Similar to oregano, marjoram adds a citrus or sweet pine flavor. It rounds out the flavors of the dish when incorporated into the fish marinade and the pasta sauce.
things you'll need.
3/4 cup plus 2 tablespoons Extra Virgin Olive Oil
2 Garlic cloves (thinly sliced)
1 pound Orata Fillets (or any other firm white fish such as sole;halibut; or grouper) (skin removed; cut into 1/2-inch cubes)
3 tablespoons Marjoram (chopped fresh; plus 1 tablespoon wholeleaves)
1 Russet Potato (cooked in boiling salted water until tender;peeled; and mashed)
Salt and freshly ground Black Pepper
1 1/4 pounds Basic Pasta Dough
1 cup Basic Tomato Sauce
1/4 cup Sicilian green olives (pitted; coarsely chopped)
Long Stirring Spoon
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 3/4 cup plus 2 tablespoons Extra Virgin Olive Oil 2 Garlic cloves (thinly sliced) 1 pound Orata Fillets (or any other firm white fish such as sole; halibut; or grouper) (skin removed; cut into 1/2-inch cubes)
instructions In a 10- to 12- inch saute pan, heat 1/4 cup of the olive oil over medium heat until smoking. Add the garlic and cook until light golden brown, about 1 minute. Add the fish and cook, stirring frequently, until the fish is just cooked through, about 8 to 9 minutes.
ingredients 3 tablespoons Marjoram (chopped fresh; plus 1 tablespoon whole leaves) 1 Russet Potato (cooked in boiling salted water until tender; peeled; and mashed) Salt and freshly ground Black Pepper
instructions Transfer to a large bowl, add the chopped marjoram, mashed potato, and 6 tablespoons oil, and stir well to break up all the fish. Season to taste with salt and pepper and let cool.
instructions To make the ravioli, divide the pasta into 4 pieces. Roll out each piece through the thinnest setting on a pasta machine and place on a lightly floured surface. Cut 1 sheet of pasta into 2- by 1-inch rectangles. Place a teaspoon of the fish mixture in the center of each rectangle, fold the pasta over to enclose the filling, and press to seal the edges. Transfer to a lightly floured surface, and repeat with the remaining pasta and filling.
instructions Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons salt. Drop the ravioli into the boiling water and cook until the pasta is tender, 6 to 7 minutes.
ingredients 1 cup Basic Tomato Sauce 1/4 Cup Sicilian green olives (pitted; coarsely chopped)
instructions Meanwhile, in a 10- to 12-inch saute pan, combine the tomato sauce, remaining olive oil, whole marjoram leaves, and olives, and warm over medium heat, stirring occasionally.
instructions Scoop out 1/2 cup of the cooking water and drain the ravioli. Add the ravioli to the tomato sauce and toss to coat, adding a little pasta water if necessary to loosen the sauce. Transfer to a warmed serving platter and serve immediately.