Monkfish Ravioli With Tarragon Cream Sauce Recipes

MONKFISH RAVIOLI WITH TARRAGON CREAM SAUCE

Steps:

• Filling Saute pancetta in skillet over med high heat until lightly browned, 5-7 minutes. Add anchovy paste and stir. Add oil, scraping up brown bits. Add spinach, cook 2 minutes stirring constantly. Add monkfish, cook 3-5 minutes then add cream. Stir until monkfish is cooked through. Add nutmeg and set aside to cool. When cool, pulse in food processor until blended. Sauce Melt butter in a large sauté pan and cook shallots until tender, 8 minutes. Pour wine and stock into pan and reduce to ¼ cup, about 15 minutes. Add cream and return to simmer whisking until thickened, 2-3 minutes. Add finely chopped tarragon. Stir in salt and pepper. Pasta Put flour in large bowl. Make a well in the center of flour and pour eggs and olive oil into it. Using your fingers in a circular motion mix eggs and oil, incorporate the flour starting with inner rim of well. As the well expands push flour from sides into the center. The dough will come together when ½ of flour has been incorporated. Knead dough for 6 minutes. If still sticky, add more flour-it should be smooth, elastic. Wrap in plastic and let rest for 30 minutes at room temp. Cut dough in 2 pieces. Set rollers of pasta machine to widest setting. Flatten one piece into rectangle and feed through rollers, 8 to 10 times folding in half each time. Then, with the same piece of dough, turn dial down one setting and feed through rollers. Repeat until you get to the second to the last setting. Put sheet of pasta on floured work surface and put 1 teaspoon of filling 2 inches apart along half of the sheet. Fold dough over mounds, gently pressing around each to release air. Using a ravioli cutter, cut between mounds. Put ravioli on baking sheet dusted with corn meal. Repeat with second piece of dough. In large pot bring 7 quarts of salted water to boil. Cook ravioli until they float to surface then drain. Add to your pan of sauce. Gently stir ravioli to coat, sprinkle with fresh tarragon and serve.

TARRAGON WALNUT BROWN BUTTER SAUCE

Steps:

• Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
• Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta according to package instructions; drain.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

LEMON-TARRAGON CREAM SAUCE

Steps:

• In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
• Add the Riesling.
• Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
• Add the lemon and tarragon and cook for 5 minutes more.
• Add salt and pepper to taste.
• Serve over fettucine.

TARRAGON CREAM SAUCE

Steps:

• In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
• Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
• Remove and discard the tarragon sprigs.
• Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
• Remove from heat and stir in salt and chopped tarragon.
• Yummy!