Spinach and Monkfish Ravioli

Ingredients

For the pasta

• 14 ounces of very fine flour
• salt
• 4 eggs
• 1 tablespoon extra-virgin olive oil
• 1/4 cup black cuttlefish ink
• 1/4 cup water

For the filling

• 1/4 onion, diced
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 14 ounces monkfish fillets, chopped
• 2 tablespoons white wine
• 1 tablespoon water
• 1 ounce heavy cream
• 1 egg
• salt & freshly ground black pepper
• 1 orange, zest of, only
• 5 ounces spinach, boiled and squeezed dry

For the sauce

• 1/2 head romaine lettuce, julienned
• 1 tablespoon unsalted butter
• 1 ounce all-purpose flour
• 1 cup heavy cream
• salt & freshly ground black pepper

Directions

1. 1

   For the pasta:

2. 2

   Combine the flour and salt on a work surface. Make a well in the center, and add the eggs, olive oil and ink (previously mixed with 1/4 cup of water).

3. 3

   Knead the dough by hand until well-blended. Let it rest for at least 1/2 hour in the refrigerator, covered with plastic.

4. 4

   For the filling:

5. 5

   In a large skillet over moderate heat, saute the onion and garlic in the olive oil. Add the monkfish and saute for a few minutes.

6. 6

   Add the wine, and let it evaporate. Add the water, and cook until the fish is opaque and cooked through, about 5 minutes. Remove the pan from heat and let it cool down. Once cooled, stir in the rest of the ingredients.

7. 7

   To assemble the ravioli:

8. 8

   Divide the dough into four parts. Starting with the first part, keeping the rest covered with plastic wrap, roll through the pasta machine. Start with the widest setting, and keep running through each of the thinner settings until the second thinnest setting is reached.

9. 9

   Place it on the table, and top half of the dough with teaspoonfuls of filling, spaced about 1 inch apart. Fold the other half of dough over the filling. Using fingers, press dough to seal around each mound of filling, being sure to push out any air bubbles.

10. 10

    Using a ravioli or cookie cutter large enough to leave a small edge around the filling, cut the ravioli.

11. 11

    To make the sauce:

12. 12

    Bring a large pot of boiling water to a boil. Add the lettuce, and cook until very wilted. Remove from pot with a slotted spoon, and save water to boil the ravioli.

13. 13

    Melt the butter in a medium saucepan over moderate heat. Add the flour, and cook for about 4 minutes, while stirring continuously, to make a roux.

14. 14

    In another saucepan, bring the heavy cream, salt and pepper to a boil. Add the roux and let cook for about 5 minutes. Add the blanched lettuce, and continue to cook the sauce until it coats the back of a spoon.

15. 15

    To cook the ravioli and assemble the dish: Cook the ravioli in the boiling water for approximately 7-8 minutes, remove with a slotted spoon. Saute the drained ravioli with a few tablespoons of butter.

16. 16

    Place the sauce on the plate, and top with the ravioli.