Flounder Ravioli with Arrabiata Marinara

Flounder Ravioli with Arrabiata Marinara

Total Time

1 hour, 45 minutes

Serving Size


Recipe courtesy of Chef Deborah VanTrece.


  • Ravioli
  • 2 lb flounder fillets
  • 2 teaspoons sea salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon garlic, minced
  • 3 tablespoons olive oil
  • 15 ounces whole milk ricotta cheese
  • 1 cup arugula, finely chopped
  • ½ cup red bell pepper, diced
  • 1 tablespoon shallot, minced
  • ½ cup Parmesan cheese, grated
  • 2 teaspoons seafood seasoning
  • 1 egg, beaten
  • 2 packages wonton wrappers
  • Parchment paper
  • Arrabiata Marinara
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 tablespoon fresh garlic, minced
  • 1 (28-ounce) can whole San Marzano tomatoes
  • 1 (6-ounce) can tomato paste
  • 3 cups vegetable stock
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon red pepper flakes
  • 2 teaspoons kosher salt

Steps - Ravioli

  1. Preheat oven to 375°F. Rinse the flounder fillets and pat dry. Combine sea salt, black pepper, garlic, and olive oil. Rub mixture on fish fillets. Place fish on a baking pan and cook in oven for 10–15 minutes or until cooked through; fish temperature should be 145°F when done. Remove pan from oven and allow to cool for ease in handling.
  2. Using your hands or fork, pull apart the fish, making sure to discard any bones or skin. To make the filling, place fish meat in a bowl. Add ricotta cheese, arugula, red peppers, shallots, Parmesan, seafood seasoning, and egg to the bowl and combine ingredients well. Filling consistency should be firm. 
  3. To assemble, lay out a few wonton wrappers at a time on a clean, dry surface. Place about 1 heaping tablespoon of filling in the middle of each wrapper. Moisten the edges and place another wrapper on top. Press around the edges firmly to seal. Once sealed, use a cookie cutter to cut into rounds. Moisten edges a little more where needed to completely close ravioli. Place formed ravioli on a parchment-lined sheet pan when finished (do not overlap). Once the sheet pan is full, place another sheet of parchment paper on top and place another layer of finished ravioli. Repeat until finished (after 3 layers, use another sheet pan). Refrigerate or freeze until ready to cook.
  4. To cook, bring 5 quarts of water to a boil. Add a pinch of salt. Add the ravioli and give them a gentle stir. Cook for about 3–5 minutes until done. Drain cooked ravioli in a colander. Serve with Arrabiata Marinara.

Steps - Arrabiata Marinara

  1. Heat olive oil in a medium saucepan over medium-high heat. Add onions and sauté for 3–5 minutes or until translucent. Reduce heat to medium and stir in garlic and tomatoes. Using a wooden spoon or potato masher, crush tomatoes in the saucepan. Continue cooking for 5 minutes, then stir in tomato paste, vegetable stock, oregano, and basil. 
  2. Reduce heat to low and simmer for 10 minutes, stirring often to prevent sticking. Remove saucepan from heat and stir in pepper flakes and salt. Serve with Flounder Ravioli.

Nutritional Information