Halibut Ravioli with Smoked Scamorza and Spicy Spinach Sauce

Halibut Ravioli with Smoked Scamorza and Spicy Spinach Sauce
Staff Writer

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This creamy and spicy fish-stuffed ravioli from New York City's Antica Pesa is unique and flavorful, and the end result will have you amazed with what you can do in the kitchen.

4
Servings
829
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 1  Pound  cooked halibut, cut into small pieces
  • carrot, medium diced
  • 1  Cup  mascarpone cheese
  • 1  Teaspoon  lemon zest
  • 1  Tablespoon  chopped thyme
  • Salt and pepper, to taste

For the pasta dough

  • 3  Cups  all-purpose flour
  • large eggs
  • 3  Tablespoons  water
  • 1  Teaspoon  olive oil
  • Pinch of  salt

For finishing

  • pieces smoked Scamorza
  • 1/2  Cup  cooked spinach
  • Oil, as needed
  • Dash of  red pepper flakes

Directions

For the filling

In a medium-sized bowl, add the halibut, carrots, mascarpone cheese, lemon zest, and chopped thyme. Season with salt and pepper to taste and store in the refrigerator while making the ravioli. 

For the pasta dough

Put the flour and eggs in the pasta machine or make it by hands and knead the dough until is smooth. Roll the pasta thin and cut into circles. Put 1-2 tablespoons of the filling in the middle, wet the pasta all around and place another piece of a pasta on top. Press the ravioli all around and make sure that both sides stick together.

For finishing

Preheat the oven to 400 degrees. 

Bring a large pot of salted water to a boil. Cook the ravioli for about 3 minutes, then add to a baking sheet. Place the slices of Scamorza on top and roast in the oven for about 7 minutes. 

In a blender, add the spinach, oils, and seasonings and purée until smooth. Serve the ravioli on a bed of the sauce. 

 

Nutritional Facts

Total Fat
39g
56%
Sugar
6g
7%
Saturated Fat
10g
42%
Cholesterol
122mg
41%
Carbohydrate, by difference
73g
56%
Protein
45g
98%
Vitamin A, RAE
21µg
3%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
76µg
84%
Calcium, Ca
197mg
20%
Choline, total
112mg
26%
Fiber, total dietary
6g
24%
Fluoride, F
25µg
1%
Folate, total
95µg
24%
Iron, Fe
5mg
28%
Magnesium, Mg
110mg
34%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
501mg
72%
Selenium, Se
55µg
100%
Sodium, Na
1136mg
76%
Thiamin
1mg
91%
Water
191g
7%
Zinc, Zn
8mg
100%

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.