Cod Ravioli alla Pizzaiola
Represent a perfect balance between culinary tradition and gastronomic innovation. This dish is rooted in the history of the hilly-mountainous Italy, where cod was transported on the back of donkeys through passes, particularly along the Salt Route.
Here, traders carried not only fish but also precious ingredients. Like salt, anchovies, and other traditional products, cod is a lean and dedicated fish; moreover, it is an excellent source of essential proteins for growth and tissue repair. It contains omega-3, polyunsaturated fats, which contribute to heart and brain health. It is also rich in B vitamins, vitamin D, phosphorus, and iodine, ideal for those following a balanced diet. It combines magnificently with tomato, rich and flavorful, creating a combination that captures the essence of Italian cuisine. Today, Cod Ravioli alla Pizzaiola reinterpret these historic flavors by uniting sea and land in a simple yet rich dish of history and taste, each bite telling a story of tradition, passion, and creativity, inviting you on a culinary journey through the centuries.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Cod, potatoes, and tomatoes… And more
- 3 potatoes (about 500 grams, to be cooked with the skin and mashed with a fork)
- 400 g cod or hake, frozen (Desalted is also fine)
- 50 g Taggiasca olives (Pitted)
- 200 cherry tomatoes
- 1 clove garlic
- 2 pinches oregano
- to taste olive oil
- to taste chopped parsley (You will also use it to create spots on the dough)
- 2 eggs
- 200 g type 0 flour (plus extra flour for the work surface)
Tools
Pasta roller, pastry cutter, mixing bowl, pot for cooking, and pan for seasoning
- Pasta Rollers
- Pastry Cutters
- Bowls
Steps
Overall, these ravioli are prepared quickly
The cod…
After cooking the potatoes, mash them with a fork into a coarse puree. In a pan, sauté the garlic in oil, and the olives which you will then remove to add to the final dish, add the cod which, as it cooks, you break into small pieces. Combine both in a bowl, add the chopped parsley and mix well.
Knead the eggs with the flour and a tablespoon of parsley, roll out the dough and create your ravioli, I’m sorry I don’t have the photo, but a technical issue made everything disappear; However, when distributing the filling, create a sort of donut, and when closing the ravioli with your thumb, seal the central part, the dimple will serve to collect the seasoning.
In a pan, sauté the garlic, add the peeled cherry tomatoes and oregano, adjust the salt and cook for a few minutes, add the olives, and season your ravioli
Serve very hot, but they are also excellent cold.
A dish rich in flavor and tradition
Perfect for a light dinner accompanied by a good dry white wine.
Besides being an inviting first course, you can also fry your ravioli, yes you read right, they will form a delicious crust with a flavorful heart, to “dip” in the tomato sauce. You can prepare them in advance and freeze, or store in the fridge for one day on parchment paper. Once cooked, they keep in the fridge for three days.
FAQ (Frequently Asked Questions)
Can I use desalted cod?
Yes, you can also use desalted cod
Can I use fresh cherry tomatoes?
Certainly, it will give an extra touch of freshness to your first course.
