Name Fish ravioli


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* 250 g (8 oz) white fish fillets, such as cod, cooked and flaked
* 2 canned anchovies, drained and pounded
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* grated peel and juice of 1/2 a lemon
* 1 egg yolk
* pepper
* freshly grated nutmeg
* 3-egg quantity Pasta Dough
* chopped fresh parsley, blanched
* shredded leek and strips of lemon peel, to garnish

Leek sauce:
* 60 g (2 oz / 1/4 cup) butter
* 500 g (1 lb) leeks, cleaned and sliced
* 155 ml (5 0 oz / 2/3 cup) fish or chicken stock
* 155 ml (5 fl oz / 2/3 cup) thick sour cream

1. In a bowl, mix the fish, anchovies, Parmesan cheese, lemon peel and juice and egg yolk. Season with pepper and nutmeg. Process in a blender or food processor until fairly smooth. Roll out pasta dough and, using fish puree as a filling, make ravioli.
2. While ravioli is drying, make sauce. Melt butter in a saucepan, add leeks and stir round until coated with butter. Cover pan and cook gently until leeks are soft. Add stock, then process in a blender or food processor until smooth. Stir in sour cream. Cook ravioli in boiling water for 8-10 minutes. Meanwhile, warm sauce. Drain ravioli and turn into a warmed serving dish. Pour over sauce. Serve, garnished with parsley, leek and lemon peel.

Serves: 6 as a first course

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