Ingredients
4 pieces Swordfish steaks (I used chicken)
2 cloves Garlic, minced
2.25 cup All-purpose flour
3 large Eggs
1 cup Pumpkin purée
0.5 cup Parmesan cheese, grated
0.25 tsp Nutmeg
4 tbs Unsalted butter
8 whole Sage leaves
1 medium Onion, thinly sliced
1 cup Vegetable oil (for frying)
garnish Crispy sage leaves (from brown butter)
Directions
1. Mix eggs and flour, knead for 8-10 min. Let rest for 30 min
2. Mix puree, parm and nutmeg until smooth
3. Roll out pasta into two sheets
4. Place filling on one half of dough and cover with the other
5. Cut ravioli and cook for 3-4 min in boiling water
6. Pan-sear chicken until golden brown
7. Crisp onions in same pan
8. Add butter and sage into saucepan until crispy and slightly brown
9. Assemble dish, top with sage brown butter, more parm and crispy onions
Full recipe with exact measurements & steps here: pekinthechef.com/bonefishgrill/swordfish-and-pumpkin-ravioli
2 Comments
That looks REALLY good.
not even a pan sauce……ew