Flounder Ravioli With Mustard Tomato Sauce Recipe


MethodMain Ingredient


 Fresh flounder1⁄2 Pound, cut in to chunks
 Egg1 , separated
 Buttermilk1⁄3 Cup (5.33 tbs)
 Minced parsley2 Tablespoon
 Wonton skins16 Ounce (1 Package)
 Virgin olive oil2 Tablespoon, divided
 Tomatoes2 Large, seeded and chopped
 Minced onion1⁄4 Cup (4 tbs)
 Garlic clove1 Large, minced
 White wine1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Prepared yellow mustard1 1⁄2 Tablespoon
 Spicy brown mustard1 1⁄2 Tablespoon
 Butter4 Tablespoon, cut into pieces

Nutrition Facts

Serving size: Complete recipe

Calories 2876 Calories from Fat 856

% Daily Value*

Total Fat 95 g146.8%

Saturated Fat 36.5 g182.7%

Trans Fat 0 g

Cholesterol 490.2 mg

Sodium 3424.8 mg142.7%

Total Carbohydrates 340 g113.3%

Dietary Fiber 14.3 g57.4%

Sugars 17.2 g

Protein 102 g204.9%

Vitamin A 149.1% Vitamin C 152.4%

Calcium 41.4% Iron 116%

*Based on a 2000 Calorie diet


Process flounder, egg white and buttermilk in food processor or blender until well combined.
Stir in parsley; season with salt and pepper.
Place heaping teaspoonful of fish mixture in center of wonton skin; moisten edges with beaten egg yolk.
Top with another wonton skin and press to seal, working out any air bubbles.
Repeat with remaining wonton skins.
Heat 1 tablespoon olive oil in large skillet; add tomatoes and cook briefly.
Remove with slotted spoon; set aside.
Heat remaining 1 tablespoon oil in skillet; cook onion until tender.
Add garlic and cook about 2 minutes.
Add wine, scraping up any brown bits.
Add water; bring to a boil.
Reduce heat; simmer until reduced to 1/2 cup.
Whisk mustards into wine mixture until well blended.
Gradually whisk in butter.
Reduce heat to low.
Season with salt and pepper; add reserved tomatoes.
Cook until heated through.
Cook ravioli, a few at a time, in boiling salted water for 5 minutes; drain.
Top ravioli with sauce.
Garnish as desired