Wednesday, December 5, 2012

Seared Fish with Butternut Goat Cheese Ravioli In Sage Butter Sauce

Seared Fish with Butternut Goat Cheese Ravioli in Sage Butter Sauce
This savory dish is easy to prepare and always impresses your guests. You can use any kind of fish you like and is also great with pork, chicken and especially seared duck breast.  If you have the time make the pasta for the ravioli from scratch, it’s worth it. It adds an extra level of depth of flavor and texture to the dish. In this case I was short on time so I used wonton wrappers.  You can cut and crimp them to look just like ravioli or just make them into triangles. This recipe served three.
1 small butternut squash
3 firm fish filets
20 leaves of sage
1 tablespoon fresh chives
1 tablespoon fresh parsley
2 cloves garlic
4 ounces goat cheese
1 stick of unsalted butter
Wonton wrappers

Cut the squash in half and remove the seeds. Roast the butternut squash in a 375* oven for about an hour or until tender.  After cooling, dig out all the squash and transfer to a bowl and mash it up. Wrap up the squash in a cheese cloth and squeeze gently until liquid stops flowing out.  Finely chop five of the sage leaves, chives and parsley and add to the bowl of squash. Chop the garlic and make a paste using the side of your knife and to the mixture. Now add the goat cheese and blend. 

Make an egg wash and brush the edges of the wonton wrappers. Place a teaspoon of the butternut squash mixture into the center of the wonton and fold to form a triangle. Be sure that none of the mixture is coming out of the edges. It will leak out during boiling if it is. Dust them with a little flour and let rest in the fridge until you’re ready to boil them. 

In a small sauce pan melt the butter on medium low heat. Once melted add the sage leaves. Season with salt and pepper. I do a rough chop on them but you can chop them any way you want. Let simmer while pasta is boiling.
Boil the ravioli in salty water for about 3 or 4 minutes. Remove from the water and let drain in a colander.
Season the fish on both sides with salt and pepper and lightly dust with a little flour. This will let them brown without over cooking the fish. In a saute pan heat some olive oil and sear the fish.
Plate the ravioli with seared fish on top and cover with the sage butter. 

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