Ravioli Ripieni di Pesce

Anchovy and White Fish Ravioli


Preparation info

  • Serves


    • Difficulty


Appears in

The Italian Regional Cookbook

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.


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


  1. Soak the anchovies in just enough milk to cover for 30 minutes, then rinse and dry on kitchen paper.

  2. 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.