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Monkfish Ravioli

Monkfish Ravioli

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  • Fresh Pasta Dough
  • 1/4 cup Pancetta, chopped
  • 1 lb Spinach (blanched and chopped with water squeezed out)
  • 1 1/2 lb Monkfish
  • Black Pepper
  • 1 1/2 tsp Anchovy paste
  • 3 tbsp Olive oil
  • 1/4 cup Heavy cream
  • Pinch nutmeg


  1. Follow this Fresh Pasta recipe to prepare dough for ravioli.
  2. Season monkfish with black pepper and roughly chop.
  3. Blanch the spinach, squeeze out the excess water and chop.
  4. Sauté pancetta in a skillet over medium-high heat until starting to brown, 5-7 minutes.
  5. Add anchovy paste and stir. Pour in the oil scrap up the brown bits from bottom of the pan. Add spinach and cook for 2 minutes, stirring continuously.
  6. Add monkfish to the pan and cook for 3-5 minutes. Add the cream and continue cooking until monkfish is cooked through. Stir in the nutmeg and set aside to cool.
  7. Place cooled mixture in a blender and process until smooth.
  8. Cut prepared pasta dough in 2 pieces. Set the rollers of a pasta machine to the widest setting. Gently flatten one piece of dough into a rectangle and feed it through the rollers 8 – 10 times, folding it in half after each time.
  9. Turn dial down one setting and feed the same piece through the rollers. Repeat the process until you get to the second to last setting.
  10. Put the flattened sheet of pasta on a floured work surface. Place 1 tsp of filling, 2 inches apart along one half of the sheet. Fold dough in half over the mounds of filling, gently pressing around each to release air.
  11. Using a ravioli cutter, cut between the mounds and place the cut ravioli on a baking sheet dusted with corn meal.
  12. Repeat process with the second piece of dough and remaining filling.
  13. Bring a pot of water to a boil and cook ravioli until they float.
  14. Drain and serve immediately.


Recipe adapted from