Hilda's Portuguese Ravioli

Yield:
4 servings
Ingredients
  • 6 ounces salt cod
  • 2 quarts milk, in all
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons minced green onions
  • 2 tablespoons minced shallots
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 2 tablespoons minced garlic
  • 1 cup brabant potatoes, blanched
  • 1/2 cup peeled, seeded, and chopped Italian plum tomatoes
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 32 wonton wrappers
  • 1 egg, lightly beaten
  • 2 tablespoons chopped green onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Portuguese Sauce:
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 2 tablespoons minced garlic
  • 2 cups peeled and chopped Italian plum tomatoes
  • 1/4 cup pitted and halved black olives
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon black pepper
  • 1 cup white wine
  • 2 cups chicken stock
  • 1/2 cup green onions, chopped
  • 8 tablespoons unsalted butter, room temperature
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Two days before serving, place the salt cod in a bowl and cover with 1 quart of the milk to soak. Refrigerate for 24 hours, pour off the milk and discard it, and rinse the cod thoroughly under cold water. Soak the cod in the remaining 1 quart milk for another 24 hours, refrigerated. Repeat the rinsing process and dry the cod thoroughly. Cut the fish into a fine julienne. In a saute pan, heat the olive oil. Add the onions, green onions, shallots, celery, bell peppers and garlic. Saute for 2 minutes. Stir in the potatoes, tomatoes, red pepper, black pepper, and parsley and stir-fry for 3 minutes. Stir in the salt cod and stir-fry for 5 minutes. Remove from the heat. Separate the wonton wrappers until you have the thinnest possible skin, and brush with beaten egg. Mound 2 tablespoons of the filling on each of 16 wrappers and cover with the other 16. Crimp the edges with a fork. In a pot of boiling salted water, add the ravioli and cook for about 5 minutes. Remove with a slotted spoon. Season with salt and pepper.

Portuguese Sauce:

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, bell peppers, and garlic. Saute for 1 minute. Stir in the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Saute for 1 minute. Add the wine and stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Mount in the butter. Reseason if needed. Spoon a small amount of the sauce in the center of a swallow bowl. Lay two ravioli on top of the sauce. Garnish with the green onions, brunoise peppers, and grated Parmigiano-Reggiano cheese.

Yield: 4 servings.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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