Green ravioli filled with cod, pomegranate, and almonds
INGREDIENTS (for 4 servings)
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2 eggs
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200g flour (about 7 oz)
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200g spinach (about 7 oz)
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Olive oil, as needed
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Salt, as needed
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300g cod (about 10.5 oz)
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100g potatoes (about 3.5 oz)
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1 white onion
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100ml milk (about 3.4 fl oz)
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20g almonds (about 0.7 oz)
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1 pomegranate
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Salt, as needed
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Pepper, as needed
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Fresh dill, as needed
PROCEDURE
- Clean the spinach, blanch it, cool it, squeeze it well, and blend with the eggs.
- Make fresh pasta dough with flour, a pinch of salt, and the spinach-egg mixture. Let it rest in the refrigerator for 30 minutes, covered with plastic wrap.
- For the filling, cut the cod and potatoes into cubes, and slice the onion.
- In a saucepan, add a drizzle of olive oil, onion, potatoes, and lightly toast. Then add the cod, milk, a pinch of salt, and cook until the milk is reduced and the potatoes are cooked. Be careful not to let it stick. Let it cool, then enrich with a drizzle of olive oil, and fill the piping bag.
- Roll out the pasta, stuff the ravioli, and shape as desired.
- In a pan, add butter, pasta cooking water, fresh dill, and pomegranate.
- Cook the ravioli and toss them in the sauce.
- Plate the ravioli, garnishing with slivered almonds and fresh pomegranate.
- Enjoy your Green Ravioli filled with Cod, Pomegranate, and Almonds!
Creator