Angler stuffing for ravioli

Yield: 1 servings

Measure Ingredient
1 pounds Angler fillet
1 Yellow onion, chopped
1 tablespoon Chopped parsley
½ teaspoon Dried thyme olive oil
1 tablespoon Chopped garlic
2 tablespoons Bread crumbs salt and pepper to taste

Chop the fish very fine with a knife or in a grinder or food processor. If you're using a food processor don't reduce it to a paste. CAREFUL! You should end with the texture of finely ground hamburger meat. Saute the onion and garlic in olive oil until soft, add the remaining ingredients and cook until the angler loses its raw color. If the fish gives off a lot of liquid strain it back into the pan and reduce, adding some more bread crumbs to absorb the liquid, and then add it back to the stuffing. Season to taste and allow to cool before filling the pasta.

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