Recipes

Salt Cod Ravioli

Lee Wolen

Executive Chef/Partner

Boka

Chicago
Ill.
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Menu Price: 
$15.00
Food Cost: 
N/A
Yield: 
30 servings
Ingredients: 
1000
g
Flour
60
g
Olive Oil
1000
g
Egg Yolks
12
g
Salt
As needed
Egg Wash
2650
g
Recipe: 
As needed
Semolina
As needed
Butter
As needed
Chives, Chopped
As needed
Lemon Zest
5
each
Baby Artichokes
As needed
Fryer Oil
1
pint
Recipe: 
As needed
Lardo, Thinly Sliced
As needed
Red Ribbon Sorrel
1

Make a well with flour. In well, add oil, eggs and salt. Knead until dough is well mixed. Rest 1 hour before rolling out.

2

Roll out sheets of pasta just until you can see through dough. Paint sheets very lightly with egg wash using a pastry brush.

3

Make small round balls of filling, about 20 grams each, and place about 2 inches apart on sheet of pasta. Cover with another sheet of pasta and cut with a ring cutter. Reserve on trays of semolina.

4

Blanch pasta until tender. Glaze in a small amount of butter, water and salt and finish with chives and lemon zest.

5

Meanwhile, peel skin off baby artichokes and thinly slice on mandoline. Fry at 300 degrees F and lightly season after they come out of oil.

6

To serve, place 1 tablespoon artichoke purée in a bowl and add about 5 ravioli. Garnish with lardo, sorrel, reserved cod cream (set aside in cod filling recipe) and artichoke chips.

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