Fish Ravioli with Mustard-Tomato Sauce

Fish Ravioli With Mustard-tomato Sauce

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Lynette !


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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20 Min
25 Min
Stove Top



  • 1/2 lb
    fish fillets, cut into 1-inch pieces
  • 1/3 c
  • 1
    egg, separated
  • 1/4 tsp
  • 1/8 tsp
    ground white pepper
  • 2 Tbsp
    fresh parsley, minced
  • 16 oz
    package fresh or frozen wonton skins, thawed
  • 3 qt
  • 1 tsp

  • 2 large
    tomatoes, seeded and cut into 1/2-inch cubes
  • 2 Tbsp
    olive oil, divided
  • 1/4 c
    onion, minced
  • 1 large
    garlic clove, minced
  • 1 c
    chablis or other dry white wine
  • 1 c
  • 1 1/2 tsp
    prepared mustard
  • 1 1/2 tsp
    spicy brown mustard
  • 1/4 c
  • 1/4 tsp
  • 1/8 tsp

How to Make Fish Ravioli with Mustard-Tomato Sauce


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

Printable Recipe Card

About Fish Ravioli with Mustard-Tomato Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Italian

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