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Green ravioli filled with cod, pomegranate, and almonds


INGREDIENTS (for 4 servings)

  • 2 eggs

  • 200g flour (about 7 oz)

  • 200g spinach (about 7 oz)

  • Olive oil, as needed

  • Salt, as needed

  • 300g cod (about 10.5 oz)

  • 100g potatoes (about 3.5 oz)

  • 1 white onion

  • 100ml milk (about 3.4 fl oz)

  • 20g almonds (about 0.7 oz)

  • 1 pomegranate

  • Salt, as needed

  • Pepper, as needed

  • Fresh dill, as needed


  1. Clean the spinach, blanch it, cool it, squeeze it well, and blend with the eggs.
  2. 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.
  3. For the filling, cut the cod and potatoes into cubes, and slice the onion.
  4. 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.
  5. Roll out the pasta, stuff the ravioli, and shape as desired.
  6. In a pan, add butter, pasta cooking water, fresh dill, and pomegranate.
  7. Cook the ravioli and toss them in the sauce.
  8. Plate the ravioli, garnishing with slivered almonds and fresh pomegranate.
  9. Enjoy your Green Ravioli filled with Cod, Pomegranate, and Almonds!
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