2 x 12 oz arctic char fillet (salmon or trout could be substituted)
2 x 12 inch fresh pasta sheets
1 egg for egg wash
4 oz braised beef short rib meat, shredded
1/2 cup braising reduction
1 bunch Swiss chard
2 tbsp olive oil
Salt & pepper, to season

1. To make the ravioli, roughly divide the dough into four squares
2. Place 1 tbsp of shredded meat onto the center of what will be the ravioli, repeat across the pasta dough
3. Brush around the filling with egg wash
4. Take the other sheet of pasta dough and gently lay on top of the filling
5. Press gently around the filling sealing the pasta and expelling any air
6. Take a round cutter and cut out each ravioli
7. Place ravioli in boiling salted water and cook for 3-4 minutes or until the pasta is cooked but still al dente
8. Remove pasta from water and if not using immediately place in an ice bath to cool down and then drain
9. To reheat and serve ravioli place ravioli in pan with braising liquor and gently poach
10. To cook the arctic char, pre heat oven to 400˚F place pan on high heat, 1 tbsp of olive oil
11. Season fish with salt and pepper and lay skin side down
12. Once char has seared on skin side place char in oven for 5 minutes
13. To cook the chard, remove ribs from chard and roughly chop
14. Place chard in a hot pan with 1 tbsp of olive oil
15. Toss together and season with salt and pepper
16. Cook until just wilted
17. To serve dish, place chard in the center of plate
18. Place ravioli on the side of the plate
19. Place arctic char on top of chard and serve immediately