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Haddock Ravioli with Sage Butter
Haddock Ravioli with Sage Butter
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Haddock Ravioli with Sage Butter

Preparation
1 H 30 MIN
Cooking
5 MIN
Waiting
30 MIN
Servings
6
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Ingredients

Ravioli

Filling

Garnish

Preparation

Ravioli

  1. Wilt the spinach in boiling water for 1 minute. Drain. Rinse under cold water and place over a clean cloth. Twist the cloth to dry the spinach thoroughly.
  2. In a blender, purée the spinach, eggs and salt. Strain.
  3. Place the flour in the bowl of a food processor with the spinach purée. Pulse until it starts to form a soft ball. Add water, as needed. Place the dough on a work surface and knead until smooth. Add water or flour, as needed, the dough should not be sticky. Wrap in plastic wrap and let rest for 30 minutes.

Filling

  1. In a bowl, combine the haddock, ricotta and lemon zest. Season with salt and pepper. Refrigerate.
  2. Cut the dough into 2.5-cm (1-inch) thick slices. Roll a slice through a pasta machine until it becomes slightly translucent.
  3. Place the strip of dough on a lightly floured surface. Cut the strip in half lengthwise. Brush the strip with water.
  4. Place 5 ml (1 teaspoon) of filling every 4-cm (1 ½-inch), then cover with the second strip of dough. Press the edges to seal. With a fluted pastry wheel, cut squares of dough for the ravioli. Place on a floured baking sheet. Repeat with the remaining ingredients. Set the ravioli aside in the refrigerator or freeze for later use.
  5. Cook the ravioli in salted boiling water for about 4 minutes. Drain, keeping 30 ml (2 tablespoons) cooking water.
  6. While cooking the ravioli, prepare the garnish.

Garnish

  1. Cut the asparagus tips in half lengthwise and the stalks into thin wedges.
  2. In a saucepan, melt half the butter and heat until foamy. Add the asparagus and tomatoes and cook for about 3 minutes or until the tomatoes begin to burst.
  3. Add the sage, ravioli and the reserved cooking water. Remove from the heat. Add the remaining butter and stir gently until melted. Adjust the seasoning and serve.

Note

If you have any pasta left, dry them, dust them in flour, then freeze them. You can use them to prepare a wonderful lasagna.
Here's an idea if making homemade pasta keeps you from making this recipe: use frozen wonton wrappers, thawed. You will find those in the frozen food aisle in most supermarkets.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.