Haddock Ravioli with Sage Butter
Haddock Ravioli with Sage Butter
Ingredients
- 1 package 300 g frozen spinach
- 4 cups (1 litre) water
- 5 eggs
- 1 teaspoon (5 ml) salt
- 3 cups (750 ml) all-purpose flour
- Water (approximately 15 ml / 1 tablespoon)
- 1/2 lb (225 g) haddock fillets, cut into small dice
- 1/2 cup (125 ml) ricotta cheese
- Grated zest of 1 lemon
- Salt and pepper
- 10 asparagus, blanched
- 1/4 cup (60 ml) butter
- 30 cherry tomatoes
- 4 sage leaves, chopped
- Salt and pepper
Instructions
- Wilt the spinach in boiling water for 1 minute. Drain. Rinse under cold water and place over a clean cloth. Twist the cloth to dry the spinach thoroughly.
- In a blender, purée the spinach, eggs and salt. Strain.
- Place the flour in the bowl of a food processor with the spinach purée. Pulse until it starts to form a soft ball. Add water, as needed. Place the dough on a work surface and knead until smooth. Add water or flour, as needed, the dough should not be sticky. Wrap in plastic wrap and let rest for 30 minutes.
Haddock Ravioli with Sage Butter