Flounder Ravioli With Mustard Tomato Sauce
|Fresh flounder||1⁄2 Pound, cut in to chunks|
|Egg||1 , separated|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Minced parsley||2 Tablespoon|
|Wonton skins||16 Ounce (1 Package)|
|Virgin olive oil||2 Tablespoon, divided|
|Tomatoes||2 Large, seeded and chopped|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Large, minced|
|White wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Prepared yellow mustard||1 1⁄2 Tablespoon|
|Spicy brown mustard||1 1⁄2 Tablespoon|
|Butter||4 Tablespoon, cut into pieces|
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