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.
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.
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.
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.
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.
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.
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.
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.
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.
) 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.
) Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes.
Drain and serve immediately with the yellow pepper sauce.