The Half-Moons with Monkfish and Asparagus are a unique dish in every sense. A fish, asparagus, and ricotta stuffed pasta seasoned with asparagus tips and confit cherry tomatoes with an exceptional flavor. The recipe is a bit elaborate but worth the effort. Prepare this dish for Sunday lunch, and you’ll make a great impression!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.32 lbs monkfish
- 1.1 lbs asparagus
- 3.5 oz ricotta
- 1.75 oz Parmigiano Reggiano DOP
- 1 pinch Pepper
- 20 cherry tomatoes
- 1 clove garlic
- A few sprigs thyme
- 1 teaspoon sugar
- 0.07 oz fine salt
- 0.67 fl oz extra virgin olive oil
- 7 oz all-purpose flour
- 2 eggs
- 1 tablespoon extra virgin olive oil
- 0.07 oz fine salt
Tools
- Kitchen Scale
- Pastry Board
- Pasta Machine
- Pressure Cooker
- Steamer Basket
- Food Processor
- Pan
- Pot
Steps
Prepare the dough by pouring the flour and eggs with salt and oil on the pastry board. Knead, form a ball, and let it rest covered for 1 hour.
Cut the cherry tomatoes in half and place them on a baking sheet covered with parchment paper. Season with chopped garlic, thyme, salt, and sugar. Drizzle with olive oil and bake in a preheated oven at 284°F for 90 minutes. Remove the skin from the monkfish and clean the asparagus by removing the tougher part of the stalk and peeling it with a peeler.
Keep the scraps from both and boil them with water for 15 minutes. Cut the asparagus tips and set them aside with a small piece of stem. Place the rest of the stem and the monkfish, cut into pieces, on the steamer basket of the pressure cooker and steam for 10 minutes after it starts to whistle.
Put the monkfish, without the central bone, the asparagus stems, and the Parmesan in the food processor and chop. Pour the mixture into a bowl and add ricotta, salt, and pepper. Mix the filling and let it rest for 10 minutes.
Roll out the dough and cut circles with a pastry cutter. Place a small amount of filling in the center, fold, and form the half-moons.
Bring the water to a boil and cook the half-moons. Place the asparagus tips in a pan with butter and cook until tender. Add the confit cherry tomatoes cut into pieces and pour in the pasta. Mix over high heat and toss so that everything is flavored. Serve the Half-Moons with Monkfish and Asparagus seasoned with asparagus tips and confit cherry tomatoes.
