If you've never made seafood ravioli before you're in for a treat. This pasta is light, delicious, and uses a fish that's easy to find, cod. Here's how we make it.
How to Make Seafood Ravioli
There are two parts to this recipe, the ravioli and the sauce. You'll want to start with the ravioli first.
Making the Ravioli Dough
The most important part about making pasta dough is ensuring you've worked it for long enough. Thankfully, unlike with pie crust, pasta dough is nearly impossible to overwork. The rule of thumb is to knead it for 20 minutes. The texture should be velvety smooth and when you press your thumb into it the dough should lightly spring back.
Making the Filling
The filling for this seafood ravioli is so delicious and creamy because it uses a baked potato and the fish which is cooked in a simple garlic and thyme sauce.
Do You Need a Pasta Maker for this Recipe?
A pasta maker certainly makes making ravioli both faster and easier, however it's not a requirement. If you already have a hand cranked pasta maker or an attachment for your kitchen aid then use it.
Using a pasta maker will certainly ensure that the pasta sheets for the ravioli will be even. However, if you don't have one don't worry a good old fashion rolling pin will do the trick just as well.
What Type of Fish Should I Use?
We recommend using cod, however, you can use another type of white light fish.
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Dump both types of flour into a bowl or onto a clean wooden board. Make a well in the center of the flour and add the eggs. Use a fork or your fingers to gradually mix the flour into the eggs. Mix until a custard-like batter forms in the middle.
Fold in any remaining flour and begin to knead the dough. Stretch it forward with the heel of your hand, then fold it in half and press down. Roll the dough forward and backward a few times, then rotate it 90 degrees. Repeat the stretching, folding, and rolling motion for about 10 minutes, until the dough is smooth and homogenous in color.
Then seal it in film and let it rest in the fridge for 30 minutes to 24 hours.
Boil the potato until soft, then peel.
Heat a pan on medium low then add the extra virgin olive oil and minced garlic. Cook until golden, about 1 to 2 minutes. Add the cod and enough water to fill the bottom of the pan. Cook for 10 minutes.
Note: The water should mostly evaporate while cooking, if the pan gets dry add a bit more.
In a bowl roughly mash the potato. Then add the cod, 2 tablespoons of extra virgin olive oil, thyme, and a generous pinch of salt. Mix and mash until it creates a homogenous paste.
Assembling the Ravioli
Cut the dough into smaller chunks and using a pasta maker or a rolling pin work the dough into long thin strips. Start off by just making two that are about 4 to 5 inches wide.
Using a spoon or a piping bag place about 1 ½ inches worth of the fish paste in the center of the dough. Space the dollops about 3 inches apart.
Then place the second strip of dough on top. Seal the dough by pressing around all the sides. Then cut the ravioli by trimming off the top and bottom first then the sides so you have an even rectangle. Then cut the ravioli into even pieces. Trim the edges as needed, you can reuse the dough.
Set the ravioli onto a floured plate or tray.
Cooking the Ravioli
Bring a large pot of water to a boil then season with salt.
In a pan on medium low hear add a few tablespoons of extra virgin olive oil, the rest of the garlic, onion, and a few cracks of freshly cracked black pepper. Cook until golden then add the stale bread and mix well.
Add the remaining juices from the fish and 1 ½ ladles of hot water, mix well then add the capers, and lemon juice. Remove from heat and then blend until smooth. Pour back into the pan. The sauce should be the consistency of thick maple syrup. If the sauce thickens add a bit more water.
Boil the ravioli in the salted water for about 6 minutes. Just before removing the ravioli heat the sauce. Then add the ravioli to the pan with the sauce and carefully pour the sauce of the pasta for about 1 minute. Serve immediately and finish with a premium extra virgin olive oil.
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