Ingredients Jump to Instructions ↓

  1. 500ml (2 cups) plain flour

  2. 2 tsps salt

  3. 2 large eggs

  4. 2 large egg yolks

  5. Splash double cream

  6. 6 cloves garlic, peeled

  7. 1 yellow pepper, roasted, peeled, seeded

  8. 2 yellow tomatoes, halved

  9. 1 slice white bread, crust removed, cut into small cubes

  10. 1 ancho chilli, soaked in boiling water until soft, seeded, coarsely chopped

  11. 1 New Mexican chilli, soaked in boiling water until soft, seeded, coarsely chopped

  12. 120ml red wine vinegar

  13. 65ml (1/4; cup) toasted almonds

  14. 1 tbsp honey

  15. 500g salt cod

  16. 4 tbsps olive oil, plus

  17. 4 tbsps

  18. 6 cloves garlic, coarsely chopped

  19. 2 shallots, finely sliced

  20. 30 large prawns, peeled, deveined

  21. 2 baking potatoes, cooked, pureed, kept warm

  22. 360ml double cream

  23. Salt

  24. Freshly ground black pepper

  25. Assembly:

  26. Pasta dough sheets

  27. 2 eggs mixed with

  28. 2 tbsps water, for egg wash

Instructions Jump to Ingredients ↑

  1. Prawn and salt cod ravioli with yellow pepper romesco sauce 1) Put the flour and salt in the bowl of a stand mixer fitted with a dough hook and stir briefly to combine. With the mixer on, add the egg and egg yolk and continue to mix until well combined. Add just enough cream to make a smooth dough (it should not be sticky). Wrap the dough in cling film and chill for at least 1 hour.

  2. Cut the dough into four pieces. Keep the dough covered with cling film while working with one piece at a time. Press the dough into a rectangle on a lightly floured surface and roll it through a pasta machine set at the widest setting, two or three times. Reduce the setting and run the dough through a few more times until it is as thin as possible. Place on a floured surface and keep covered.

  3. Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, yellow pepper, tomatoes, chillies and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar.

  4. Place all of the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and season, to taste, with salt and pepper.

  5. In a large bowl, cover the dried cod with cold water and let it soak in the refrigerator for 12 to 48 hours (depending on the saltiness of the cod), changing the water frequently.

  6. Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place it in the simmering water. Poach for 8 to 10 minutes; let it cool in the liquid for another 10 to 15 minutes. Remove it from the poaching liquid, discard any bones and coarsely chop.

  7. Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and cook until soft. Remove the garlic and shallots to a plate. Add the remaining 2 tablespoons of oil to the pan and lightly saute the prawns for 1 to 2 minutes on each side. Remove the prawns and slice in half lengthwise.

  8. Place the cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add the shallot-garlic mixture and half of the warm cream and process until smooth. Add the pureed potatoes and remaining cream and process until just combined. With the motor running, add the 4 tablespoons of oil. Season with salt and pepper, to taste.

  9. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaped teaspoon sized portion of the filling on the dough, at least 5cm apart. Place half of a piece of prawn on top of each filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough.

  10. ) With a ravioli cutter or pastry wheel, cut straight lines vertically and horizontally to form each ravioli square. Press the edges closed with your fingertips to seal well.

  11. ) Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes.

  12. Drain and serve immediately with the yellow pepper sauce.


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