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Trevalla and potato saffron ravioli with basil pine nut butter
Trevalla and potato saffron ravioli with basil pine nut butter
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Delicate blue-eyed trevalla pairs beautifully with aromatic chives, bold black pepper, and creamy potato.
Ingredients:
  • 14 (14 x 25cm) homemade saffron lasagne sheets (see related recipe variations)
  • 1 egg, lightly whisked
  • 2 (about 280g) desiree potatoes, unpeeled
  • 40.40 gm thickened cream
  • Salt & freshly ground black pepper
  • 20.00 ml snipped fresh chives
  • 400g blue-eye trevalla fillets, skin and bones removed, chopped
  • 100g butter, cubed
  • 80g (1/2 cup) pine nuts
  • 82.50 ml fresh basil, loosely packed, shredded
Instructions:
  • 1. Boil potatoes in salted water until tender. Drain, cool slightly, peel, and return to pan. Add cream and mash until smooth. Season with salt, pepper, and stir in chives.
  • Put the trevalla in a food processor and pulse until roughly chopped. Mix it with the potato and stir until fully combined.
  • Prepare a large baking tray by lining it with non-stick baking paper.
  • Lay the lasagne sheets on a clean work surface. Using a 7cm diameter pastry cutter, cut the sheets into 48 discs. Spoon teaspoons of the potato mixture onto half of the discs. Brush edges with whisked egg, top with remaining discs, and press edges together to seal. Arrange the ravioli on a lined tray, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • 1. Bring a large pot of salted water to a vigorous boil. Add half of the ravioli and cook uncovered, stirring occasionally, for 5-6 minutes until tender. Transfer to a bowl using a slotted spoon, cover with foil to keep warm, and set aside. Bring the water back to a boil and repeat the process with the remaining ravioli, adding the first batch in the last 2 minutes. Drain the cooked ravioli before serving.
  • In a frying pan over medium heat, melt butter until foamy. Add pine nuts and cook for 3-4 minutes until golden, stirring occasionally. Season with salt and pepper. Remove from heat, then stir in basil. Drizzle over ravioli, toss, and enjoy promptly.

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