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.
We use an old metal ravioli tray of my grandmother’s, which along with the Kitchenaid pasta attacment makes short work of it.
We didn’t miss the meat. Or the ricotta, for that matter.