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1
For the pasta:
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2
Combine the flour and salt on a work surface.
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3
Make a well in the center, and add the eggs, olive oil and ink (previously mixed with 1/4 cup of water).
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4
Knead the dough by hand until well-blended.
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5
Let it rest for at least 1/2 hour in the refrigerator, covered with plastic.
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6
For the filling:
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7
In a large skillet over moderate heat, saute the onion and garlic in the olive oil.
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8
Add the monkfish and saute for a few minutes.
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9
Add the wine, and let it evaporate.
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10
Add the water, and cook until the fish is opaque and cooked through, about 5 minutes.
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11
Remove the pan from heat and let it cool down.
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12
Once cooled, stir in the rest of the ingredients.
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13
To assemble the ravioli:
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14
Divide the dough into four parts.
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15
Starting with the first part, keeping the rest covered with plastic wrap, roll through the pasta machine.
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16
Start with the widest setting, and keep running through each of the thinner settings until the second thinnest setting is reached.
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17
Place it on the table, and top half of the dough with teaspoonfuls of filling, spaced about 1 inch apart.
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18
Fold the other half of dough over the filling.
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19
Using fingers, press dough to seal around each mound of filling, being sure to push out any air bubbles.
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20
Using a ravioli or cookie cutter large enough to leave a small edge around the filling, cut the ravioli.
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21
To make the sauce:
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22
Bring a large pot of boiling water to a boil.
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23
Add the lettuce, and cook until very wilted.
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24
Remove from pot with a slotted spoon, and save water to boil the ravioli.
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25
Melt the butter in a medium saucepan over moderate heat.
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26
Add the flour, and cook for about 4 minutes, while stirring continuously, to make a roux.
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27
In another saucepan, bring the heavy cream, salt and pepper to a boil.
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28
Add the roux and let cook for about 5 minutes.
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29
Add the blanched lettuce, and continue to cook the sauce until it coats the back of a spoon.
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30
To cook the ravioli and assemble the dish: Cook the ravioli in the boiling water for approximately 7-8 minutes, remove with a slotted spoon.
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31
Saute the drained ravioli with a few tablespoons of butter.
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32
Place the sauce on the plate, and top with the ravioli.
