Monkfish Ravioli With Tarragon Cream Sauce

• Filling
• 1/4 c. chopped pancetta
• 1 lb spinach (blanched and chopped with water squeezed out)
• 1 1/2 lb. fresh monkfish seasoned with black pepper and roughly chopped
• 1 1/2 t anchovy paste
• 3 T olive oil
• 1/4 c. heavy cream
• pinch nutmeg
• Sauce
• 1/2 c. chicken stock
• 1/2 c white vermouth or other dry white wine
• 1/2 c. finely sliced shallots
• 1 c. heavy cream
• 2 T butter
• 1 T chopped fresh tarragon
• 1/2 t fine sea salt
• 1/8 t white pepper
• Pasta
• 3 1/4 c. flour
• 4 extra large eggs
• 1/2 t extra virgin olive oil

1. Filling
2. Saute pancetta in skillet over med high heat until lightly browned, 5-7 minutes. Add anchovy paste and stir. Add oil, scraping up brown bits. Add spinach, cook 2 minutes stirring constantly. Add monkfish, cook 3-5 minutes then add cream. Stir until monkfish is cooked through. Add nutmeg and set aside to cool. When cool, pulse in food processor until blended.
3. Sauce
4. Melt butter in a large saute pan and cook shallots until tender, 8 minutes. Pour wine and stock into pan and reduce to 1/4 cup, about 15 minutes. Add cream and return to simmer whisking until thickened, 2-3 minutes. Add finely chopped tarragon. Stir in salt and pepper.
5. Pasta
6. Put flour in large bowl. Make a well in the center of flour and pour eggs and olive oil into it. Using your fingers in a circular motion mix eggs and oil, incorporate the flour starting with inner rim of well. As the well expands push flour from sides into the center. The dough will come together when 1/2 of flour has been incorporated. Knead dough for 6 minutes. If still sticky, add more flour-it should be smooth, elastic. Wrap in plastic and let rest for 30 minutes at room temp.
7. Cut dough in 2 pieces. Set rollers of pasta machine to widest setting. Flatten one piece into rectangle and feed through rollers, 8 to 10 times folding in half each time. Then, with the same piece of dough, turn dial down one setting and feed through rollers. Repeat until you get to the second to the last setting. Put sheet of pasta on floured work surface and put 1 teaspoon of filling 2 inches apart along half of the sheet. Fold dough over mounds, gently pressing around each to release air. Using a ravioli cutter, cut between mounds. Put ravioli on baking sheet dusted with corn meal. Repeat with second piece of dough.
8. In large pot bring 7 quarts of salted water to boil. Cook ravioli until they float to surface then drain. Add to your pan of sauce. Gently stir ravioli to coat, sprinkle with fresh tarragon and serve.

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Taken from www.epicurious.com/recipes/member/views/monkfish-ravioli-with-tarragon-cream-sauce-1200698 (may not work)