Swordfish Ravioli with Olive Pesto
1/2 Pound cooked swordfish (from Involtini or Paillard recipe) 1/2 Cup basic tomato sauce 4 scallions, thinly sliced -- plus 2 scallions -- thinly sliced 10 basil leaves -- chiffon...
Ingredients
- 1/2Poundcooked swordfish
- 4scallions, thinly sliced -- plus
- 2scallions -- thinly sliced
- 10basil leaves -- chiffonade
- 1/2recipe basic pasta
- 4Tablespoonextra virgin olive oil
- 2Tablespoonbutter
- 2Tablespoonblack olive paste
Directions
- 1
1/2 Pound cooked swordfish (from Involtini or Paillard recipe) 1/2 Cup basic tomato sauce 4 scallions, thinly sliced -- plus 2 scallions
- 2
Roughly chop swordfish and place in mixing bowl
- 3
Add tomato sauce, scallions and basil and stir well to combine
- 4
Roll pasta out to thinnest setting on pasta machine and cut out eight 5 by 5 squares
- 5
Divide swordfish mixture among four squares and place the remaining four squares on each one
- 6
Carefully press the edges of the pasta together to form large square packages of ravioli
- 7
Place ravioli in boiling water and lower heat to high simmer and cook for four to five minutes, or until pasta is tender and filling is hot
- 8
Meanwhile, place olive oil and butter in a 12 to 14-inch saute pan over medium heat