Swordfish Ravioli With Olive Pesto

• 10 basil leaves chiffonade
• 2 black olive paste
• 1/2 swordfish (cooked)
• 1/2 recipe basic pasta
• 120 ml basic tomato sauce
• 60 ml extra-virgin olive oil
• 28 gr butter
• 4 slices scallions
• 2 slices scallions thinly (sliced)