Tandoori Fish & Spinach Ravioli

Hey Guys and Girls! 

2nd Post! and already I've had 24 views! Thanks Guys! Figured since Sunday is when my whole family is around the house, that it would be an awesome day to get experimenting on dinner.. and tonights was Tandoori Fish and Spinach Ravioli. Might i add this is the first time I made this and the recipe for the actual filling is made by me :) Hopefully you guys will try it and love it as much as I did - but i did cheat in the tandoori paste.

Ingredients:

Filling:

• 4 Basa Fillets (about 0.5kg) (washed)
• 3 Tablespoons - Tandoori Paste
• 125g Baby Spinach (washed and dried)
• 1 Lemon (sliced into two)
• Salt and Pepper to taste
• 6 Tablespoons Olive Oil
• 1 small Onion, finely diced
• 2 Garlic Cloves, finely diced

 Method

1. Lightly whisk together the tandoori paste and half a lemons worth of juice and add over the fillets of fish. Cover and allow to marinate for several hours, to allow the flavours to seep into the fillets. 
2. Place three tablespoons of Olive Oil in a saucepan and allow to heat. Place half the fillets i.e. 2 fillets and cook until full cooked and set aside. Do the second batch with the rest of the oil and allow to rest in some foil. Do not overfill the pan as it will make the fish soggy and not get the nice outside.
3. Flake the fish using a fork and set aside to cool. In this time, make the pasta dough to your liking. 
4. Using the same saucepan, heat it up and add the onion and garlic and allow to cook.
5. Add the Spinach and allow to wilt down. Once wilted, add the fish from the foil and salt and pepper it to your taste.
6. Add half a lemons worth of juice and let cook for a minute or two. Set the mixture aside to cool. In this time. 

When I made this pasta dough, I only trialed it using the general rule of 100g and 1 egg per portion. Because of that i wanted enough for my family to have two ravioli each, and because my parents are much of a non-srilankan food eating background, I made the dough using the following recipe. Please feel free to use your own pasta dough recipe. This mixture made about 10ish Ravioli with plenty of leftover filling to drizzle on top, so if you made more pasta you could have had more ravioli. So the recipe i used is as follows.

Ingredients:

Dough:

• 200g Plain Flour
• 2 eggs
• Salt to taste
• 2 Tablespoons Semolina
• Extra flour for kneading and dusting. 

 Method

1. Line a baking tray with baking paper, and sprinkle the Semolina over the paper. Set aside. 
2. Sift the flour and salt together in a bowl or into a clean surface. Create a well in the centre.
3. Break two eggs into the centre of the well.
4. Using a fork or spoon, start to whisk in the flour, making sure the eggs don't exit the well. Do this till fully incorporated. It might be sticky, so don't be alarmed.
5. Once all mixed in, using clean hands, knead the dough till elastic making sure to add more flour if need be to make it not sticky.
6. Once kneaded, place dough in some cling film and tightly wrap. Place the dough in the fridge for half and hour. In this time, you can finish making the filling.
7. Cut the pasta dough into thirds, and use a third at a time. Do not leave the remainder pasta open, as it will cause the pasta to dry therefore cover the rest and place in the fridge.
8. Flatten the third, and sprinkle some flour over this piece.
9. Dust your pasta maker with some extra flour and place the pasta third into the pasta maker on the largest setting.
10. Once rolled initially, fold the mixture into thirds and put in the pasta machine the opposite way. 
11. Continue using this method, until the desired thickness is reached, folding the dough and putting it through each setting at least twice . On my machine, I had 7 settings, so i went to 4 as my lowest. 
12. Continue with the rest of the pasta. 
13. Cut the pasta to your shapes, and fill the pasta with the filling, making sure not the overfill.
14. Close the filling with another pasta piece using a pastry brush with water to seal the edges.
15. Place done ravioli onto the semolina baking tray until ready to be cooked.
16. When ready to be cooked, simply boil some salted water, making sure to add some olive oil when the water is boiling, and cook the pasta until Al Dente.

So that sums up my Tandoori Fish and Spinach Ravioli. Hope you guys love it as much as I do.

Until next time.......

Lusciously Decadent Writer :)