Trevalla and potato saffron ravioli with basil pine nut butter

Blue-eyed trevalla is a mild tasting fish which makes it the perfect complement to the flavours of chives, black pepper and potato.

Recipe «Trevalla and potato saffron ravioli with basil pine nut butter» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 14 homemade saffron lasagne sheets, 1 egg, lightly whisked, 2 desiree potatoes, unpeeled, 2 tbsp thickened cream, Salt & freshly ground black pepper , 1 tbsp snipped fresh chives, 400g blue-eye trevalla fillets, skin and bones removed, chopped, 100g butter, cubed , 80g pine nuts, Salt & freshly ground black pepper, 1/3 cup fresh basil, loosely packed, shredded.

Ingredients:

• 14 homemade saffron lasagne sheets 
• 1 egg, lightly whisked 
• 2 desiree potatoes, unpeeled 
• 2 tbsp thickened cream 
• Salt & freshly ground black pepper 
• 1 tbsp snipped fresh chives 
• 400g blue-eye trevalla fillets, skin and bones removed, chopped 
• 100g butter, cubed 
• 80g pine nuts 
• Salt & freshly ground black pepper 
• 1/3 cup fresh basil, loosely packed, shredded 

Instructions

1. 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.
2. Place trevalla in bowl of a food processor. Process until roughly chopped. Add to potato, stir until well combined.
3. Line a large baking tray with non-stick baking paper.
4. 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.
5. 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.
6. 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.