Directions
- 1Prepare the dough: Mix flour, semola, eggs, and squid ink in separate bowls. Knead until smooth.
- 2Prepare the filling: In a saucepan, combine cod, milk, crushed garlic, lemon zest, and parsley. Simmer gently for 30 minutes.
- 3Boil potatoes. Once the cod is cooked, drain and remove the skin.
- 4Mix cod, mashed potatoes, mascarpone, and 4 tablespoons of the filtered cod cooking liquid in a bowl.
- 5Using a stand mixer or hand whisk, blend the mixture until the fish is shredded and combined with the potatoes. Add more cooking liquid if needed for a soft consistency.
- 6Season with salt if necessary. Set aside.
- 7Roll out the dough and assemble the ravioli. Fill the ravioli with the cod and bottarga mixture.
- 8Prepare the beurre blanc sauce: In a pan, add shallot, white wine, and apple cider vinegar. Bring to a boil. Whisk in the butter until smooth.
- 9Cook the ravioli in boiling water until cooked through. Drain and toss with the beurre blanc sauce.
- 10Serve immediately, garnishing with bottarga, green oil, and lemon zest.
Ingredients
- 310 g farina 00
- 100 g semola rimacinata
- 4 uova
- 1 cucchiaino nero di seppia
- 500 g baccalà dissalato
- 2 patate medie bollite
- 50 g mascarpone
- 1 gambo prezzemolo
- 2 spicchi aglio
- 0.5 scorza di limone
- 1 bicchiere latte
- 1 pizzico pepe
- 1 scalogno
- 125 ml vino bianco
- 50 g aceto di mele
- 225 g burro
- 1 bottarga
- 1 olio verde
- 1 burro
Equipment
kniferolling pinpasta machinesaucepanbowlwhiskstrainer
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