I had a whole long preamble written for another ravioli post I've written up but not posted yet, but I'll have to save that for when the post finally gets up...
I'm short for time today, but just wanted to get this delicious recipe posted for you to enjoy. I made ravioli because I (now that I have my grain grinder and can make my own flours) am selling gluten free fresh pasta to people, and a friend ordered 16 sheets of fresh pasta, and a single batch only makes 14.... so I have to double my batch, and am left with a whole bunch of extra pasta to use for my family. So I decided to make it into ravioli, using the fish left over from my fish experimentation. I served it with an herbed coconut cream sauce, and it was totally terrific, but this fish pasta can also be served with a regular white sauce, tomato sauce, or any other sauce really.
You can make this recipe gluten free, dairy free, egg free easily, but depending on which pasta recipe and bread crumbs you use, it can have eggs or gluten, if you have no need to make the recipe specialized for a diet.
Any cooked fish should work for this recipe, provided it is deboned. I used some type of white fish (not exactly sure what kind), but all should do the trick.
1 batch homemade pasta dough (i used my soba noodle recipe to make it gluten free but you can use any pasta dough like this wheat pasta recipe or this whole wheat pasta recipe)
2 cups unspiced, cooked, deboned fish (I used my fish heads, but any kind is fine)
1/2 large onion
4 cloves garlic
1 cup breadcrumbs (I used breadcrumbs made out of stale gluten free bread)
2 1/2 teaspoon dry basil
4 teaspoon dry parsley
1-2 teaspoon salt
2 teaspoon coconut oil
2 tablespoon coconut oil
4 cups coconut milk (ideally homemade coconut milk)
1 cup dry wine
1-2 cups fish broth
2 teaspoons dried parsley
1 teaspoon- 1 tablespoon salt
1 tablespoon dried oregano
2 tablespoon garlic powder
1/4 - 1/2 cup flour or starch (I used potato starch but others should work)
1/2 cup water
Up to a tablespoon of lemon juice (optional)
1. Take the fish and process it with half an onion and garlic n a food processor or blender until mostly smooth.
2. Add the rest of the filling ingredients.
3. Lay out your pasta out on a flat surface.
4. Cut your pasta into small rectangles, roughly 2-3 inches by 4-5 inches. Smaller is also fine, but its harder to work with, so first make larger rectangles until you get the hang of making ravioli.
5. Put your filling into the bottom center of your rectangle squares, making sure to keep them away from the edges, and making sure not to overfill.
6. Lightly wet the edges of the bottom half of the rectangle.
7. Pull the top half of the rectangle over the filling and press it down on the bottom half of the rectangle, making sure you have a good seal.
8. Press down the sides, making sure you have a good seal, and being careful not to rip the pasta.
9. Do this for all the pasta dough.
10. Boil the ravioli about 5 minutes, or until the dough is fully cooked and not chewy.
11. To make the sauce, fry the onion in coconut oil until browned. Add the coconut milk, wine, fish broth, spices, and salt. Cook for 10 minutes.
12. Mix potato starch or flour with water, ensuring no clumps.
13. Pour the flour/starch mixture into the sauce, and cook, stirring constantly, until fully thickened.
14. Serve ravioli in sauce.
Have you ever made homemade ravioli before? What type? Does this look like a recipe you'd try out?