Cod-Stuffed Ravioli
40 minutes 2 servings
Tender homemade pasta envelopes a rich filling of flaked Pubhouse Battered Alaska Cod, creamy ricotta, and Parmesan cheese, seasoned to perfection. Each ravioli is gently simmered and served in a velvety garlic-Parmesan cream sauce, infused with butter and a touch of cream. Finished with a sprinkle of fresh parsley, this dish is a comforting yet elegant seafood delight.
Ingredients
For pasta dough:
2 cups all-purpose flour
½ tsp salt
2 large eggs
1 egg yolk
1 tablespoon olive oil
Water (as needed)
For filling:
4 Pubhouse Battered Alaska Cod filets (cooked and flaked)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
For sauce:
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup Parmesan cheese
Salt and pepper, to taste
Chopped parsley, for garnish
Directions
Make the pasta dough: Combine flour and salt in a large bowl. Make a well in the center and add eggs, and olive oil. Mix until a dough forms. If it's too dry, add a teaspoon of water at a time until it comes together. Knead on a clean surface for 5-8 minutes until smooth. Wrap in plastic and set aside for 30 minutes.
Prepare the filling: Cook the cod filets according to the package, then shred into flakes with a fork. Mix the flaked cod, ricotta, Parmesan, salt, and pepper.
Roll the dough until ⅛-inch thick and cut out. Place 1 teaspoon of filling on one section, brush the edges with water, and top with another section of dough. Press to seal.
Boil in salted water for 3-4 minutes, until they float. Drain.
Melt butter in a pan, add garlic, and sauté for 1 minute. Stir in cream and Parmesan. Season with salt and pepper, then simmer until thickened.
Toss the ravioli in the sauce and garnish with chopped parsley. Serve and enjoy!
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