You are here

Flounder Ravioli With Mustard Tomato Sauce

creative.chef's picture
  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

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (20 votes)


Flounder Ravioli With Mustard Tomato Sauce Recipe