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1
Bring 6 quarts water to boil and add 2 tablespoons salt.
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2
Roughly chop swordfish and place in mixing bowl.
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3
Add tomato sauce, scallions and basil and stir well to combine.
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4
Roll pasta out to thinnest setting on pasta machine and cut out eight 5 by 5 squares.
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5
Divide swordfish mixture among four squares and place the remaining four squares on each one.
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6
Carefully press the edges of the pasta together to form large square packages of ravioli.
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7
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.
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8
Meanwhile, place olive oil and butter in a 12 to 14-inch saute pan over medium heat.
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9
Cook until butter is bubbling and add black olive paste.
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10
Let pan sit off heat until ravioli are done.
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11
Carefully remove ravioli with a large slotted spoon and gently place all four in pan with olive paste mixture.
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12
Put pan over medium heat.
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13
Gently shake pan to cover ravioli, and scallions and serve immediately.
