Unique recipes for Alaskan Halibut

Halibut Ravioli

Halibut Ravioli

Halibut Ravioli- makes about 45-50 ravioli depending on size

The great thing about ravioli fillings is the recipe is just a generalized guideline and you can add more cheese, fish, or seasonings to your taste and with what you have available. They are best the day they are made, but you can also freeze on parchment lined sheet pan and then put frozen ravioli into zip lock bags for up to 3 months (they rarely last in the freezer more than 2 weeks in my house).

For the filling:

  • 12-16 oz halibut fillet- thawed, rinsed, patted dry, and skinned.
  • 1 c cubed white bread- crusts removed
  • 1/4 c cream
  • 2 T butter
  • 1/2 c fresh parsley leaves
  • 1 egg yolk
  • 1/3 c parmesan cheese grated
  • Salt and white pepper to taste

Put the bread cubes in bowl and cover with cream.  Squeeze bread so that the cream is absorbed and set aside.

Cut the halibut into 1/2 inch cubes.  In medium sized sauté pan over medium heat, melt the butter.  When the butter foams, add the halibut cubes.  Salt and pepper to taste- stir and cook for 1-2 minutes – the halibut will be more opaque than when raw but not totally cooked through.  Remove from pan into food processor.  Add the soaked bread cubes, parsley, parmesan cheese and egg yolk. Pulse until well mixed- do not puree.  Taste for seasoning and add salt and pepper as needed.  If the filling is too wet, you can add more grated cheese and if it is too dry, add more cream.  Cover bowl and refrigerate until needed.  Can make several hours before the pasta if needed.

For the pasta:  Use your favorite pasta recipe- there are versions for mixing by hand, in a food processor, or with a mixer  and rolling out by hand or with a machine in most Italian cooking books.  I swear by anything in Marcella Hazan’s 1992 Essentials of Italian Cooking, but numerous cookbooks have recipes for fresh pasta.

I roll out one sheet at a time in my hand cranked pasta maker, put a teaspoon or so of filling on one side and then moisten the edges with water before bringing the pasta edges together- see photos below.  Press each ravioli to seal and try to get most of the air out, then cut with pasta roller.  Each ravioli may be slightly different in size and shape, but I prefer the hand made artesian look that results.

Place the raviolis on dry towels sprinkled with flour, or on parchment lined sheet pans.  You can refrigerate for a few hours before cooking or can freeze them on sheet pans, and then place in zip lock bags.  Be sure the edges are not touching other raviolis.

Bring a pot of water to a boil and add salt- turn down heat to soft boil so as not to break the ravioli.  Gently place 12-18 ravioli in the pot and cook for 2-3 minutes- taste one to be sure the pasta is cooked on the edges.  Remove from the pot with a strainer spoon and place in a pasta bowl that has a few teaspoons of softened butter.  Its best not to fully drain the ravioli, but leave some of the pasta water with the raviolis to mix with the butter.  Toss to combine.  Top with lightly dressed arugula, toasted pine nuts, and a grating of parmesan cheese.

 

 

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