Shrimp and Salt Cod Ravioli with Yellow Pepper Romesco Sauce

Total Time:
50 hr
Prep:
48 hr
Cook:
2 hr

Level:
Easy

Ingredients
  • Yellow Pepper Romesco Sauce:
  • 1/4 cup olive oil
  • 6 cloves garlic, peeled
  • 1 yellow pepper, roasted, peeled and seeded
  • 2 yellow tomatoes, halved
  • 1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped
  • 1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped
  • 1 slice white bread, crust removed, cut into small cubes
  • 1/2 cup red wine vinegar
  • 1/4 cup toasted almonds
  • 1 tablespoon honey
  • 1 tablespoon chipotle
  • Salt and freshly ground pepper
  • 1/2 cup fish stock
  • Salt Cod/Shrimp Filling:
  • 1 pound salt cod
  • 1/4 cup olive oil
  • 6 cloves garlic, coarsely chopped
  • 2 shallots, finely sliced
  • 8 large shrimp, peeled and deveined
  • 2 baking potatoes, cooked, pureed and kept warm
  • 1 1/2 cups heavy cream
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 4 sheets pasta dough
  • 2 eggs mixed with 2 tablespoons water
Directions
Yellow Pepper Romesco Sauce:

Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and chipotle and season to taste with salt and pepper. Add fish stock to thin.

Salt Cod/Shrimp Filling:

In a large bowl cover the dried cod with cold water and let soak 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently.

Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop.

Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Add the remaining oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise.

Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixer and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste.

Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart, place 1/2 of a shrimp on top of the filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.

Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.

To serve: Place 2 ravioli for appetizer portion or 4 ravioli for entree portion in a shallow bowl. Toss lightly with a few tablespoons of the Yellow Pepper Romesco Sauce and serve immediately.

Yield: 8 servings as an appetizer, 4 as an entree.


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