Let’s begin by gathering our ingredients for Rockfish Ravioli:
1 rockfish fillet
1 cup puréed asparagus
1 cup puréed mushrooms
1 cup puréed onions
1 jar alfredo
5 tablespoons butter
2 tablespoons white wine
2 tablespoons lemon juice
2 tablespoons parsley
Purée 1 cup of onions, asparagus and mushrooms. Purée rockfish.
Melt 2 tablespoons butter in skillet. Cook veggies in skillet for about 5 minutes. Add puréed rockfish to skillet. Fold fish into veggies until totally cooked. Remove from heat to cool.
To form ravioli, place a wonton wrapper on a flat surface. Wet edges with brush. Place approximately 1 tablespoon rockfish mixture on wrapper. Then place second wrapper over fish. Press edges to seal. Flour ravioli and place on plate so they won’t stick together.
Chop assorted veggies and add to skillet. Sauté veggies for about 10 minutes.
Broil 3-4 ravioli for 2-3 minutes. Remove from water and place on plate keeping separated.
Bring 1 jar alfredo, 2 tablespoons lemon juice, 2 tablespoons chopped parsley and 2 tablespoons white wine to a boil.
Add ravioli and veggies to plate. Top with alfredo sauce. Plate to serve. Enjoy!
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