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

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/

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.