Fish Ravioli in Clam Sauce
Number of servings : 6 Prep time: 2 hours Cooking time: 10 minutes Type of meal : | Main Courses
Number of servings : 6
Prep time: 2 hours
Cooking time: 10 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
150 g / 5 oz white fish fillets, cooked
180 g / 6 oz spinach, cooked, drained and chopped
15 ml / 1 tbsp olive oil
2 scallions, sliced thinly
50 ml / 1/4 cup ricotta cheese
30 ml / 2 tbsp Grana Padano cheese, grated
To taste salt and freshly ground pepper
1 package, 908 g won ton wrappers, thawed
1 egg white, lightly beaten
500 ml / 2 cups commercial tomato-basil sauce
250 ml / 1 cup commercial tomato purée
2 cans, 283 g / 10 oz each clams
To taste Grana Padano cheese, grated
In a food processor, pulse the fish, spinach, oil, scallions, ricotta, Grana Padano, whole egg, salt and pepper. Refrigerate.
On a work surface, lay out a few won ton wrappers and place 7 ml / 1/2 tbsp of the fish mixture in the middle of each one. Brush the edges with beaten egg white and place another wrapper over the top, pressing well to seal. Cut with a fluted ravioli wheel to make a square. Repeat with the remaining ingredients.
Place the finished ravioli on parchment-lined trays as you go. Cover with a clean towel and refrigerate until ready to cook. (Unused won ton wrappers may be refrozen).
Before serving time, bring the sauce ingredients to a boil in a saucepan and keep hot.
Cook the ravioli in a large pot of boiling, salted water until they rise to the surface. Drain and transfer to a heated serving platter onto which you have spooned a little sauce of the sauce.
Pour the rest of the sauce over the ravioli and serve with the grated cheese.