One of my favourite things to do when tucking into steak and mash is pouring any excess meat juice over the potatoes – is it just me or is that not amazing? Especially when the steak is cooked in a nice herby, lemony marinade. I’d say, that right there is the definition of umami. As for these ravioli, I wanted to make something quite unique, wrapping the fillets and mash in delicious fresh pasta – recreating that steak and mash combo experience with every bite! Quite self-indulgent, I know. But hopefully any likeminded person out there will appreciate these as much as I did!
You’ll see I’ve decided to marinate the fillet and leave it in meaty chunks as opposed to having it blitzed into the filling. It definitely adds to the experience. Also when you have a hunk of swordfish as nice as this one, you wouldn’t want to reduce it to a pulp.
Don’t be put off by having to make your own pasta. It’s worth it. It’s simple, and if you follow the pasta recipe below, I know your ravioli will come out beautifully.
So here we go: Velvety pasta; a fresh and comforting filling; a fiery pesto and a few sweet pops of pomegranate – I think you’re going to love this ravioli dish!
p.s. Why not make a few more and then freeze? You can cook them from frozen – it just takes a few minutes longer.
Serves 4. Prep time 1hr; cooking time 20mins.
For the pasta:
400g ’00’ flour
4 large free range organic eggs
2 tbsp extra virgin olive oil
2 tbsp white wine
pinch of salt
For the filling:
500g of fresh swordfish loin
a handful of sage leaves
4 red grelot spring onions or shallots, finely chopped
1 clove of garlic, chopped and crushed
a glug of olive oil
a few glugs of white wine
600g of maris piper potatoes
200g of rainbow chard, including stalks
For the pesto:
100g rocket leaves
1 clove of garlic
a handful of pistachio kernels, toasted
50g freshly grated parmesan
a handful of pomegranate seeds
Marinade the swordfish: Dice the swordfish into 1cm cubes. Place in a bowl along with the zest and juice of one lemon, sage and garlic. Season with salt and pepper, cover with cling film and place in the fridge to marinate for 1hr.
Make the pasta: In a mixing bowl add the flour and salt, making a well in the middle. Add 3 eggs plus the yolk of a 4th, olive oil and white wine, combining everything with a fork. Tip onto a floured surface and kneed for 10 mins. Alternatively use a mixer with a dough hook. Once you have a shiny and uniform ball of dough, wrap in cling film and place in the fridge for 30 mins.
Make the filling: Bring a pan of salted water to the boil, add the potatoes and cook as if making mash. Ideally using a potato ricer, rice the potatoes into a bowl adding seasoning and the zest and juice of a lemon.
In the meantime lightly wilt the chard by steaming or boiling for 2-3 mins. Drain, run under a cold tap and then squeeze any excess moisture out. Finely chop and toss into the potato mash. Mix through so that you have an even distribution.
Heat the olive oil in a frying pan. Add the onion and soften over a medium heat. Add the swordfish including the marinade. Cook through for 10 mins, pouring a few glugs of white wine towards the end. Turn up the heat to cook off.
Pour the white wine sauce into the potato mash, holding back the fish, and mix it through. You want the mash to still hold its shape, so don’t pour in all the sauce if it’s getting too wet. Transfer the swordfish into a bowl, cover and leave to cool along with the mash.
Make the ravioli: Roll out your pasta dough using a pasta machine, working the sheets until you reach the lowest thickness setting.
Dust a work surface with semolina flour and lay out half of your pasta sheets. Evenly lay dollops of potato mix onto the sheets, placing 2-3 bits of swordfish on top. Lightly baste around each dollop with water, and gently lay the remaining sheets on top, pressing down gently to seal.
Using a pastry wheel, slice up your sheets into ravioli and lay to one side. Sprinkle with a good dusting of semolina flour.
Make the pesto: In a food-processor add the pistachios, garlic, olive oil, rocket and parmesan. Blitz until you have a smooth pesto consistency. Transfer to a bowl and season.
Bring it all together: Boil a large pan of salted water, lower in the ravioli and cook for 3 minutes. Slowly drain the ravioli holding back some pasta water. In a frying pan, heat a glug of oilve oil, tip in the ravioli and a little pasta water to stop them drying out. Finally pour in the rocket pesto and again give it all a good toss.
Plate up, top with a handful of pomegranate seeds and dig in!
Thank you for reading!
What’s your favourite ravioli recipe? Do you drench your mash? Would love to hear what you think in the comments below…