Blue-eyed trevalla is a mild tasting fish which makes it the perfect complement to the flavours of chives, black pepper and potato.
- To make filling, place potatoes in a saucepan of boiling salted water and cook, covered, for 12-15 minutes or until tender when pierced with a skewer. Drain. Set aside for 5 minutes to cool slightly. Remove skin and return to pan with cream. Use a potato masher or fork to mash until smooth. Season with salt and pepper. Stir in chives.
- Place trevalla in bowl of a food processor. Process until roughly chopped. Add to potato, stir until well combined.
- Line a large baking tray with non-stick baking paper.
- Place the lasagne sheets on a clean work surface. Working quickly, use a 7cm diameter pastry cutter to cut the lasagne sheets into 48 discs. Place teaspoonsful of the potato mixture in the centre of half of the discs. Brush edges with a little of the whisked egg, top with remaining discs and press edges together to enclose the filling and seal. Place ravioli on lined tray. Cover with plastic wrap and place in the fridge for 30 minutes.
- Bring a large saucepan of salted water to a rapid boil. Add half the ravioli and cook, uncovered, stirring occasionally, for 5-6 minutes or until tender. Use a slotted spoon to transfer to a bowl. Cover with foil to keep warm, and set aside. Return the water to the boil and repeat with remaining ravioli, adding the cooked ravioli in the last 2 minutes of cooking. Drain.
- To make the basil pine nut butter, melt butter in frying pan over medium heat until foaming. Add pine nuts and cook, stirring occasionally, for 3-4 minutes or until nuts are golden. Season with salt and pepper. Remove from heat before adding basil. Spoon butter mixture over ravioli and toss to combine. Serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set