Halibut Ravioli With Smoked Scamorza And Spicy Spinach Sauce

4 from 1 ratings

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.

Servings

servings

Ingredients

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
3 cup all-purpose flour
2 large eggs
3 tablespoon water
1 teaspoon olive oil
pinch of salt
2 pieces smoked scamorza
1/2 cup cooked spinach
oil, as needed
dash of red pepper flakes

Directions

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.
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.
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.