flour
3 extra-large eggs
Sauce
2 T unsalted butter
2-1/2 cups canned Italian plum tomatoes with their juice, put through a food mill to remove seeds
1/4 cup heavy cream
(This can turn out a little too much like tomato sauce)
Preparation
Filling: Heat the butter in a medium skillet over medium heat. When the butter foams, add the shallots. Cook, stirring, until they are lightly golden and soft, 6 to 7 minutes. Add the fish and stir until it loses its raw color, 2 to 3 minutes. Raise the heat to high and add the wine. Cook until the wine is all reduced, then turn the heat off under the skillet.
Wash the spinach in several changes of water and place in a small pan only with the water that clings to the leaves. Sprinkle with salt, cover the pan, and place over medium-low heat. Cook until the spinach is tender, 3 to 5 minutes. Drain and squeeze all water out of the spinach.
Mince the fish and spinach very fine by hand or in a food processor. If using a food processor, pulse the machine on and off until everything is chopped fine but not pureed. Put the mixture in a bowl and add the herbs, ricotta, and Parmigiano, then season with salt. Mix until all ingredients are well combined. Taste and adjust the seasoning. (The filling can be prepared several hours ahead. Refrigerate tightly covered.)
Pasta: (as instructed on unseen pages-- find recipe and preparation) Fill the ravioli with the filling. Cover a large tray or cookie sheet with a kitchen towel. Sprinkle the towel with some flour and place the ravioli in a single layer over it. The ravioli can be used immediately, or they can be refrigerated, uncovered, for a few hours.
Sauce: Heat the butter in a large skillet over medium heat. Add the tomatoes and cream. Season with salt and simmer, stirring occasionally, for 6 to 8 minutes. Keep the sauce warm over low heat.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the ravioli. Cook, uncovered, over high heat until the ravioli are tender but still firm to the bite.
With a big skimmer or a large slotted spoon, scoop up the ravioli, draining off the excess water against the side of the pot, and place in the skillet. Mix gently over low heat until the pasta and sauce are well combined. Serve at once.
Serves 4 / Makes approx 40 ravioli
Wash the spinach in several changes of water and place in a small pan only with the water that clings to the leaves. Sprinkle with salt, cover the pan, and place over medium-low heat. Cook until the spinach is tender, 3 to 5 minutes. Drain and squeeze all water out of the spinach.
Mince the fish and spinach very fine by hand or in a food processor. If using a food processor, pulse the machine on and off until everything is chopped fine but not pureed. Put the mixture in a bowl and add the herbs, ricotta, and Parmigiano, then season with salt. Mix until all ingredients are well combined. Taste and adjust the seasoning. (The filling can be prepared several hours ahead. Refrigerate tightly covered.)
Pasta: (as instructed on unseen pages-- find recipe and preparation) Fill the ravioli with the filling. Cover a large tray or cookie sheet with a kitchen towel. Sprinkle the towel with some flour and place the ravioli in a single layer over it. The ravioli can be used immediately, or they can be refrigerated, uncovered, for a few hours.
Sauce: Heat the butter in a large skillet over medium heat. Add the tomatoes and cream. Season with salt and simmer, stirring occasionally, for 6 to 8 minutes. Keep the sauce warm over low heat.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the ravioli. Cook, uncovered, over high heat until the ravioli are tender but still firm to the bite.
With a big skimmer or a large slotted spoon, scoop up the ravioli, draining off the excess water against the side of the pot, and place in the skillet. Mix gently over low heat until the pasta and sauce are well combined. Serve at once.
Serves 4 / Makes approx 40 ravioli
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