Haddock Ravioli with Sage Butter

Ingredients

• Ravioli

  • 1 package 300 g frozen spinach
  • 4 cups (1 litre) water
  • 5 eggs
  • 1 teaspoon (5 ml) salt
  • 3 cups (750 ml) all-purpose flour
  • Water (approximately 15 ml / 1 tablespoon)

• Filling

  • 1/2 lb (225 g) haddock fillets, cut into small dice
  • 1/2 cup (125 ml) ricotta cheese
  • Grated zest of 1 lemon
  • Salt and pepper

• Garnish

  • 10 asparagus, blanched
  • 1/4 cup (60 ml) butter
  • 30 cherry tomatoes
  • 4 sage leaves, chopped
  • Salt and pepper