Oven Baked Cod with Spinach and Cheese Ravioli with Tomato, Herb Butter Sauce
Ingredients
- 1 package (20 oz.) Celentano Spinach and Cheese Ravioli
- 4 frozen cod fillets, thawed (not breaded)
- 1 lemon
- drizzle of olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1-pint grape tomatoes
- ½ cup vegetable stock
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon sugar
- 4 tablespoons unsalted butter, sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and black pepper, to taste
Directions
In a small saucepan heat olive oil over medium heat. Add the shallot and garlic cook for 4-5 minutes, stirring occasionally. Preheat oven to 400°F. Add the tomatoes, vegetable stock, red pepper flakes, and sugar. Turn heat to low and simmer for about 10 minutes until tomatoes begin to release their juices. Remove the saucepan from the heat and stir in the slices of butter and fresh herbs, season with salt and black pepper. Cover and keep warm. Meanwhile, bring a large pot of water to a boil. In an 8-inch square baking dish drizzle the bottom lightly with olive oil. Pat dry the cod and arrange in a single layer. Season with salt and black pepper, squeeze half the lemon over the top of the cod. Cover tightly with aluminum foil and bake for 10 minutes. Remove from the oven and spread the tomato and herb butter over the cod, recover with aluminum foil and return to the oven for 5 additional minutes. Cook ravioli according to the package directions. Drain and divide among serving plates. Remove cod from the oven, spoon the tomato and herb butter over the ravioli, and top with cod. Serve immediately with lemon slices.