Swordfish And Pumpkin Ravioli Recipe

Make Pasta Dough

In a large bowl or on a clean surface, make a mound with 2 cups of all-purpose flour. Create a well in the center and add 3 large eggs. Gradually incorporate the flour into the eggs using a fork, then knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Prepare Pumpkin Filling

In a bowl, combine 1 cup of roasted pumpkin puree, 1/4 cup grated Parmesan cheese, pinch of ground nutmeg, salt and pepper to taste. Mix until smooth and set aside.

Assemble the Ravioli

Divide pasta dough in half and roll out each half into thin sheets using a pasta machine or rolling pin. Place spoonfuls of pumpkin filling about an inch apart on one sheet. Top with the second sheet, press around filling to seal, and cut into ravioli using a knife or cutter. Seal edges with a fork if needed.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float and are tender. Drain and set aside, reserving a little pasta water.

Preheat a grill or grill pan to medium-high heat. Season swordfish steaks (about 1.5 inches thick) with olive oil, salt, and pepper.

Grill swordfish for 4-5 minutes per side, or until fully cooked and nicely charred. Remove from heat and set aside to rest.

Thinly slice 1 small onion. Toss the slices in a mixture of flour, salt, and pepper. Heat about 1 inch of oil in a pan and fry onions in batches until golden brown and crispy. Drain on paper towels.

In a skillet, melt 4 tablespoons of unsalted butter over medium heat. Add fresh sage leaves (about 10) and cook until the butter turns golden brown and the sage is crisp, around 3-4 minutes. Remove from heat.

Blanch green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain and toss with a little olive oil, salt, and pepper.

Place a portion of pumpkin ravioli on each plate. Top with grilled swordfish.

Spoon brown butter and crispy sage over ravioli and swordfish. Add green beans to the side.

Sprinkle crispy onions and crumbled feta over the swordfish and ravioli before serving.