Ravioli Ripieni di Pesce

Name: Ravioli Ripieni di Pesce (Anchovy and White Fish Ravioli)
Yield: Serves 6
Cuisine: Italian
Ingredients: 350 g/12 oz white fish fillets, such as cod, haddock, hake, plaice or flounder, boned and skinned; finely chopped parsley, chervil and a little tarragon; 4 canned anchovy fillets, drained; 45 ml/3 tbsp chopped flat leaf parsley; 2 celery sticks, chopped; 1 carrot, finely chopped; 60 ml/4 tbsp tomato paste, diluted in 45 ml/3 tbsp hot water; sea salt and ground black pepper; 45 ml/3 tbsp olive oil; 200 g/7 oz/generous 1 cup fine semolina; 4 whole eggs; 300 g/11 oz/generous 1½ cups unsalted butter, melted; 200 g/7 oz/1¾ cups plain/all-purpose flour; a little milk; 2 garlic cloves, chopped; 1 onion, finely chopped

Anchovy and White Fish Ravioli

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Anchovies and tomato paste, combined with white fish, make this a special dish with an intense flavour, from Emilia-Romagna. The fragrant herb butter is the only dressing for these ravioli, complementing and not overpowering them.

Ingredients

4 canned anchovy fillets, drained
a little milk
45 ml/

Europe
Italy
Emilia-Romagna
Fish course
Pescatarian
Mediterranean
Pasta

Method

Soak the anchovies in just enough milk to cover for 30 minutes, then rinse and dry on kitchen paper.
Heat the olive oil in a pan and add the anchovy fillets. Mash the anchovies to a pulp, using a fork, then add the onion, celery, carrot, garlic and parsley.

Ingredients

Method

Photos