Flounder Ravioli With Mustard Tomato Sauce Recipe
Ingredients
| Flounder | 1/2 pound, cut in to chunks | |
| Egg | 1 , separated | |
| Buttermilk | 1/3 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, minced | |
| Wonton package | 1 | |
| Virgin olive oil | 2 Tablespoon, divided | |
| 2 large tomatoes, seeded and chopped | ||
| Onion | 1/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 cup each white wine and water | ||
| 1 1/2 tablespoons each prepared yellow and spicy brown mustard | ||
| Butter | 4 Tablespoon, cut into pieces | |
Directions
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
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
Chef
