Ravioli di Pesce

Name: Ravioli di Pesce (Ravioli Filled with Fish)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 4 large eggs, beaten; 1 cup/115 g ricotta romana; About 3 ounces/¾ cup/85 ml Ligurian extravirgin olive oil; 1 egg, beaten; 2½ cups/280 g leftover cooked fish, minced; 4 cups/450 g unbleached all-purpose flour; 1 teaspoon grated lemon peel

Ravioli Filled with Fish

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

These ravioli should be made when there is leftover fish from another preparation or when you have boiled fish to make a broth. They are very delicate, and pair nicely with pesto, a light tomato sauce, or a very small amount of olive paste. They also can be dressed with seafood sauces or artichoke sauce.

Ingredients

For the Ripieno

2½ cups/280 g leftover cooked fish, minced
1 cup/115

Europe
Italy
Pescatarian
Mediterranean
Leftovers
Pasta

Method

Combine all of the ingredients for the ripieno, and set aside. Then make the sfoglia, according to the directions, bearing in mind that the additional liquid for the dough will come from the olive oil. Add the oil a bit at a time until you reach the desired texture. Make the ravioli following the directions