Advertisement
Ravioli di Pesce
Ravioli Filled with Fish
- Makes
4 to 6
servings - Difficulty
Medium
By Fred Plotkin
Published 1997
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 1 cup 115
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe