Ravioli with cod
This delicate ravioli filled with tender cod is a refined and light main course. Perfect if you want to impress without serving too heavy a dish. You can make the ravioli yourself or opt for a good-quality fresh or chilled pasta dough. The subtle flavors of the fish are beautifully enhanced by the fresh, slightly spicy notes of the Ara Sauvignon Blanc , an ideal, alcohol-free pairing.
Ingredients
- 150 g cod fillet
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp finely chopped chives
- 1 tbsp ricotta
- Salt and pepper
- 1 roll of fresh pasta dough or 100 g homemade pasta dough
- 25 g butter
- 1 tbsp lemon juice
- Optional: extra chives or dill
Preparation method
- Steam or poach the cod for 5–6 minutes until just cooked through. Let cool and mash.
- Mix with ricotta, lemon zest, chives, salt and pepper.
- Roll out the pasta dough and cut out circles or squares. Spoon a teaspoon of filling onto one half and fold it over. Press firmly.
- Bring a pan of salted water to a boil. Cook the ravioli for 3–4 minutes, or until done.
- Melt the butter in a pan, add lemon juice and heat briefly.
- Remove the ravioli from the water, divide among plates, and drizzle with the lemon butter. Garnish with fresh herbs.
