Ravioli Regina con Baccalà e Bottarga

60 mins
Serves 2
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Directions

  1. 1Prepare the dough: Mix flour, semola, eggs, and squid ink in separate bowls. Knead until smooth.
  2. 2Prepare the dough: Mix flour, semola, eggs, and squid ink in separate bowls. Knead until smooth.
  3. 3Prepare the dough: Mix flour, semola, eggs, and squid ink in separate bowls. Knead until smooth.
  4. 4Prepare the filling: In a saucepan, combine cod, milk, crushed garlic, lemon zest, and parsley. Simmer gently for 30 minutes.
  5. 5Prepare the filling: In a saucepan, combine cod, milk, crushed garlic, lemon zest, and parsley. Simmer gently for 30 minutes.
  6. 6Prepare the filling: In a saucepan, combine cod, milk, crushed garlic, lemon zest, and parsley. Simmer gently for 30 minutes.
  7. 7Boil potatoes. Once the cod is cooked, drain and remove the skin.
  8. 8Boil potatoes. Once the cod is cooked, drain and remove the skin.
  9. 9Boil potatoes. Once the cod is cooked, drain and remove the skin.
  10. 10Mix cod, mashed potatoes, mascarpone, and 4 tablespoons of the filtered cod cooking liquid in a bowl.
  11. 11Mix cod, mashed potatoes, mascarpone, and 4 tablespoons of the filtered cod cooking liquid in a bowl.
  12. 12Mix cod, mashed potatoes, mascarpone, and 4 tablespoons of the filtered cod cooking liquid in a bowl.
  13. 13Using 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.
  14. 14Using 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.
  15. 15Using 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.
  16. 16Season with salt if necessary. Set aside.
  17. 17Season with salt if necessary. Set aside.
  18. 18Season with salt if necessary. Set aside.
  19. 19Roll out the dough and assemble the ravioli. Fill the ravioli with the cod and bottarga mixture.
  20. 20Roll out the dough and assemble the ravioli. Fill the ravioli with the cod and bottarga mixture.
  21. 21Roll out the dough and assemble the ravioli. Fill the ravioli with the cod and bottarga mixture.
  22. 22Prepare 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.
  23. 23Prepare 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.
  24. 24Prepare 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.
  25. 25Cook the ravioli in boiling water until cooked through. Drain and toss with the beurre blanc sauce.
  26. 26Cook the ravioli in boiling water until cooked through. Drain and toss with the beurre blanc sauce.
  27. 27Cook the ravioli in boiling water until cooked through. Drain and toss with the beurre blanc sauce.
  28. 28Serve immediately, garnishing with bottarga, green oil, and lemon zest.
  29. 29Serve immediately, garnishing with bottarga, green oil, and lemon zest.
  30. 30Serve immediately, garnishing with bottarga, green oil, and lemon zest.

Ingredients

  • 310 g farina 00
  • 310 g farina 00
  • 310 g farina 00
  • 100 g semola rimacinata
  • 100 g semola rimacinata
  • 100 g semola rimacinata
  • 4 uova
  • 4 uova
  • 4 uova
  • 1 cucchiaino nero di seppia
  • 1 cucchiaino nero di seppia
  • 1 cucchiaino nero di seppia
  • 500 g baccalà dissalato
  • 500 g baccalà dissalato
  • 500 g baccalà dissalato
  • 2 patate medie bollite
  • 2 patate medie bollite
  • 2 patate medie bollite
  • 50 g mascarpone
  • 50 g mascarpone
  • 50 g mascarpone
  • 1 gambo prezzemolo
  • 1 gambo prezzemolo
  • 1 gambo prezzemolo
  • 2 spicchi aglio
  • 2 spicchi aglio
  • 2 spicchi aglio
  • 0.5 scorza di limone
  • 0.5 scorza di limone
  • 0.5 scorza di limone
  • 1 bicchiere latte
  • 1 bicchiere latte
  • 1 bicchiere latte
  • 1 pizzico pepe
  • 1 pizzico pepe
  • 1 pizzico pepe
  • 1 scalogno
  • 1 scalogno
  • 1 scalogno
  • 125 ml vino bianco
  • 125 ml vino bianco
  • 125 ml vino bianco
  • 50 g aceto di mele
  • 50 g aceto di mele
  • 50 g aceto di mele
  • 225 g burro
  • 225 g burro
  • 225 g burro
  • 1 bottarga
  • 1 bottarga
  • 1 bottarga
  • 1 olio verde
  • 1 olio verde
  • 1 olio verde
  • 1 burro
  • 1 burro
  • 1 burro

Equipment

kniferolling pinpasta machinesaucepanbowlwhiskstrainer