Baccala Ravioli With Mario Recipe – a delicious recipe with all-purpose, eggs, extra-virgin extra virgin olive oil, potato, rosemary, fresh chives Salt. Easy to follow and perfect for any occasion.
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For the Basic Tomato Sauce: In a 3-qt saucepan, heat the extra virgin olive oil over medium heat.
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Add in the onion and garlic, and cook till soft and light golden, 8 to 10 min.
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Add in the thyme and carrot, and cook 5 min more, till the carrot is quite soft.
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Add in the tomatoes and reserved juice, and bring to a boil, stirring often.
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Lower the heat, and simmer for 30 min till thick.
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Season with salt.
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The sauce can be stored in the refrigerator for 1 week or possibly up to 6 months in the freezer.
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(Makes 4 c.)
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Soak baccala in water for 2 days in the refrigerator, changing the water every 4 to 5 hrs to soften the flesh and reduce the salt.
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Drain, and cut into 2-inch pcs.
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Mound flour in the center of a large board.
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Make a well in the middle, and add in Large eggs and 1 Tbsp.
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oil.
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Using a fork, beat Large eggs and oil till thoroughly combined.
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Begin to incorporate flour, starting with the inner rim of the well.
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The dough will come together when half the flour is incorporated.
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Keep working dough till all flour is incorporated.
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Start kneading dough using the palms of both hands.
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Once dough is a cohesive mass, remove it from the board; scrape up and throw away any leftover bits.
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Lightly flour the board, and continue kneading for 6 min more.
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The dough should be elastic and slightly sticky.
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Wrap the dough in plastic, and allow to rest for 30 min at room temperature.
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Place baccala in the bowl of a food processor, and pulse till it is broken up but not completely smooth.
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Transfer fish to a large bowl, and add in riced potato, 3/4 c. extra virgin olive oil, rosemary, and chives.
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Stir well to combine.
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Season with salt and pepper; set aside.
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Working quickly, roll out pasta to the thinnest setting on a pasta machine, and place on a lightly floured board.
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If using a ravioli pin: Cover the pasta with a 1/4-inch-thick layer of the fish mix.
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Place a second sheet of pasta over it, and press down lightly with your hands.
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Lightly flour the ravioli pin.
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Carefully roll the two sheets together with the ravioli pin, forming the ravioli.
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Use the dull edge of a knife to seal the edges together.
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Cut ravioli to separate.
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Transfer to a baking sheet dusted with semolina.
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If not using a ravioli pin: Cut a single sheet of pasta at a time into 2- by 1-inch rectangles.
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Place a tsp.
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of the fish mix into the center of each rectangle, and fold the pasta to create a 1-inch square, pressing the edges to seal.
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Repeat with remaining dough and filling.
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Bring 8 qts of water to a boil, and add in 3 Tbsp.
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salt.
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Drop in ravioli, and cook till tender, 6 to 7 min.
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Meanwhile, in a large saute/fry pan, combine tomato sauce, thyme, red-pepper flakes, and mint.
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Add in remaining 3 Tbsp.
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oil, and place over medium heat.
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Drain ravioli, reserving a c. of the cooking water; add in ravioli to the pan with the tomato sauce, and toss to coat.
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Adjust the consistency of the sauce with cooking water, and serve immediately.
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This recipe yields 8 servings.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1 lb dry cod as proportionately thick as possible (baccala)", "3 c. all-purpose flour plus more if needed", "4 x Large eggs extra-large", "1 c. extra-virgin extra virgin olive oil", "1 lrg baking potato boiled, peeled, and riced or possibly mashed", "1 1/2 tsp minced fresh rosemary leaves", "2 Tbsp. minced fresh chives Salt to taste Freshly grnd black pepper to taste Semolina for dusting", "1 c. pureed Basic Tomato Sauce (see below)", "5 Tbsp. minced fresh thyme", "1 tsp crushed red-pepper flakes", "1/2 bn roughly-minced fresh mint leaves", "1/4 c. extra-virgin extra virgin olive oil", "1 lrg onion cut in 1/4"" dice", "4 x garlic cloves thinly sliced", "3 Tbsp. minced fresh thyme leaves (or possibly 1 tbspn dry thyme)", "1/2 med carrot finely shredded", "2 can peeled whole tomatoes - (28 ounce ea) crushed by hand, and juices reserved Salt to taste"].
Yes, Baccala Ravioli With Mario Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.