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fish ravioli with mustard-tomato sauce

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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.

yield 4 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For fish ravioli with mustard-tomato sauce

  • RAVIOLI
  • 1/2 lb
    fish fillets, cut into 1-inch pieces
  • 1/3 c
    buttermilk
  • 1
    egg, separated
  • 1/4 tsp
    salt
  • 1/8 tsp
    ground white pepper
  • 2 Tbsp
    fresh parsley, minced
  • 16 oz
    package fresh or frozen wonton skins, thawed
  • 3 qt
    water
  • 1 tsp
    salt
  • MUSTARD-TOMATO SAUCE
  • 2 lg
    tomatoes, seeded and cut into 1/2-inch cubes
  • 2 Tbsp
    olive oil, divided
  • 1/4 c
    onion, minced
  • 1 lg
    garlic clove, minced
  • 1 c
    chablis or other dry white wine
  • 1 c
    water
  • 1 1/2 tsp
    prepared mustard
  • 1 1/2 tsp
    spicy brown mustard
  • 1/4 c
    butter
  • 1/4 tsp
    salt
  • 1/8 tsp
    pepper

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.
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