RECIPE: Cod Ravioli and Cheese Fondue

A chic pasta inspired by Dries van Noten
ByJasmine BandaliTuesday , 09 September 2014
RECIPE: Cod Ravioli and Cheese Fondue

SERVES 4

INGREDIENTS
For the dough:
500g type 00 flour5 eggs
1 packet of squid ink
A pinch of salt
1 beaten egg

For the filling:
350g cod fish fillet
1 potato
1 leek
1 egg
1 tbsp parsley
4 tbsp extra-virgin olive oil
Salt and pepper to taste

FOR THE CHEESE FONDUE
125ml cooking cream
100g grated Grana Padano cheese
30g butter

METHOD
1 Prepare your filling by boiling the potato for 30-35 minutes.
2 Fry the cod and leek in the olive oil for 2 minutes in a frying pan set over a medium heat. Season with salt and pepper.
3 Place everything in a food processor and pulse until you achieve a rough puree. Turn the mix out into a bowl.
4 Mash the potato with a potato masher and add to the cod mixture, adding the egg and parsley. Set aside.
5 Make the dough for the ravioli by placing the flour on a surface, add the eggs and salt.
6 Dissolve the squid ink in the mixture and knead vigorously until you get a firm and smooth dough. Wrap the dough in clingfilm and allow to rest for one hour in the refrigerator.
7 Flour the work surface.
8 Cut the dough into small slices and use a rolling pin to form sheets about 5mm thick. Brush the dough with beaten egg.
9 Using a teaspoon, make small balls with the filling and place them on the dough 4cm apart.
10 Cut the dough into squares (with the small ball of filling in the centre). Fold them into a triangle and bring the two ends of the base together to form the ravioli. Place each one on a lightly floured surface.
11 Cook in boiling salted water.
12 Meanwhile, make the fondue by mixing all the ingredients together in a saucepan over a low heat for a few minutes.
13 When the ravioli is al dente, drain and serve with the cheese fondue.

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