Mango Salsa Mahimahi with Arugula-Shallot-Ricotta Basil Ravioli in a Chunky Tomato Sauce

The ravioli board and the pasta maker have come out to play once again. This time, I experimented for the first time with a flavored dough. Rather than simply making whole wheat pasta as I did previously, I blended up some basil and incorporated it into the dough. It turned out quite green - lending a pretty splash of color to the table for this spring meal, and imparted a subtle hint of basil with each bite. It actually imparted less taste than I expected, and I think I'd experiment next time to get more of a basil flavor, but it still changed the meal some and was a worthwhile experiment.

To go with my freshly homemade ravioli, I also grilled up some mahimahi and garnished it with a refreshing mango salsa. Yum! Mango is one of the quintessential fruits for me, imparting delicious flavor, a juicy crunch, and an exciting burst with each bite. What more could you ask for from a fruit? It also paired excellently with the mahimahi, making every bite a treat.

Difficulty: medium-hard
Time: 2 hrs 15 min
Cost: $18.45



Arugula-Shallot-Ricotta Basil Ravioli in a Chunky Tomato Sauce
Time: 2 hrs

Ingredients:
(pasta)
1 1/4 c whole wheat flour
1 1/4 c white flour
2 oz basil
2 eggs
1 tsp olive oil

(filling)
2 tsp olive oil
1/2 c shallots, diced
1 bag arugula
6 oz low-fat ricotta

(sauce)
1 tsp olive oil
4 garlic cloves, minced
2 c exotic cherry tomatoes, halved
4 tbsp fresh basil, chopped
1/4 c white wine

This meal takes a fair amount of time to make, and it's important to stay organized to avoid getting overwhelmed! So read through the entire recipe before beginning and make sure you have everything ready to go. We'll make the dough first, then as it sits we'll prepare the filling. After assembling the ravioli we'll let them sit again for a few minutes as the sauce is started and then you can boil water and finish the ravioli as the sauce finishes simmering.

Put 1 c of whole wheat flour and 1 c of white flour into a large bowl. Mix until evenly combined.

Place the basil into a food processor and blend just until diced, like pesto. Do not let it become frothy. Scrape or pour all of the basil into the bowl with the flour. Add the eggs and olive oil. Stir until combined. It should get tacky and form a dough ball. Once it gets to that point, start kneading the dough. Add the rest of the flour as needed, just 1 tbsp at a time. Use that extra flour to coat your hands and a kneading surface as well so that the dough doesn't stick.

Knead the dough for about 10 minutes, or until it's elastic-y and no longer sticky. Then set the dough aside and let it settle for about 10 minutes.

While the dough is setting, let's turn to the filling. Heat a pan over medium heat. Add the olive oil, swirling to coat. When the olive oil is hot, add the shallots. Saute for 4-5 minutes, stirring fairly often to keep from burning. They should just begin to brown by that point. Add the arugula and saute for 2 more minutes. Finally, add the ricotta. Stir constantly just until it begins to melt a little and then remove it from the heat. Continue to stir until everything is well combined.

Let the filling cool for a few minutes as you begin to roll out the dough. You do not want it to be super hot when you put it into the ravioli.

Roll out your dough, follownig the specifications of your pasta machine. For mine, I ran a ball through on the "1" setting several times, folding and re-arranging until it was nicely rectangular and even. Then I sent through on the "2" once and then the "5" before putting the sheet on the ravioli board. Whatever your method, though, prepare the dough and fill, seal, and separate all of your ravioli until you're finished. Set the ravioli aside for about 10 minutes to dry slightly.

Finally, get the sauce ready before boiling your ravioli. Heat a pan over medium-high heat. Add the olive oil, swirling to coat. When the oil is hot, add the garlic. Saute for 1 minute, stirring nearly constantly, until the garlic just begins to brown. Add the cherry tomatoes. Stir occasionally and saute for 5 minutes. You can slightly smash the halves as your stir if you'd like a little more liquid-y sauce. Add the basil and white wine. Saute for another 2 minutes.

Last but not least, as the tomatoes simmer, bring a pot of water to a rolling boil. Add as much ravioli as fits and boil for 3-4 minutes or until tender. Remove with a slotted spoon and continue until all of the ravioli are cooked. Serve the sauce spooned over your freshly-made, green basil ravioli.

Servings: 4
Serving size: 15 ravioli plus sauce
Nutrition: calories 373; carbs 68g; fat 3g; protein 19g; sodium 191mg; iron 37mg

Mango Salsa Mahimahi
Time: 30 min

Ingredients:
1/4 c low-fat coconut milk
6 tbsp lime juice
1 lb mahimahi
1.5 c mango, peeled and diced
3/4 c cucumber, diced
3 tbsp red onion, diced
1.5 tbsp fresh cilantro, chopped
1 tsp fresh ginger, minced
1/2 tsp black pepper

Place 3 tbsp coconut milk (of 4 total in 1/4 c) and 3 tbsp of lime juice in a small flat pan. Mix together. Add the mahimahi fillet, flipping a few times so it's coated in the milk mixture. Then cover and set in the fridge to marinate for 15 minutes.

As it's marinating, get the salsa together. Put the final 1 tbsp of coconut milk, 3 tbsp of lime juice, mango, cucumber, red onion, fresh cilantro, and ginger in a small bowl. Toss to evenly combine. Then leave out on the counter to sit. This is best as the flavors meld, so sitting for a few minutes is ideal.

Heat a grill pan over medium-high heat. Spray with cooking spray. When the pan is hot, place the mahimahi on it, discarding excess marinade. Sprinkle the fillet evenly with the black pepper. Saute for 5-6 minutes, then flip and saute for another 5-6 minutes or until cooked through.

Serve with the salsa over the fish.

Servings: 2
Serving size: 1/2 lb fish plus salsa
Nutrition: calories 262; carbs 25g; fat 4g; protein 33g; sodium 162mg; iron 14mg