• Preheat the oven to 375º F.   Bring 4 quarts of water in a covered stock pot or dutch oven to a rolling boil.  

Halibut en Papillote

• Cut the parchment in a heart shape.   Fold the parchment paper in half lengthwise making it large enough to hold your ingredients with room around the edges.  See video demonstration below.

  Next,place the fish on one half of the parchment fold.  Season the fish with salt, pepper and Aleppo Pepper or Smoked Paprika. Pour 1 Tablespoon of White Wine and place 1 Tablespoon of butter over each filet. 

  Now it is time to seal the packet.  Fold the parchment paper in a tight pleated pattern, as you would the edge of a piecrust, moving down the sides of the heart. After the final fold, twist and tuck the end under the parchment packet. 
• Place the papillote on your baking tray and bake for 20 – 25 minutes at 375 º F

Creamy Alfredo Sauce

• While the halibut bakes, pour about 1 Tablespoon olive oil, and 2 Tablespoon butter into a medium saucepan and warm it over medium heat.   Add the shallots, tossing them until they glisten with oil.  Lower the heat, season with salt and pepper.  Cook slowly until the shallots are soft.  This should take about 4-6 minutes.  Remember we want the shallot soft not golden brown.
• Add the garlic and cook for about 30 seconds until it becomes fragrant.   Pour in the cream and bring the mixture to simmer over medium-high heat.  Reduce heat to low and add parmesan to the cheese mixture.  Cook over low heat until cheese is melted, 1 to 2 minutes. 
• If the sauce is too thin, combine 2 Tablespoons pasta water with 1 Tablespoon flour, to create a thick, slightly runny paste. Slowly, add the flour paste to the cream sauce, stirring constantly.  Taste and season with salt and pepper.

Ravioli and Peas

• 2-3 minutes before you remove the halibut from the oven, Add 1 Tablespoon salt and the ravioli to boiling water; cook pasta until al dente. Fresh pasta will only take a couple of minutes. Follow the package directions.  Drain pasta and return to now empty stockpot.  Drizzle with olive oil to prevent clumping. 

  Meanwhile,heat the peas in the microwave following the package instructions.

Finishing Touches

• Divide ravioli among dinner plates or serving bowls; ladle the alfredo sauce over the ravioli, gently tossing to coat well with sauce.   Open the parchment packet, using a spatula and gently slide the filet from the packet and place on top of the bed of ravioli. Garnish with Peas and drizzle with extra sauce, if desired.