| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Cooked swordfish (from Involtini or Paillard recipe) |
| 1/2 |
c |
Basic tomato sauce |
| 4 |
|
Scallions, thinly sliced, plus |
| 2 |
|
Scallions, thinly sliced |
| 10 |
|
Basil leaves, chiffonade |
| 1/2 |
|
Recipe basic pasta |
| 4 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Butter |
| 2 |
tb |
Black olive paste |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.
Roughly chop swordfish and place in mixing bowl. Add tomato sauce,
scallions and basil and stir well to combine. Roll pasta out to thinnest
setting on pasta machine and cut out eight 5 by 5 squares. Divide swordfish
mixture among four squares and place the remaining four squares on each
one. Carefully press the edges of the pasta together to form large square
packages of ravioli. Place ravioli in boiling water and lower heat to high
simmer and cook for four to five minutes, or until pasta is tender and
filling is hot.
Meanwhile, place olive oil and butter in a 12 to 14-inch saute pan over
medium heat. Cook until butter is bubbling and add black olive paste. Let
pan sit off heat until ravioli are done. Carefully remove ravioli with a
large slotted spoon and gently place all four in pan with olive paste
mixture. Put pan over medium heat. Gently shake pan to cover ravioli, and
scallions and serve immediately.
Yield: 4 servings
Recipe by: Molto Mario MB1D26 Posted to MC-Recipe Digest V1 #624 by Sue
<suechef@sover.net> on May 29, 1997
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