Recipes

Cod and Potato Ravioli

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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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