Here's an interesting recipe I stumbled across a few days ago: Ravioli di Pesce con Pomodorini (Fish Ravioli with Oven-Roasted Cherry Tomato Sauce)
For the sauce: put 8 to 10 oz cherry tomatoes in a single layer in a roasting pan, drizzle with olive oil and sprinkle with salt and black pepper. Roast the tomatoes in a 350 degree oven for 45 to 50 minutes. Remove and set aside (can be done in advance).
Over medium-high heat, warm 1 T olive oil in a saute pan, add 2 chopped cloves garlic and cook until golden, then add a cup of fish stock and bring to a boil. Reduce heat, and continue until stock is slightly reduced. Add the roasted tomatoes, stirring over medium heat until the sauce begins to thicken (about 5 minutes). Correct seasoning, and set aside.
For the filling: Warm 2 T olive oil in a frying pan, then add 1 chopped leek (white part only) and saute until translucent, 3 to 5 minutes. Add 3/4 lbs fish fillets (cod, scrod, red mullet, rockfish, or lobster meat, cut into 1 inch pieces), reduce heat to medium and cook for 5 to 10 minutes until fish is opaque throughout, stirring frequently. (Add a little water to the pan if the fish begins to stick, but the pan should be dry when finished.) Transfer the fish and leek to a food processor and pulse until it is coarsely chopped - not a paste! Turn out onto a plate and let cool completely.
To assemble the ravioli: Either use your favorite pasta dough (rolled at the narrowest setting) or won-ton wrappers. Using either a 2 1/2 or 3 inch cookie cutter or a water glass, cut out at least 28 rounds to make 4 servings. Place 1 t fish filling in the center of each round. Brush the edges of the round with a lightly beaten egg yolk, fold the disc in half to form a half-moon, and press the edges to seal. Repeat until all the fish has been used, and set the raviouli aside on floured kitchen towels or trays.
At long last: Return the sauce to a low heat. Bring a large pot of at least 4 qt water and 1 T salt to a rapid boil, add the ravioli and stir briefly. After 1 to 2 minutes, when the ravioli come to the surface, use a slotted spoon to transfer them to the sauce. Reserve the pasta water. Gently turn the ravioli in the sauce to coat, adding a tablespoon of the water at a time if the sauce seems too dry. Transfer the ravioli to a warmed platter or to individual plates, spooning any additional sauce on top, garnish with fresh basil leaves, and serve.
(No, I haven't tried this yet, but it sure does sound good, and der B has been asking to get more fish in his diet. My hunch is that not all the ravioli or sauce has to be used at once, and that it might freeze well. Freeze the ravioli on a tray first, then transfer to a plastic bag.)
