*  Exported from  MasterCook  *
                     Swordfish Ravioli With Olive Pesto
 Recipe By     : Molto Mario MB1D26
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Pound         cooked swordfish
                         (from Involtini or Paillard recipe)
      1/2  Cup           basic tomato sauce
    4                    scallions, thinly sliced -- plus
    2                    scallions -- thinly sliced
   10                    basil leaves -- chiffonade
      1/2  Recipe        basic pasta
    4      Tablespoons   extra virgin olive oil
    2      Tablespoons   butter
    2      Tablespoons   black olive paste
 Bring 6 quarts water to boil and add 2 tablespoons salt.
 Roughly chop swordfish and place in mixing bowl. Add tomato sauce,
 scallions and basil and stir well to combine. Roll pasta out to thinnest
 setting on pasta machine and cut out eight 5 by 5 squares. Divide swordfish
 mixture among four squares and place the remaining four squares on each
 one. Carefully press the edges of the pasta together to form large square
 packages of ravioli. Place ravioli in boiling water and lower heat to high
 simmer and cook for four to five minutes, or until pasta is tender and
 filling is hot.
 Meanwhile, place olive oil and butter in a 12 to 14-inch saute pan over
 medium heat. Cook until butter is bubbling and add black olive paste. Let
 pan sit off heat until ravioli are done. Carefully remove ravioli with a
 large slotted spoon and gently place all four in pan with olive paste
 mixture. Put pan over medium heat. Gently shake pan to cover ravioli, and
 scallions and serve immediately.
 Yield: 4 servings
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