Swordfish Ravioli with Olive Pesto
Submitted by takaslove
Handmade swordfish ravioli stuffed with chopped swordfish, tomato sauce, scallions, and fresh basil, then tossed in a rich black olive pesto with butter and extra-virgin olive oil. Ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minHomemade ravioli stuffed with swordfish? Now we’re talking. These oversized square parcels are packed with chopped swordfish mixed into tomato sauce, scallions, and fresh basil for a filling that’s hearty without being heavy.
The magic happens in the pan. A quick toss in bubbling butter, extra-virgin olive oil, and black olive paste coats each ravioli in a briny, savory sauce that makes the swordfish filling really pop.
You don’t need a pasta-making degree to pull this off. Roll it thin, fill it generous, press the edges tight, and let the boiling water do the rest.
Kitchen Tips
- Use cooked swordfish for the filling. Leftover grilled or pan-seared swordfish works beautifully here.
- Press the ravioli edges firmly and check for air pockets before sealing. Trapped air makes them burst in the water.
- Lift the ravioli out with a slotted spoon rather than dumping them into a colander. They’re big and delicate, and rough handling will tear them.
Ingredients
Directions
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 sauté 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.
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