Cod and Potato Ravioli

Sunday, February 22, 2015

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Bear with us on this one.  We were looking for a filling for ravioli that wasn’t ricotta, but still had a creamy texture that could incorporate another ingredient.  The cod was leftover from a huge filet from Shore Catch, simply poached and pureed with the boiled potato and some parsley.  We made a slightly sweet tomato sauce from our canned tomatoes and added black olives and more parsley.  We had enough dough and filling to make two batches.

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We use an old metal ravioli tray of my grandmother’s, which along with the Kitchenaid pasta attacment makes short work of it. 

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We didn’t miss the meat.  Or the ricotta, for that matter. 

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Posted by Donna on 02/22 at 07:06 PM


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