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Halibut Ravioli with Smoked Scamorza and Spicy Spinach Sauce

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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.

Ingredients

For the filling

  • 1 Pound cooked halibut, cut into small pieces
  • 1 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
  • 2 large eggs
  • 3 Tablespoons water
  • 1 Teaspoon olive oil
  • Pinch of salt

For finishing

  • 2 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
Servings4
Calories Per Serving736
Total Fat30g46%
Sugar3gN/A
Saturated13g64%
Cholesterol211mg70%
Protein38g75%
Carbs77g26%
Vitamin A423µg47%
Vitamin B122µg27%
Vitamin B60.8mg38.3%
Vitamin C6mg9%
Vitamin D6µg2%
Vitamin E2mg12%
Vitamin K28µg35%
Calcium114mg11%
Fiber4g15%
Folate (food)70µgN/A
Folate equivalent (total)316µg79%
Folic acid144µgN/A
Iron6mg32%
Magnesium65mg16%
Monounsaturated10gN/A
Niacin (B3)13mg66%
Phosphorus490mg70%
Polyunsaturated3gN/A
Potassium804mg23%
Riboflavin (B2)0.7mg41.8%
Sodium763mg32%
Thiamin (B1)0.8mg55.3%
Zinc2mg12%