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1
Heat the oil in a large saute pan over high heat until smoking.
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2
Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each.
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3
Remove each ingredient with a slotted spoon as it is done.
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4
Deglaze the pan with the vinegar.
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5
Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
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6
Add the almonds and process until finely chopped.
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7
Add the honey and chipotle and season to taste with salt and pepper.
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8
Add fish stock to thin.
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9
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.
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10
Bring a medium pot of water to a simmer.
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11
Remove the salt cod from the soaking water and place in the simmering water.
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12
Poach for 8 to 10 minutes, let cool in liquid for another 10 to 15 minutes.
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13
Remove from poaching liquid, remove any bones and coarsely chop.
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14
Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat.
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15
Add the garlic and shallots to the pan and cook until soft.
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16
Remove the garlic and shallots to a plate.
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17
Add the remaining oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side.
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18
Remove the shrimp and slice in half lengthwise.
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19
Place cream in a small saucepan and bring to a simmer.
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20
Place the poached and chopped cod in a food processor, add shallot-garlic mixer and half of the warm cream and process until smooth.
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21
Add the pureed potatoes, remaining cream and process until just combined.
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22
With motor running add the oil.
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23
Season with salt and pepper to taste.
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24
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.
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25
Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash.
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26
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.
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27
Repeat with the remaining dough.
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28
With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square.
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29
Press the edges closed with your fingertips to seal well.
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30
Bring a large pot of salted water to a boil.
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31
Carefully drop in the ravioli and cook for about 5 minutes.
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32
Drain and serve immediately.
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33
To serve: Place 2 ravioli for appetizer portion or 4 ravioli for entree portion in a shallow bowl.
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34
Toss lightly with a few tablespoons of the Yellow Pepper Romesco Sauce and serve immediately.
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35
Yield: 8 servings as an appetizer, 4 as an entree.
