Green ravioli stuffed with cod

Name: Green ravioli stuffed with cod
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: Type 00 flour 1 ½ cup; Spinach 6.67 cups; Eggs 2; Extra virgin olive oil to taste; Fine salt to taste; Desalted cod 0.7 lb; Potatoes 0.2 lb; White onions 1; Whole milk ½ cup; Almonds 3 tbsp; Pomegranate 1; Fine salt to taste; Black pepper to taste; Dill to taste

Difficulty: Difficult
Prep time: 60 min
Cook time: 40 min
Serving: 4 persone
Cost: Average
Note + 30 minutes of pasta resting time

PRESENTATION

Recipe by
Sebastian Fitarau

The green ravioli stuffed with cod are a delicious first course of fish that revisits in a gourmet key two pillars of our culinary tradition: fresh egg pasta and cod. The spinach green pasta gives a lively note of color to the dish, but also a soft texture and a delicate flavor. The mastery of the filling, freely inspired by the recipe for Venetian-style creamed cod, brings a richness of sea flavors to the table, enveloped in extraordinary creaminess. This original variant of fish ravioli is the ideal choice to celebrate Christmas with style and taste, and they will be perfect for your Christmas Eve menu!

INGREDIENTS

For the ravioli: Type 00 flour 1 ½ cup (200 g); Spinach 6.67 cups (200 g); Eggs 2; Extra virgin olive oil to taste; Fine salt to taste

for the filling: Desalted cod 0.7 lb (300 g); Potatoes 0.2 lb (100 g); White onions 1; Whole milk ½ cup (100 g); Almonds 3 tbsp (20 g); Pomegranate 1; Fine salt to taste; Black pepper to taste; Dill to taste

Preparation

How to prepare Green ravioli stuffed with cod

To prepare the green ravioli stuffed with cod, start with the fresh pasta: briefly blanch the washed spinach in boiling water 1. Drain them and let them cool in ice water 3.

Squeeze the spinach well and pour them into a tall glass 4, add the eggs 5 and blend everything with an immersion blender 6 until you obtain a homogeneous puree.

On the work surface, pour the flour in a mound, add the spinach puree in the center 7 and a pinch of salt, mix first with a fork 8 then continue by hand, kneading vigorously for about 10 minutes, until you obtain a homogeneous dough ball 9.

Once ready 10, let it rest in the refrigerator for 30 minutes covered with plastic wrap. In the meantime, prepare the filling: peel and cube the potatoes 11 12.

Peel and slice the onion 13. In a saucepan, pour a drizzle of oil, the onion, and the potatoes 14. Let them brown for a few minutes. Meanwhile, cut the desalted cod into pieces 15.

Add the cod 16, the milk 17, a pinch of salt and cook until all the milk reduces and the potatoes are cooked, be careful not to let it stick and stir to flake it. Once ready 18, cream with a drizzle of oil and set it aside to cool, then transfer the cod to a piping bag.

Roll out the pasta with a pasta machine to a thickness of about 1/8 inch 19, cut out long rectangles 20, fill half of the sheet with the filling, squeezing well-spaced balls 21.

Cover with another sheet of pasta 22, press the pasta well to adhere, then cut them with a round flower-shaped cutter about 2 inches in diameter 23. Remove the excess and knead it again 24.

As you form the green ravioli, place them on a floured tray 25. Move on to the dressing: chop the almonds 26 and deseed the pomegranate 27.

Cook the ravioli in plenty of salted water 28 until they float. In a pan, melt the butter with a scant ladle of pasta cooking water 29 and the dill 30.

Drain the ravioli here 31 and add the pomegranate seeds, sauté for a moment to flavor them. Serve the green ravioli stuffed with cod with their dressing 32 and garnish the plates with chopped almonds and pomegranate 33.

Conservation

Once prepared, we recommend cooking the ravioli immediately and, once cooked, it's best to consume them right away; alternatively, it is possible to store leftover ravioli in the refrigerator for a maximum of 1 day. If you prefer, you can store the green ravioli stuffed with cod in the freezer for up to 1 month. You can proceed as follows: place the tray with the ravioli in the freezer for a couple of hours or until they are hardened, then place them in freezer bags. When you want to use them, remove the freezer bag from the freezer and cook them still frozen by dropping them directly into boiling water or broth.