fish ravioli with mustard-tomato sauce

Name: Fish Ravioli with Mustard-Tomato Sauce
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: ## RAVIOLI; 1/2 pound(s) fish fillets, cut into 1-inch pieces; 1/3 cup(s) buttermilk; 1 - egg, separated; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) ground white pepper; 2 tablespoon(s) fresh parsley, minced; 16 ounce(s) package fresh or frozen wonton skins, thawed; 3 quart(s) water; 1 teaspoon(s) salt; ## MUSTARD-TOMATO SAUCE; 2 large tomatoes, seeded and cut into 1/2-inch cubes; 2 tablespoon(s) olive oil, divided; 1/4 cup(s) onion, minced; 1 large garlic clove, minced; 1 cup(s) chablis or other dry white wine; 1 cup(s) water; 1 1/2 teaspoon(s) prepared mustard; 1 1/2 teaspoon(s) spicy brown mustard; 1/4 cup(s) butter; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper

5 Pinches

Lynette C

Gulf Breeze, FL

Updated on Feb 21, 2016

I like to use a nice firm whitefish for this recipe. I've used red snapper, grouper, and amberjack successfully. This takes a while, but it is a nice dish.

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prep time 20 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

RAVIOLI
1/2 pound fish fillets, cut into 1-inch pieces
1/3 cup buttermilk
1 - egg, separated
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoons fresh parsley, minced
16 ounces package fresh or frozen wonton skins, thawed
3 quarts water
1 teaspoon salt
MUSTARD-TOMATO SAUCE
2 large tomatoes, seeded and cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/4 cup onion, minced
1 large garlic clove, minced
1 cup chablis or other dry white wine
1 cup water
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons spicy brown mustard
1/4 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper

How To Make fish ravioli with mustard-tomato sauce

Step 1

Combine fish, buttermilk, egg white, 1/4 teaspoon salt, and pepper in the container of an electric blender or food processor; process until well blended. Transfer mixture to a small bowl. Add the minced parsley, stirring well.

Step 2

Place 1 heaping tablespoonful of the fish mixture in the center of each wonton skin. Lightly beat the egg yolk. Brush the edges of each wonton skin with the egg yolk; top with an additional wonton skin. Press the edges together with a fork to seal. (Reserve an remaining wonton skins for another use.) Place the filled wontons on wax paper, and cover with plastic wrap.
Step 3

Place water in a Dutch oven; add 1 teaspoon salt, and bring to a boil. Add the wontons, 4 or 5 at a time, and return to a boil; reduce heat and simmer 5 minutes or until tender. Remove ravioli with a slotted spoon; place in individual serving bowls. Spoon Mustard-Tomato Sauce over each serving. Garnish with parsley, if desired.
Step 4

For the sauce: Saute tomato in 1 tablespoon oil in a large skillet 3 minutes. Remove with a slotted spoon and set aside.
Step 5

Add the remaining tablespoon oil to the skillet and add onion to skillet. Saute 2 to 3 minutes or until tender. Add the garlic, and saute an additional 2 minutes. Add the wine and water to the skillet; cook over medium heat until the liquid is reduced to about 1/2 cup.
Step 6

Combine mustards in a small bowl. Add 1 tablespoon wine mixture, stirring well with a wire whisk. Add the mustard mixture to the wine mixture in the skillet; stir well. Add butter, stirring until the butter melts. Add the sauteed tomato, salt, and pepper. Cook over medium heat until thoroughly heated.
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