1/2 Pound cooked swordfish
(from Involtini or Paillard recipe) 1/2 Cup basic tomato sauce
4 scallions, thinly sliced — plus
2 scallions — thinly sliced
10 basil leaves — chiffonade
1/2 Recipe basic pasta
4 Tablespoons extra virgin olive oil
2 Tablespoons butter
2 Tablespoons black olive paste
Bring 6 quarts water to boil and add 2 tablespoons salt.
Roughly chop swordfish and place in mixing bowl. Add tomato sauce, scallions and basil and stir well to combine. Roll pasta out to thinnest setting on pasta machine and cut out eight 5 by 5 squares. Divide swordfish mixture among four squares and place the remaining four squares on each one. Carefully press the edges of the pasta together to form large square packages of ravioli. Place ravioli in boiling water and lower heat to high simmer and cook for four to five minutes, or until pasta is tender and filling is hot.
Meanwhile, place olive oil and butter in a 12 to 14-inch saute pan over medium heat. Cook until butter is bubbling and add black olive paste. Let pan sit off heat until ravioli are done. Carefully remove ravioli with a large slotted spoon and gently place all four in pan with olive paste mixture. Put pan over medium heat. Gently shake pan to cover ravioli, and scallions and serve immediately.